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Creamy Cashew Tahini Herb Sauce

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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.

Cashew Tahini Herb Sauce in a white serving bowl with spoon and fresh herbs.

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.

Small bowl of Cashew Tahini Herb Sauce served on a tray with sweet potato fries.

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 in a white bowl with a spoon, on a chopping board.

Cashew Tahini Herb Sauce in a white bowl with a spoon, on a chopping board.
5 from 14 votes
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Cashew Tahini Herb Sauce

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.
Course Salads and Sides
Categories dairy free, egg free, gluten free, grain free, paleo, vegan, vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 1 jar of 400-500mL

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

  1. 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.

  2. Place coriander, mint, tahini, cashews, garlic and a sprinkle of salt and pepper into your blender jug. Pour in half a cup of water.

  3. Blend until smooth. If desired, add extra water and blend again for a thinner sauce.

  4. Pop into a jar and store in the fridge, it will last up to a week. The sauce will thicken slightly as it chills. 

Recipe Notes

*This sauce will keep well in the fridge for up to a week, if it lasts that long!

*Use that sauce on EVERYTHING. Salads, vegetables, buddha bowls, as a dip, with your favourite fries.

Cashew Tahini Herb Sauce close up, in a white serving bowl with a spoon.

Cashew Tahini Herb Sauce Pinterest Graphic

 

Reader Interactions

Comments

    • 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 🙂

      Reply


  4. 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!

    Reply

    • 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 🙂

      Reply


  5. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

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