5 Best Tahini Substitutes to Save Your Recipe
I have the five best tahini substitutes for your recipes. The replacements will differ depending on whether they are sweet or savory. Keep reading to find your best alternative!
There are many great tahini substitutes for you to choose from. I have narrowed the list to the top five. I am willing to bet that you have at least one of these tahini substitutes in your panty!
Before deciding on which substitute, you must consider the 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!
What is important to know is what distinctive characteristic do you want to replace. I have narrowed that down to make it easier for you to determine the best tahini alternative.
What is the Difference Between Tahini and Tahini Sauce?
Before determining the best tahini substitute, you must know the difference between tahini (tahini paste) and tahini sauce. Both are made of ground sesame seeds. However, tahini is just that, ground sesame seeds. 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 in hulled, unhulled, roasted, raw, organic, and black (made using 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. By adding the water or yogurt, the creamy texture becomes a pourable sauce. Fresh lemon and garlic are added to balance the flavor. It is popular as a salad dressing, a dipping sauce, or to drizzle on sandwiches, bowls, and shwarma.
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 will ever have. The flavor is richer and fresh!
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. All of these combined 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, and I do not recommend it.
4. Smooth Natural Peanut Butter
Best Tahini Substitute When Wanting a Strong Nut Flavor
Peanut butter is very similar to cashew butter, but the flavor is stronger. 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
Sesame oil and Greek yogurt mixed together are the best substitutes for tahini sauce. The sesame oil provides a 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 use vegan Greek yogurt to achieve the same flavor.
Frequently Asked Questions
Recipes With Tahini
Did these tahini substitutes or recipe help you? Leave a comment on my blog and a star rating and let me know how it went/
5 Best Tahini Substitutes to Save Your Recipe
Equipment
- 1 food processor or high-speed blender.
- 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 salt
- ¼ cup water or yougurt
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 in the oven for 8-10 minutes, stirring occasionally, until they are lightly golden brown and fragrant. Be careful not to let them burn.
- Cool the Seeds: Remove the toasted sesame seeds from the oven and let them cool completely. They should be at 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 of the bowl 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 to process the mixture for another 2-3 minutes, or until it becomes smooth. The tahini will be smooth, but also consistant and thick.
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 everything together until a smooth and uniform consistency is achieved.