Creamy Cashew Tahini Herb Sauce is a versatile, healthy and delicious sauce that’s perfect for meal prep! Use this vegan, dairy free sauce on salads, veggies, grilled meats, sandwiches, buddha bowls or as a dip. It’s also gluten free and grain free.
This cashew tahini herb sauce is being drizzled over EVERYTHING at my place right now. I blended this up initially for a dip to go with some sweet potato fries but then it was just so darn good it’s been going on everything else too!
I’ll always love tahini, but lately felt the need to get out of my “just drizzle it straight on things” rut. When I’m busy I fall back on the jars I keep stocked in my pantry, and old faithful tahini comes out for so many meals. It was time to give it a bit of an upgrade by blending with creamy cashews, fresh herbs and just a touch of garlic.
And gosh it was a good decision…it made these cinnamon paprika sweet potato fries even better.
With just five ingredients, this sauce is ready in no time. I usually just whizz it up in a little blender like a magic bullet, though of course you can use a larger fancy blender, or a food processor. I also cheat on soaking cashews in this recipe – guys, I just dunk them in really hot water for 15 minutes rather than leaving them to soak for hours. It’s enough!
Make a jar of cashew tahini herb sauce on the weekend as part of your meal prep. During the week, bring it out for salads, veggies, grilled salmon or chicken, eggs, sandwiches…you name it!
Cashew Tahini Herb Sauce
Ingredients
- 1/2 cup cashews (raw, unsalted)
- 5 tbsp tahini
- 1/2 cup fresh mint leaves, tightly packed - about 4-5 sprigs of mint
- 1/2 cup fresh coriander leaves, tightly packed - about half a bunch
- 1 small clove garlic
- salt and pepper to season
- water for blending and thinning
Instructions
- Soak the cashews in very hot water for about 15 minutes, then drain. (I just cover the cashews in freshly boiled water from the kettle). Peel the clove of garlic.
- Place coriander, mint, tahini, cashews, garlic and a sprinkle of salt and pepper into your blender jug. Pour in half a cup of water.
- Blend until smooth. If desired, add extra water and blend again for a thinner sauce.
- Pop into a jar and store in the fridge, it will last up to a week. The sauce will thicken slightly as it chills.
Notes
Hi! Can I use lemon juice instead of apple cider vinegar?
Hi Sue, yes you definitely can!
Looks just lovely! Can you use any other type of nut? My partner can’t eat cashews.
Hi Anya, I haven’t tried this sauce with any other nuts however my top two suggestions would be macadamia nuts or blanched almonds (just so the skin is removed) 🙂
This looks gorgeous! What would you recommend as a substitute for mint? I can’t have it.
Hi Hazel! Thanks so much for your lovely comment. If you can’t have mint you could just leave it out. Or, if you like flat-leaf (continental) parsley then I think you could add in a good handful of that as a substitute 🙂
Yuum, parsnip and butternut fries with this sauce sound like heaven right now!
Oh YUM I love both of those types of vegetable fries too! Perfect combo 🙂
I wonder how it would taste when spread on a toast? Really want to try it now. And the color is so rich!
I think it would be pretty good spread on toast too! I’ve had it with eggs + toast and it’s yummy 🙂 Thank you!
Mint and cilantro are my favourite herbs – there isn’t much better than a sauce that is both dairy-free AND full of fresh green herbs. I’m not surprised it’s being drizzled on everything – I’d do the exact same!
Thanks so much Leslie-Anne! I’m loving how creamy this is without having any dairy in it. You’re right, it needs to continue to be drizzled on everything 🙂
All of that beautiful minty coriander goodness (we call it cilantro – but I love the word coriander better!)! This looks so creamy and perfect for dipping those pretty perfectly roasted sweet potato fries in. So pretty and yummy!
Thank you so much, Emily! Haha, I never know whether to write cilantro or coriander, or both… I know my blog has readers from everywhere. But honestly if you said “cilantro” to about 70% of Australians I swear they wouldn’t know WHAT you were talking about!
Wow! That sauce looks so fresh and delicious. I can’t wait to try it out on my favorite salad.
Thank you so much Yvonne! I love using this sauce to make a simple salad or roast veggies that little bit special 🙂
What a beautiful sauce! I love things made with clean ingredients like this, so I’m pinning it to try.
Thank you so much Cathy! Hope you enjoy it 🙂
Oh, I love that sauce! How fancy you added mint in there, I best it will taste great on meat dishes too!
Haha I think of mint as fancy too! I often rely on dried herbs to be more economical, but this makes such a big jar of sauce I think it justifies using the fresh ones. Yes this is so good with meat!
I love the flavors in this sauce, so tasty! Loving those fries to dip in too!
Thanks so much Carrie! Haha yes, making fries is essential also when making this sauce!
ooo, dreamy!! This sauce looks so creamy and the herbs make me swoon!! And I love the idea of the sweet potato fries with them too!!
Thanks so much Tessa! I devoured so, so many sweet potato fries when I was perfecting this sauce 😛
Love all that mint in there! This would be so good on steak! Yum!!
Ooh you know I’ve not had it on steak yet but that’s such a good idea! It is delish with roast lamb 🙂
Oh my goodness, love everything about this– soo yummy: those herbs and the creamy tahini base, just so lovely!
I am totally addicted to tahini and it ends up in most of my sauces, but I am still not sick of it 🙂 So good with all of the herbs!
I love dipping! What a gorgeous color sauce!
Hehe I love dipping too 🙂 I can make a whole tray of fries disappear when there’s a good sauce around. Thanks Linda!
I am such a sauce junkie! I love dipping and adding extra sauce to everything! This looks like another one to add to my repertoire!
Sauces just make a meal, don’t they! I am a sauce junkie too. I really love this one, it’s just the right balance of creamy and herby!
Woah, I might have to try this tonight!
It’s so good! I think you will love it Joni 🙂