Finally, a Tahini Goddess Dressing that is vegan, oil-free, rich, creamy and downright delicious. All you need is a whisk and a small pot, you don’t even need a blender.
Goddess dressings are everywhere online these days, just google that term and there are billions. So many different versions. The one problem though, for me anyways and several of you, is they are loaded with oil. I don’t want to douse a healthy meal or salad with gobs of oil, do you? Those days are over for me. Plus, I’ve managed to create dozens of amazing, healthy sauces on this blog, all oil-free and since sauces are some of my most popular recipes with readers, I knew I could tackle on an oil-free tahini goddess dressing too.
This post really cracks me up as I write it because when I first created this dressing, I hated it, therefore I never planned to post it. But, after I let it sit in the fridge overnight, it magically turned into something I loved. With each day, it grew on me and I loved it more. I guess trying to taste a dressing while it’s still hot from the stove is just not going to work. Lol! But once it sat overnight and chilled, it was incredible.
Creating An Oil-Free Version of Trader Joe’s Goddess Dressing
The whole reason I created this dressing is because one of my readers, Chen, wrote me on Facebook asking me to recreate her favorite dressing, Trader Joe’s Goddess Dressing, but oil-free. I had never even tasted a goddess dressing before, so I had to go buy a bottle in order to see what the taste was. Theirs is loaded with oil, I mean, loaded, so I knew it would be a challenge. The next challenge was, I didn’t even care for the taste, lol! I found it much too sour for my taste and a bit too strong in the soy sauce flavor. Like, literally, my eyes twitched because it was so sour!
Soooooo, I set out to mimic the basic flavor, but tailor it to my own tastebuds, in other words, make it taste better in my opinion. To me, one thing many salad dressings lack, is the balance of acidity to sweet. I guess my tastebuds just flat out do not like things too sour. They need a small amount of sweetener to calm them down. So, that’s what I did here. The Trader Joe’s does not have any sweetener, but I didn’t care. I strongly felt it needed it.
The main ingredients in the Trader Joe’s are oil, soy sauce, tahini, apple cider vinegar, lemon juice and a couple of others.
So, how to recreate that creamy, thick texture without so much oil? Well, I used a combo of “lite” canned coconut milk (full-fat will make it taste like coconut, which we don’t want!) and cornstarch and heated it to thicken it. Worked like a charm. It’s much less fattening, yet totally delicious.
My reader wanted a much healthier, lower fat version of the Goddess Dressing, and I achieved that. My version is just 5 g of fat per serving, versus Trader Joe’s which is 12 g fat! Win!
So, it’s a tad sweet, a little salty and a little sour and a good punch of tahini flavor. In other words, a great salad dressing! However, if you are not a tahini fan, try some of my other dressings like my Vegan Ranch, Vegan Caesar or one of my absolute favorites, my Lemon Pepper Almond Butter Dressing.
I hope you all love this Oil-Free Tahini Goddess Dressing! Be sure to leave me feedback below in the comment section after you make it! You can also tag me on Instagram using my tag #thevegan8, so I don’t miss it! Or, snap a pic and post it to my Facebook page!
Oil-Free Tahini Goddess Dressing
- 1/2 cup 120 g canned "lite" coconut milk, the creamy milk combined with cornstarch is what thickens the dressing, as the way oil would, while keeping it lower fat)
- 1/4 cup + 2 tablespoons water 96 g
- 1/4 cup + 2 tablespoons 95 g very smooth tahini (I used Kroger Simple Truth brand)
- 3 tablespoons 48 g low sodium Tamari (I used one labeled 50% lite less sodium, if yours has more, you may need to adjust)
- 2 tablespoons 22 g apple cider vinegar
- 2 1/2 tablespoons 32 g fresh lemon juice (this is the level of sour I loved, but feel free to adjust the day after it has chilled if needbe)
- 2 tablespoons maple syrup
- 1 teaspoon dried parsley
- 1/4 teaspoon of fine sea salt
- 1 teaspoon sesame seeds optional
- 2 teaspoons cornstarch
- Note: *This is not as sour or as strong in the soy sauce flavor as the Trader Joe's version which I did on purpose. I love this milder version I created with just a touch of sweetness to balance out the flavors. It's just sour enough so my eyes don't twitch and I enjoy eating it on a salad! Feel free to add more lemon juice if you like, more similar to the Trader Joe's version.
- Also make sure to use a tahini that you love! I can't stress that enough, no 2 brands are alike, some are downright gross and the flavor WILL affect your dressing, so keep that in mind! If you hate tahini, you could try cashew (use less since it's thicker) or almond butter I guess, but it will take on those flavors.
- Add all of the ingredients, except the cornstarch, to a small pot and whisk until completely mixed. Now, whisk in the cornstarch until it's 100% incorporated and there are no lumps.
- Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency. You do not want to walk away, you need to whisk the 2 minutes because it will thicken quickly. Don't cook too long, as it will just get thicker and thicker and keep in mind, it will thicken more in the fridge.
- Remove from the heat, whisk well and pour into a glass jar and store covered in the fridge overnight. It will not have the final amazing flavor until after it sits and chills overnight, so judge it the next day! Trust me on this. Hot tahini sour dressing does not taste good, but chilled and marinated overnight, does. After it has chilled 24 hours, taste and if you want it sweeter, saltier or more sour, feel free to adjust with more salt, lemon juice or syrup. It will get thick overnight, so if necessary add a touch more water or lemon juice. I added just a bit more lemon juice. Enjoy over salads, potatoes, veggie bowls or even my Falafel!
- This makes 1 1/2 cups, in other words, a lot!
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.