Spicy Dairy-Free Tahini Dip
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!
Spicy Dairy-Free Tahini Dip
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). The only gluten-free, soy-free miso I have in my fridge is a dark, rich adzuki bean miso. I didn't think it would work here. However, if you have white miso then use it in place of the Herbamare in this recipe.
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.
- Place all ingredients into a food processor or blender. Blend until creamy.
- Add more water if you would like a sauce, or keep it thick for a dip.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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So good !! I discovered your blog maximum 3 minutes ago and I am in love !
Awesome dip and/or sauce! I've made it twice now and love it! I threw in a bunch of fresh herbs and Hawaiian chili peppers, absolutely delish!! Mahalo for the wonderful recipes. =)
Wow I've never thought of using coconut milk in a savoury dip like this. Looks delicious and with depth of flavour.
I loooove this recipe! I make it for a client i cook for who cannot have garlic, so i subbed shallot instead...it an excellent dip for steam veggies and is a great salad dressing.
Thanks for sharing this recipe and cookbook! I bought the book, made the recipe with these changes --
I used your suggestion for making this into a savory herb dip without the spice. Only I didn't have any coconut milk in the midst of it all, so added a combo of olive oil and water. It is fantastic! My teenage son actually likes it!!
Nice recipe! Very garlicky so those who are, ahem, sensitive, might want to watch that. I put it over veggie burgers for dinner tonight. Added some extra coconut milk to thin and make it a bit less tahini-y. :)
You know I'm totally into Raw Vegan foods. Thanks for posting this. :)
Cafe Gratitude is a wonderful restaurant. I wish there was one in AZ so I could eat there more!
Cheers,
Kristen
Hilary - How wonderful for you and your family to focus each day on gratefulness! I am sure that brings a lot of peace and love. Enjoy the dip!
Karenk - Hmm, have you tried Sunbutter? This might work. Let me know if you give it a try. www.sunbutter.com is the product link. :)
Jenn - Yes it is rich and very yummy! :)
Lauren - Thanks! :)
Oh my! I love the flavours and everything! This sounds very delicious =D.
This sounds wonderfully rich. I definitely want to try it!
Hi Ali,
Love the recipe as Im always looking for Gluten Free and Dairy Free recipes.
However I am also living with someone who has tree nut allergies. Can you think of anything else to use besides the Almond Butter?
PS...I love your blog it always makes me happy when I see a new post.
Thanks for the recipe - I have some Tahini in my pantry I've been wanting to use. I love your blog!
I also love the link to "I Am Grateful." I didn't know about this book or Cafe and I am thrilled to learn about it. This whole year I've been focusing on gratitude, especially related to parenting, so I really appreciate hearing about other folks who are focused on gratitude.
momsyearofgratitude.blogspot.com