Creamy Tahini Caesar Dressing is total a game changer!
I love a classic Caesar salad! If you’ve never experienced a tableside Caesar at a steak house- go now! Fun fact: one of my first waitressing jobs required me to make Caesar salads tableside, and I was terrible at it! It can be a huge hassle to make. That’s where my version comes in! This tahini caesar dressing recipe is so easy to whip up. There are no raw eggs or emulsifying required!
Toss the tahini caesar dressing with romaine lettuce (or kale), garlic croutons, parmesan cheese and season with freshly cracked pepper.
Tahini tends to seize up and get thick when you add lemon juice to it. To achieve a smooth, creamy consistency add water a little at a time until it is pourable.
Get my all-time favorite tahini here → Soom Tahini
-Add grilled chicken, shrimp or steak for added protein!
-If you want to make it vegan, skip the parm and substitute 2 tbsp nutritional yeast or white miso. Additionally, omit the anchovies and substitute 2 tsp soy sauce instead!
-Toss creamy tahini caesar dressing with freshly cooked and cooled pasta, parmesan cheese and chopped veggies for a caesar pasta salad.
Creamy Tahini Caesar Dressing
- 1/2 c tahini
- 1/4 c grated parmesan cheese
- 1 tsp dijon
- 3 tbs lemon juice
- 2 filets anchovies
- 2 cloves garlic
- water as needed
- freshly cracked pepper to taste
- Blend all ingredients, except the water in a blender or food processor. Add the water a tablespoon at a time until the dressing is smooth and pourable — season with fresh cracked pepper. Toss with romaine lettuce, croutons, and parmesan cheese!
If you love Creamy Tahini Caesar Dressing check out these other great recipes! →
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