Spicy Dairy-Free Tahini Dip

Ali Segersten

I thought you might enjoy this thick and creamy dairy-free dip recipe for your upcoming holiday gatherings. It would make a great appetizer! In this recipe I use a fresh jalapeño pepper and cayenne pepper for a very spicy dip, but below the recipe I have a variation for a non-spicy herbed version.

This recipe is a slightly altered version of one found in a very lovely cookbook entitled, I Am Grateful, Recipes and Lifestyle of Cafe Gratitude. This cookbook is primarily a raw foods cookbook (or uncookbook I should say). In addition to the wonderful recipes with color photos, the book permeates warmth and love. Each recipe is an affirmation. I Am Flowing for a veggie noodle dish, or I Am Light for a dairy-free Tzatziki recipe, or how about I Am Cherished for a Cashew Lemon Cheesecake? They all sound so inviting, don't they?
I can feel the loving energy that was put forth to create this book on each and every page and this is why I want to share it with you. I have other raw food books, but I like this one because of how approachable it is. Enjoy!

Recipe from our Meal Planner

Spicy Dairy-Free Tahini Dip

Spicy Dairy-Free Tahini Dip
Servings
6
Prep Time
15 minutes

This creamy, spicy tahini dip is bold, addictive, and just the thing to wake up your veggies or grain bowls. The original recipe from the book I Am Grateful calls for ¾ cup fresh coconut milk. Since I didn’t have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt). 

Tip

If you prefer a more savory dip, then replace the jalapeño pepper and cayenne pepper with a large handful of fresh herbs (parsley, thyme, rosemary, oregano, and marjoram). Add about ½ teaspoon of fresh lemon zest and ½ teaspoon of freshly ground black pepper.

Ingredients
½ cups canned coconut milk
½ cups sesame tahini
¼ cups water
¼ cups raw almond butter
3 tablespoons freshly squeezed lemon juice
1 jalapeño peppers seeded and chopped
4 cloves garlic
½ teaspoons Herbamare (or sea salt)
¼ teaspoons cayenne pepper
Directions
  1. Place all ingredients into a food processor or blender. Blend until creamy.
  2. Add more water if you would like a sauce, or keep it thick for a dip.

Use this recipe in our Meal Planner

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Posted In
appetizers condiments dairy-free dips holidays sauces spicy vegan vegetables recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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