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No Oil Balsamic Tahini Dressing, vegan dressing, vegan sauce, dressing, sauce, salad, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, dinner, lunch, salad, side, no oil dressing, no oil sauce, easy recipe, appetizer, summer, fall, winter, spring

No Oil Balsamic Tahini Dressing

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 1/2 cup 1x
  • Category: Dressing, Sauce


Variety is the spice of life, and it’s so true when it comes to our dressings. Switching them up, and trying new flavors and combinations is pure happiness. But there is one dressing that we HAVE to share with you, and we use it all. the. time. It’s our No Oil Balsamic Tahini Dressing. This delicious dressing is so fast, super easy, and packs a burst of flavor. The flavor combination works perfectly with a huge array of veggies, making it one of our favorites. Always switching up the veggies, beans, and carbs makes for a fabulous ever-changing veggie bowl. It’s both healthy and lip smacking good, making it this week’s awesome Whip It Up Wednesday recipe.  Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.


  • 4 Tablespoons balsamic vinegar *
  • 1/2 teaspoon ume plum vinegar (optional)
  • 1 Tablespoon water
  • 1 Tablespoon tahini
  • ½ teaspoon organic maple syrup
  • ½ teaspoon white miso *
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of sea salt (+/-) *
  • pinch black pepper (+/-) *
  • 1 heaping teaspoon freeze dried shallots (optional)


  1. Place all the ingredients into a small bowl (except for the freeze dried shallots) and whisk until emulsified, once emulsified, stir in the freeze dried shallots.
  2. Use immediately. If refrigerated, when ready to serve, remove from the refrigerator and whisk before serving on your favorite salad greens or veggies.


*Balsamic Vinegar: We suggest using a good quality balsamic vinegar that has mild acidity and sweet undertones as most of the flavor from this dressing is created by the balsamic vinegar. We don’t think it needs to be super expensive. We buy a moderately priced Balsamic Vinegar and love it (Balsamic Vinegar of Modena, Market District Brand by Giant Eagle). Keep in mind that the more tart the balsamic, the more tart the dressing. If it is tart, you may need to adjust the tahini to balance out the tartness.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.

Serving:  Makes about 1/2 cup

Storage: Refrigerate and use within 5 days.