This vegan turmeric tahini dressing is the perfect way to incorporate turmeric into your diet regularly. Versatile and easy to make!
In many years of making many batches of tahini based dressing, this golden-hued turmeric tahini dressing is still an all time favorite.
The turmeric tahini dressing was inspired by the menu of the now bygone Jivamuktea Cafe . Jivamukti adjoined the yoga studio of the same name, and it was a wonderful, cozy place to seek out simple food and big cups of tea.
The Jivamukti menu featured many nourishing grain bowls, sandwiches, soups, and protein rich salads. I often used to go there with my friend Brendan, and every time we split lunch he’d order a spirulina millet dish with turmeric tahini dressing.
I love dressings and sauces, and I love turmeric. And I’m a tahini fanatic. So I wasn’t surprised when I tasted Brendan’s dish and loved the dressing. I was inspired to create my own version, and the turmeric tahini dressing I’ve been making since then has become a staple.
I’m still not sure what the folks at Jivamukti put into their dressing. But my best guess when I set out to recreate it was that it contained a combination of tahini, apple cider vinegar, something salty, and plenty of turmeric.
I crafted my own turmeric tahini dressing around those ingredients.
I prefer roasted tahini to raw (less bitter). My favorite tahini is from local shop Seed + Mill—it’s so creamy and has a super mild flavor, even a buttery quality. But use the tahini you have or can easily find.
I use ground turmeric in my recipe, but if you happen to have fresh turmeric, great! You can grate finely about a tablespoon into the dressing and blend. If you don’t love tahini or have a sesame seed allergy, cashew butter will work well in the recipe.
In place of tamari, you can use soy sauce or coconut aminos for a soy-free version of the recipe.
I love the flavor of apple cider vinegar here, but you can substitute a tablespoon of white vinegar in the recipe as well. The rest of the acidity comes from freshly squeezed lemon juice.
The turmeric tahini dressing is so versatile! It’s great for grain bowls and salads, of course. But I also like to drizzle it over a sheet pan of roasted autumn vegetables or to use it as a dip for raw veggies.
It’s also a great dip for steamed broccoli and cauliflower florets.
It is this plant compound, curcumin, that gives turmeric it’s bright color—and makes it so appropriate for tofu scrambles!
Turmeric is often lauded for its anti-inflammatory properties. It contains curcumin, a plant compound that may help to reduce inflammation. This includes inflammation of the GI tract, as well as inflammation associated with osteoarthritis.
I love the mellow taste of turmeric, and use it in many foods (including my turmeric and pumpkinseed pate), but this is destined to be one of my favorite applications.
While spices like turmeric are great at any time of year, I especially enjoy them as the weather gets cool. It’s great for wintery, nourishing grain bowls and vegetable bakes. Maybe with a turmeric chai latte nearby.