Raw Recipe – Creamy No-oil Tahini Salad Dressing

A creamy salad dressing makes all the difference when it comes to creating the yum factor. Here’s a super simple recipe that will last for at least a week or two.


On our fabulous group coaching call last weekend, one of my Fresh Start 90 Day program members, Robbie, was saying that she struggles at night time staying on her plan because she just doesn’t have time to even think about what to put on her salad to make it taste yummy.

Here’s my go-to super-simple and delicious salad dressing recipe that you can make a batch of and use every night for a week if you want to.

It’s kind of like a creamy vinegarette 🙂

It doesn’t contain any oil and you can measure out 4 tbsp (or 2.2 oz) of it per meal, if you’re following Bright Line eating guidelines with your raw vegan meal planning.  The garlic, ginger and pepper are optional.

And if you’re strictly avoiding salt then you can leave out the Tamari as well.

Here it is!…

Creamy Tahini Dressing (No Oil)

3.5 oz Tahini
7 tbsp  Apple Cider vinegar or lemon juice
2.5 tbsp Mustard
3 tbsp Coconut aminos
2 tbsp Tamari
1/2 cup water
1 garlic clove (optional)
Pepper (optional)
Ginger, grated (optional)

Directions:  Measure out all ingredients and put in your blender.  Pour into a sealed jar container.  Serving size is 4 tbsp (or 2.2oz) for a large family sized salad (the size I usually eat for my dinner meal).


Please try it and let me know what you think in the comments section below…

  1. The dressing sounds great but I’m not sure what coconut amigos is? Have seen it in Aussie health food shops.

  2. i wanted to share a salad idea. Suribachi salad

    i use a 14.5 inch suribachi to make my salad in. but you can just use your hands to break down the salad ingredients.

    put in whatever you like. from sea kale to regular kale with stalks included. cabbage red and or green, some celery, ripe peppers, or green hot peppers. cucs tomatoes half an avocado, sprouted chick peas, sprouted lentils, pinch of salt you can use frozen figs for sweetness or even fresh strawberries for some juiciness. just use what you have and is in season. broccoli with the stalks. garlic tops, parsley, sage rosemary. whatever you like and whatever you have. brazil nuts, pine nuts. sauerkraut. you may want to add the juice of one lime. this really brings the flavor out of the salad.

    it takes a really sharp knife. slice everything you are putting in very thin, this helps break down the veg. and release the juices. the thinner you slice the veg the easier it is to break them down.

    just work the veg with the wood in a smash drag mode along the sides of the Suribachi after a bit you will see the water releasing from the veg. it is best to start with the avocado and the tougher things like the sprouted things and the nuts and tougher herbs.

    after it looks like a thick salsa, you can eat in lettuce boats or use lettuce as a taco. eat with chop sticks and or roll into lettuce wrapped in nori sheets.

    the beauty of this salad is it needs no dressing the salad is the dressing.

    it is fun and the options are endless. i got my suribachi at MTC kitchen supply. if you can wait till year end they usually have a 20 percent off sale.

    the suribach works like a blender but i like the flavor and texture better. it really creams the nuts and leaves some texture i enjoy from the veg.

    your dressing could be made in the suribachi as well. if you soak sesame seeds in advance you will not need to purchase or make tahini but if you want to make your own tahini you can soak and dry your sesame, they break down quickly on the vitamix blend frozen very cold so they do not get to hot while blending or you could use the suribachi it just take time in the suribachi.

    have fun with your food!

  3. LOL Helen that was a typo. I’ll correct it now. It should read Coconut Aminos (not amigos). It’s kind of like soy sauce but a little sweeter and can be found in most health food shops.

  4. I’d love to see a picture of what a suribachi is. I guess you get rid of a lot of bad feeling with the smashing too! Ha. Ha. Thanks for the idea.

  5. Hello Robbie, i do not think i can share a picture here but either go to MTC Kitchen supply or just google it or post your email or some way like that and i would be willing to take a picture of mine and share with you. by the way i do not work for that company. i just found a large Suribachi they sold. there are even youtube videos of people making them on a pottery wheel.
    here is a link to a picture of where i got mine.
    mine is the large one.
    if you can wait sometimes at the end of the year MTC has a sale. shipping is expensive as this large bowl weighs maybe 10 pounds. but if it is between your health and a bit of money spend the money because you cannot get your health back so easily.

    life is more than money. without health nothing else matters.

    i also have a small one. it is great for a small bit of sauce but i find i am more messy and things seem to get out the side. i have used the small Suribachi to make papaya salad for the sauce, and it works well.

    you could make your own pestle from a hard wood tree branch. i use a pestle not from Japan but when i get a chance i will make one from a hawthorn tree growing on my property.

    by the way Anthea, thank you for letting me share my excitement here on your blog even though it was off subject. i find i use really no dressing and the Suribachi allows me to eat more greens as i need to do less work with my teeth.

    thanks again all.
    may you bee blessed!

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