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Whipped Tahini Sauce in a white ramekin
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Whipped Tahini Sauce

Your new favorite dairy-free and vegan cream sauce, made in minutes using a blender and delicious on everything.
Course sauces
Cuisine American, dairy free, gluten free, grain free, ketogenic, Mediterranean, paleo, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 96kcal
Author Alicia Pope

Equipment

  • Blender

Ingredients

  • 1/2 shallot optional
  • 1/2 clove garlic optional
  • 1 tsp  olive oil optional
  • 1 tbsp lemon juice
  • 1/2 cup tahini
  • 1/2 cup water

Instructions

  • Saute shallot in olive oil over medium heat until golden brown.
  • Mix all ingredients except the water in a blender until evenly combined.
  • Add water slowly until smooth and creamy. The volume will increase and the color will lighten. This means it's done!
  • serve and enjoy

Notes

If you add too much water and the sauce is runny. simply add a little more tahini. The tahini absorbs quite a bit of water so just a tad extra tahini should thicken it back up.  
You can omit the roasted shallot and garlic.
This works best with a Magic Bullet Blender. 
Optionally dust with paprika, cumin or cayenne and a sprig of parsley before serving. 

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg