Recipe: Creamy, vegan cucumber tahini dressing

This dressing is 💥💥💥

It’s basically Detoxinista’s. (I loathe it when people literally copy someone else’s recipe and don’t give them credit #nonames). So yes, it’s pretty much the same thing that the fabulous Detoxinista created, only I added a little sweet touch: so that the ‘holy trinity of flavour’ – salt, sugar and acid – was all present.

What’s so great about this dressing is that it’s dairy-free and basically raw. So it’s completely guilt-free, but it definitely tastes otherwise! So creamy and moreish. You could drizzle it over pretty much any salad, use it in place of the typical (additive and dairy-laden) sauces used to cool the palette when eating Mexican or Indian food… And you can even use it in place of mayonnaise. Which I did the other day when I made my husband a gluten-free tuna pasta and lathered it all over it. (It was a hit!)

Follow the how-to below and let me know how you find it!


  • 1/4 cup freshly squeezed lemon juice from an organic lemon
  • 1 teaspoon raw, organic maple syrup or honey
  • 5 tablespoons tahini
  • 1/4 teaspoon of the finest sea salt you can find
  • 1 cup chopped organic cucumbers
  • 1 clove organic garlic (chopped into small pieces)
  • 1 teaspoon ground organic cumin
  • 1 tablespoon filtered water


  1. Simply chuck everything – but the water – in a good, high-speed blender (I use the MagiMix Cuisine Systeme – expensive but amazing).
  2. When everything is nicely blended, taste – see if you feel like you need more salt, sugar or acid (sea salt, maple, lemon juice) and adjust seasoning if you like.
  3. Add one tablespoon of filtered water. Blend. Check the consistency. If you want it a little thinner, add more water a tablespoon at a time.
  4. I store mine in a medium-sized, glass mason jar and keep it in the fridge. It never lasts long enough for me to know it’s shelf life, but I imagine it’s good for 3-5 days.


  • Add fresh coriander for some punch
  • Add a chilli or jalapeno for some spice
  • After it’s blended, add extra finely-chopped cucumber so it’s a bit chunkier

Adapted from: 

Photography by Holly Hollywould.