5 Best Tahini Substitutes
Need a tahini substitute for your recipe? I have created a list of the five best tahini substitutes. The best replacement depends on your recipe. I will walk you through the options to help you choose the right one.
Tahini has a unique flavor, and finding the right substitute can be tricky, depending on what you want. I have narrowed the list to the top five to help you select the best alternative for your recipe. I bet you have at least one of these tahini substitutes in your pantry!
Before deciding, consider texture and flavor. This will vary from hummus to tahini salad dressings and desserts. The other day, I made roasted cauliflower with tahini sauce and substituted the tahini with peanut butter. The result was perfect!
The key is what distinctive characteristic you want to replace. I have narrowed it down to make it easier to choose the best tahini alternative.
What is the Difference Between Tahini and Tahini Sauce?
Before choosing the best tahini substitute, you need to know the difference between tahini paste and tahini sauce. Both are made of ground sesame seeds. However, tahini is just that: ground sesame seeds with a thick paste consistency. Tahini sauce includes garlic, lemon, and water or yogurt. One is thick and creamy, and the other is pourable.
Tahini
Tahini, sometimes called tahini paste, is made from ground sesame seeds. It has a mild but distinctive flavor. It is a love-or-hate ingredient. You can find it hulled or unhulled, roasted, raw, organic, or black (made with black sesame seeds). Most recipes use hulled tahini. This is what you will find in most grocery stores.
Tahini Sauce
Tahini sauce is made from tahini paste. Adding water or yogurt turns the creamy paste into a pourable sauce. Add fresh lemon and garlic to balance the flavor. It is popular as a salad dressing, dipping sauce, or drizzle for sandwiches, bowls, and shawarma.
Five Best Tahini Substitutes
1. DIY Homemade Tahini
Best All-Around Tahini Substitute (because it’s Tahini, wink)
Homemade is always the best, right? I swear this will be the best tahini you’ve ever have. The flavor is richer and fresher!
See the recipe card for details.
2. Sunflower Seed Butter
Best Store-Bought Tahini Substitute
Sunflower seed butter has the same earthiness as tahini. It blends into a similar consistency and is perfect for those with nut allergies. Together, these make sunflower seed butter the best store-bought all-around tahini substitute.
You make it using the tahini recipe. Swap out at a 1:1 ratio.
3. Cashew Butter
Best Tahini Substitute for Sweet Recipes
Cashew butter is a great substitute. It has the same creamy texture as tahini. Its mild flavor easily blends into recipes. I like cashew butter for hummus and desserts. But for sauces, the flavor is too mild, so I don’t recommend it.
4. Smooth Natural Peanut Butter
Best Tahini Substitute When Wanting a Strong Nut Flavor
Peanut butter is similar to cashew butter, but with a stronger flavor. I love peanut butter for most dessert recipes and dressings where I want a strong nut flavor.
5. Sesame Oil and Greek Yogurt
Best Pourable Tahini Sauce Substitute
Mixing sesame oil and Greek yogurt makes a great tahini sauce substitute. Sesame oil adds nutty flavor, while Greek yogurt adds creaminess and tang. Use equal parts sesame oil and Greek yogurt, then season with salt and a squeeze of lemon juice. Vegans can use vegan Greek yogurt for the same flavor.
Frequently Asked Questions
Recipes Made With Tahini
- Homemade Lebanese Falafel
- Authentic Lebanese Hummus
- Mediterranean Wrap Sandwich
- Mediterranean Kale Salad with Tahini Dressing
- Vegan Tahini Cookies with Chocolate Chunks
Did these tahini substitutes help you? Leave a comment and a star rating on my blog to let me know.
Homemade Tahini
Equipment
- whisk
Ingredients
Tahini Paste
- 1 cup sesame seeds, hulled
- 2-4 tablespoons olive oil, or neutral oil like grapeseed oil
- 1 pinch of salt
Tahini Sauce
- ½ cup tahini paste
- 2 tablespoons fresh lemon
- 1 clove garlic, grated
- 1 pinch of salt
- ¼ cup water or yogurt
Instructions
Tahini Paste
- Toast the Sesame Seeds: Preheat your oven to 350°F (175°C). Spread the sesame seeds in an even layer on a baking sheet. Toast the seeds for 8 to 10 minutes, stirring occasionally, until they are lightly golden brown. Be careful not to let them burn.
- Cool the Seeds: Remove the toasted sesame seeds from the oven and let them cool completely. Let them cool to room temperature before proceeding to the next step.
- Blend the Seeds: Transfer the cooled sesame seeds to a food processor or high-speed blender. Process the seeds for about 1-2 minutes, scraping down the sides as needed, until they form a thick, crumbly paste.
- Add Oil: With the food processor or blender running, gradually drizzle in the olive oil, starting with 2 tablespoons. Continue processing for another 2 to 3 minutes, or until it becomes smooth.
Tahini Sauce
- Mix all the Ingredients: In a bowl, combine the ½ cup tahini paste, 2 tablespoons fresh lemon juice, grated garlic clove, 1 pinch of salt, and ¼ cup water or yogurt. Mix until the sauce is smooth and uniform.