I crafted a five-ingredient dressing using 1/2 cup tahini, 2 tablespoons pure maple syrup, 2 tablespoons fresh lemon juice, a splash of soy sauce or tamari, and a little water to thin. I call one variation Maple Dijon Tahini Dressing; read on for clever pairings and quick serving ideas.

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I can’t stop reaching for this Easy Maple Tahini Dressing. It’s a five ingredient wonder that’s sweet, nutty and weirdly satisfying, perfect as a dip or a sauce.

I built it around 1/2 cup tahini, 2 tbsp pure maple syrup, 2 tbsp fresh lemon juice, a splash of soy sauce or tamari and 4 to 6 tbsp warm water so it’s silky without being heavy. Sometimes it reads like a Maple Dijon Tahini Dressing or a Fall Tahini Dressing, other times it’s just a straightforward Vegan Dressing that’s kind of Oil Free in spirit.

You won’t guess how useful it’ll be until you try it.

Why I Like this Recipe

– I love how creamy it makes everything, even boring greens feel fancy
– It’s sweet but not overpowering so i can put it on lots of stuff without it tasting weird
– I can tweak the flavor real quick when i want it brighter or more savory
– Keeps well in the fridge so i make a batch and grab it when i’m busy

Ingredients

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tahini: creamy sesame paste rich in plant protein and healthy fats gives nutty depth
Maple syrup: pure sweetener adds caramel notes and trace minerals but still sugary
Lemon juice: bright sour punch adds acidity helps balance richness and lightens flavor
Soy sauce: salty umami boost brings depth and savory notes contains some sodium though
Tamari: wheat free soy option richer taste good for gluten free diets keeps dressing balanced
Warm water: thins the dressing helps create smooth pourable texture add more to loosen

Ingredient Quantities

1/2 cup tahini

2 tbsp pure maple syrup

2 tbsp fresh lemon juice

1 tbsp soy sauce or tamari

4 to 6 tbsp warm water, more to thin if needed

How to Make this

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1. Measure 1/2 cup tahini into a medium bowl, scraping the jar so you get all the good stuff, stir it till smooth if it’s separated.

2. Add 2 tbsp pure maple syrup, 2 tbsp fresh lemon juice and 1 tbsp soy sauce or tamari right into the tahini.

3. Use a whisk or fork to combine those until it looks kinda thick and glossy, tahini sometimes tightens up when you add acid so dont panic.

4. Warm 4 tbsp water (microwave 15 to 20 seconds or use hot tap water) and add it little by little while whisking; it should loosen up.

5. If it’s still too thick add the remaining 2 tbsp warm water, or more 1 tbsp at a time until you reach the consistency you want for a dip or a pourable dressing.

6. Taste and tweak: add a squeeze more lemon if you want bright, extra maple if you want sweeter, or a splash more soy for salt, but go slow so you dont overdo it.

7. For ultra smooth texture, blitz in a blender or use an immersion blender for 10 to 20 seconds, or put in a jar, screw the lid on and shake like mad.

8. Let it rest 5 to 10 minutes so flavors settle; it will thicken in the fridge so stir or thin with a little warm water before using. Store in an airtight container up to a week.

Equipment Needed

1. Medium mixing bowl (about 2 to 3 cups)
2. 1/2 cup measuring cup plus tablespoon measures (for the tbsp amounts)
3. Whisk or fork, either works if you dont want to fuss
4. Rubber spatula or a spoon to scrape the tahini jar clean
5. Microwave-safe cup or small saucepan to warm water
6. Blender or immersion blender, or a jar with a tight lid to shake it in
7. Airtight container or jar for storing the dressing
8. Small tasting spoon to tweak lemon, maple or soy if needed

FAQ

Q: Can I swap the maple syrup for something else? A: Yes, you can use honey for a similar sweetness but note it's not vegan, or agave or brown rice syrup if you want a vegan swap. If you only have granulated sugar dissolve it in warm water first.

Q: My dressing is too thick, how do I thin it? A: Stir in warm water, 1 tablespoon at a time, until you hit the texture you like. Warm water helps tahini loosen up faster, don't add cold or it stays clumpy.

Q: Does the soy sauce have to be soy? A: No, tamari is a good gluten free alternative, and coconut aminos works if you need soy free. Adjust salt since some options are less salty.

Q: How long will this keep in the fridge? A: Stored in an airtight jar it keeps 5 to 7 days. It may thicken or separate, just stir and add a little water to smooth before using.

Q: Any quick tricks to make it extra smooth and creamy? A: Whisk vigorously or blitz in a blender or food processor. If your tahini has separated, scrape, stir in the liquid first, then add the rest of the ingredients and blend.

Q: What can I use this dressing on? A: Everything from green salads and grain bowls to roasted veggies, noodles, or as a dip for raw veggies. It also makes a great marinade or sauce drizzle.

Easy Maple Tahini Dressing Recipe Substitutions and Variations

Tahini: swap with sunflower seed butter for a nut free option, almond or peanut butter for a nuttier taste, or try 1/2 cup Greek yogurt plus 1 tsp toasted sesame oil to keep it creamy and sesame forward. Use same amount and thin with water as needed.
Pure maple syrup: honey works 1:1 if you dont need it to be vegan, agave nectar or date syrup for a milder sweetness, or brown rice syrup for less intense sugar.
Fresh lemon juice: lime juice is a straight swap 1:1, rice vinegar gives a gentler tang, or use apple cider vinegar or white wine vinegar but start with a little less and taste.
Soy sauce or tamari: coconut aminos gives a soy free umami, liquid aminos or low sodium soy sauce are good stand ins, or dissolve 1 tsp miso in 1 tbsp warm water for deep salty flavor.

Pro Tips

– Stir the tahini in the jar first so its all even, dont skip that — if it’s separated you’ll save yourself a fight later and the sauce emulsifies way easier.

– Add warm water very slowly, like 1 Tbsp at a time while whisking or blending, otherwise it can go lumpy; if you want a super silky finish use an immersion blender or quick jar shake.

– Go easy on lemon, maple and soy, add a little, taste, then tweak, acid makes tahini tighten up fast so small adjustments are way better than dumping more in.

– Make extra and keep it in an airtight jar in the fridge, it will thicken so stir or thin with warm water before using, lasts about a week and is great for salads, bowls or sandwiches.