This is a very simple and quick tahini cream sauce to make. The taste will vary depending on whether you have it sweet for porridge or a dessert or savory for on your grain or vegetables.
Tahini is one of the main ingredients in this tahini sauce. Kevala Organic Tahini is a very good tahini.
The more I learn about sesame seeds, the more I want to share it with other people. I’m an enthusiastic eater of all sorts of seeds, but sesame seeds in the form of tahini and oil are favourites of mine.
Miso is a favourite addition of mine when I make Tahini Cream Sauce. The miso I use is Shiro Miso “Mellow White” miso is the most popular. Light in color and mellow in flavour, Shiro is a pleasant way to introduce miso to the first time user. Ideal for soups, dressings and dips.
A study by Japan’s National Cancer Center reported that people who eat miso soup daily are 33 percent less likely to contract gastric (stomach) cancer and 19 percent less like to contract at other types than those who never eat miso soup.
Lemon Juice is full of all the health benefits of lemons which are immense. To begin they are acidic to the taste but are alkaline-forming in the body. In fact, they are one of the most alkaline-forming superfoods; this makes them great for balancing a highly acidic condition in the body. Also, they are full of many health benefits.
Himalayan Salt is actually good for you! 100% NATURAL PINK & CERTIFIED: Sherpa Pink Himalayan Salt is is Kosher Certified, Non-GMO, and does not contain any MSG, Soy, Gluten, Dairy, or anti-caking agents.
To get the most health benefits from Garlic, let it sit for a minimum of 5 minutes, after cutting and before eating or cooking. Waiting for 5 – 10 minutes allows the health-promoting allicin to form. If you do not let it sit, allicin is never formed, so it is worth the wait.
As I don’t use sugar for my cooking I often use stevia which is the healthy option. The stevia plant is incredibly sweet and also incredibly good for you. The leaf is 30 times sweeter than sugar while extracts are 300-400 times sweeter. The best stevia will, therefore, be the one that retains some whole food value and is water-based. Liquid forms will be less processed. Go here to learn How to Get the Best Stevia Without the Bitterness.
Braggs properly known as Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans.
A vegie salt that is one of my all-time favourite condiments is Spike Seasoning which is a tasty seasoning always in my kitchen. It is a special blend of 38 herbs, vegetables, and exotic spices, combined with some salt. It is gluten-free but not soy-free.
Now time to make your ‘Tahini Cream Sauce’.
Tahini Cream Sauce
Ingredients
- 1/4 cup Tahini (sesame butter)
- 1/4-1/2 cup water (the reason there is such a variance in the water is that some tahini is thicker than others)
Additional Flavour Options
- 1 tsp lemon juice
- Himalayan salt to taste
- 2 drops Light liquid stevia
- 1/2 tsp Braggs Seasoning
- Spike Seasoning
- 1 clove Garlic finely chopped
- 1 - 2 tsp Light Miso
- Herbs (basil, rosemary, thyme)
Instructions
- Blend all ingredients together in a bowl with a fork.
- It will make a thick sauce.
- Add more water if you would like the sauce to be thinner.
- Choose whether you want this sauce to be sweet or savory and which taste appeals to you from the additional flavour options and stir it into the sauce.
- If you want it savoury, then choose which of the options above you would like. Most often I use miso. If you want it as a salad dressing, use lemon juice.
- Use this tahini cream sauce on top of steamed vegetables or a grain like brown rice, or even as a salad dressing.
Notes
Try these other great sauces:
Peanut Butter Sauce with Ginger – I love this peanut butter sauce, the ginger makes it extra delicious. This is one of those lifesaver recipes when you have a sudden, unexpectedly dinner guest. Works great on steamed vegetables and rice is simple and fast.
Miso Sauce -This is a very simple and quick sauce to make. The taste will vary greatly depending on which type of miso is used. For a very light flavoured one use Shiro miso but really any miso will work.This recipe is an all time favourite of mine as it is so easy. I’ve been making it for at least 31 years!
Creamy Pudding Sauce – This is a simple sauce to make that will add an extra delicious flavour to your desserts.
More delicious ways to use Tahini:
Yummy Molasses/Tahini Cookies Are Good for You -These molasses/tahini cookies are Middle Eastern-inspired, delicious, and easy to make! Also, they are vegan, and gluten-free too! And they are so very yummy. They are a very healthy cookie full of nutrients from the molasses, tahini, stevia and coconut oil.
Delicious Turkish Tahini and Molasses Dessert – This tahini and molasses dessert is from Turkey which they call ‘Tahin Pekmez’. It is so easy and fast to make as it requires no cooking or no baking. All you do is mix it up and that only takes a few minutes and voila it is done! It can be eaten with a spoon, but it is a very very sweet dessert. Traditionally it is eaten with fresh crunchy bread dipped in or mixed in it.
All the recipes at Real Food For Life are exceptionally balanced and healthy for all situations. I also teach people how to plan and prepare healthy meals online.
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This sounds wonderful and a good addition to the tahini dressing I’ve been making, especially now that I can’t find decent horseradish. In case you’re interested, the dressing I make is equal parts tahini, lemon juice and olive oil with horseradish (packed in lemon juice) to taste. Can be blended with a whisk or fork. It’s awesome on grains and steamed vegetables, but then I love horseradish 🙂
Sue, that sounds very good! I like horseradish and it is not easy to find a made one with only the right ingredients in it. I am seriously thinking of grinding up my own like my father did.
Ooh, don’t just grind your own, grow your own, your sinuses will love you! I think homegrown is so much better, if your climate cooperates and you have the room in your garden. When I lived in SE PA I’d dig the roots from my parents’ garden, grind up small batches, about 2 weeks’ worth, and firmly pack the ground horseradish in freshly-squeezed lemon juice so it wasn’t so acidic. Now I’m spoiled! I won’t buy prepared horseradish in a jar, too much unhealthy stuff that obscures the flavor, and too many chemicals. Good luck!
Sue, that certainly is the way to go! I stopped buying horseradish a long time ago for the same reasons you don’t buy it.
Wish I could taste yours as I am sure it is very good. Love to see a photo of it.
Diana, wish I still made my own horseradish but I no longer have access to decent horseradish root, and I never took pictures when I did. Amazing how I took food for granted back when it was still real. The tahini sauce I make now, without horseradish, depends less on science (exact measurements) and more on instinct (?) and I’ll still sometimes use too much of an ingredient or mix it too much so it “breaks”, which wouldn’t look good in your restaurant but it still tastes wonderful in my meals on steamed vegetables and grains like quinoa or brown rice. I’ve recently discovered flavored olive oils and will be experimenting with those tastes, and thanks to your recipe for Creamy Tahini Dressing may even try adding a little water with the lemon juice to thin the sauce out sometimes. If it tastes good (and doesn’t kill me) then I got it right, but I only have myself to feed!