The reason my salads are never boring.
Table of contents
About this recipe
This dressing has been with me for years, and honestly, I still haven’t gotten tired of it. I love a dressing that actually stays on the salad instead of disappearing to the bottom of the bowl, and this one has exactly the texture I like. It generously coats every piece of vegetable while the balance between tangy lemon, salt, and creamy tahini is just right. Nutritional yeast adds even more savory flavor, and you can easily adjust the amount depending on how much you love it—I personally go for as much as possible. The best thing about this dressing is that it works with practically any salad you make, which makes it incredibly convenient to prepare ahead. Having a jar ready in the fridge genuinely makes it easier to throw together a salad or reach for some fresh vegetables. It keeps beautifully for up to 5 days and takes about 5 minutes to make—possibly even less.
IBS & Low-FODMAP Tips:
- Tahini – Tahini can fit into a Low-FODMAP diet in moderate portions. Since this dressing makes multiple servings, start with a portion that works for your individual tolerance.
- Plant-based yogurt – Choose an unsweetened yogurt without high-FODMAP ingredients such as inulin, chicory root, or large amounts of cashews if you’re sensitive to them. Soy yogurt made from soy protein is often a better choice during a stricter Low-FODMAP phase.
- Nutritional yeast – Usually used in relatively small amounts, but check the ingredients if you have individual sensitivities.
- Lemon juice – Generally a well-tolerated way to add acidity and flavor.
- Serving size matters – This recipe makes a batch rather than one serving, so your individual portion is much smaller than the total amount of tahini or yogurt used.
Why This Dressing Is Healthy
This dressing gets its creamy texture primarily from tahini and plant-based yogurt rather than relying on large amounts of oil. Tahini is made from sesame seeds and provides unsaturated fats, along with minerals such as calcium and iron. Nutritional yeast can contribute protein and, depending on the product, B vitamins.
Fresh lemon juice adds plenty of bright flavor without needing a lot of extra ingredients, while olive oil contributes heart-healthy unsaturated fats if you choose to use it. Because the dressing is so flavorful and satisfying, it can also make it easier to enjoy larger amounts and a greater variety of fresh vegetables.
It’s also easy to adapt: use more or less tahini depending on how creamy you like it, adjust the lemon for extra tanginess, or thin it with water for a lighter dressing.
Ingredient Notes & Substitutes
Fresh lemon juice – Creates the bright, tangy base of the dressing. You can use more to thin the dressing and make it extra lemony.
Olive oil – Adds richness and helps create a smoother texture. You can leave it out if you prefer a lower-fat dressing.
Sumac or za’atar – Adds a tangy, aromatic flavor. Choose whichever you prefer or have on hand.
Nutritional yeast – Adds savory, slightly cheesy flavor. Use 2 tablespoons to ¼ cup depending on how much you enjoy the taste.
Tahini – Creates the creamy texture and helps the dressing cling beautifully to salads and vegetables. Adjust the amount according to your preferred thickness and richness.
Plant-based yogurt – Adds creaminess and a subtle tang. Use your favorite unsweetened variety.
Dijon mustard – Adds depth, tang, and helps bring the dressing together. Smooth or whole-grain Dijon both work well.
Water – Use as needed to thin the dressing to your preferred consistency.
Vinegar – Adds another layer of acidity. Use wine vinegar, apple cider vinegar, or another vinegar you enjoy.
Recipe card with notes
All-Purpose Creamy Salad Dressing
Equipment
- Jar with lid - or container with a lid
- Small bowl
- Spoon or small whisk
Ingredients
- 100 ml fresh lemon juice (about 2 lemons)
- 30 ml olive oil (can be omitted for a lower-oil dressing)
- 1 tsp salt
- ½ tbsp sumac or za'atar
- 2 tbsp–¼ cup nutritional yeast (depending on taste)
- Tahini (to taste)
- ¼ cup plant-based yogurt of choice
- ½ tbsp smooth or whole-grain Dijon mustard
- Water (as needed to thin, or additional lemon juice)
- ½ tbsp vinegar of choice (such as wine or apple cider vinegar)
Instructions
- Mix the dressing – Add all the dressing ingredients to a jar or container with a lid that you can use to store it in the refrigerator. Start with your preferred amount of tahini and nutritional yeast, then add the rest. Stir or whisk everything very well until the tahini is completely incorporated and there are no visible streaks left.
- Adjust the consistency – If the dressing is thicker than you like, gradually add a little water or more fresh lemon juice and mix again until it reaches your preferred consistency. Taste and adjust the lemon, salt, tahini, or nutritional yeast if needed.
- Store and use – Seal the jar or container and store the dressing in the refrigerator for up to 5 days. Add it to any salad, drizzle it over chopped vegetables, or use it as a spread in sandwiches.
Video
Made it for the first time this week and it’s delicious.
Didn’t even need a whisk because I was shaking it so hard!
Hi Guy,
I’m so glad you liked it! This dressing really is a staple in our fridge.
Thanks so much for the comment 🥰