This creamy, flavorful tahini ranch is soy-free, nut-free, vegan and super easy to make in your blender. Use it anywhere you'd use conventional ranch dressing!
Y'all, I am obsessed with ranch dressing. This tahini ranch is a nut-free recipe based on my cashew ranch dressing. I can't stress enough how easy it is to make!
This is a very straightforward recipe. You really just toss everything into the blender and puree.
There are two small things I want to mention, though.
Thing 1: Stir your tahini!
Like natural peanut butter, tahini separates as it sits in the pantry or even in the fridge. Stir your tahini before you measure it to avoid a too-thin dressing.
Thing 2: The perfect consistency
Think of the water amount in this recipe as a jumping-off point. A cup of water yields a tahini ranch dressing that's on the thick side. Remember that it will thicken in the refrigerator, too.
You are welcome to thin this dressing out by adding more water, a tablespoon at a time. Just blend in between water additions, so it gets evenly incorporated.
How to store
I like to keep this in a mason jar or a repurposed glass salsa jar, so I can grab and pour it, just like store-bought salad dressing.
Your tahini ranch will keep for up to a week in the refrigerator. I do not recommend freezing it.
Tahini ranch dressing
- ¾ cup tahini
- 1 tablespoon dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup water - or more, as needed, to reach your desired consistency - How much you need will depend on the tahini you're using.
- ½ cup lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Combine all of the ingredients in your blender, and puree until smooth. Add water one tablespoons as a time, if you want to thin the dressing out any more.