Try It On Everything: Vegan Cilantro and Cayenne Tahini Sauce

I am dedicating a whole article today to this fantastically awesome, super delicious, green tahini sauce. Because it’s amazing.

Vertical image of a glass salad dressing bottle of green cilantro and cayenne tahini sauce, on a white background.

Like, put it on everything and then lick the plate when you’re done amazing.

I made this to top off some roasted veggie pita wraps that I’ll be sharing soon. I’m not sure whether to call them wrapstacos, or just pitas – it’s like an open-faced sandwich you fold in half like a taco.

I feel like you just can’t call a pita-thing a taco. It’s just wrong. But whatever you call them, they were SO GOOD. Thanks mostly, I think, to this sauce.

And maybe a little bit due to the spicy chickpeas (which are excellent for snacking as well).

Top-down image of a glass bottle with a pale green cilantro and tahini sauce at the bottom, on a white background.

But that’s going to have to wait for another day! Because today, all I want to do is tell you how to make this amazing cilantro and cayenne tahini sauce.

And honestly, there’s not much to tell you. Put all ingredients in a blender, and press go!

The key is the fresh and flavorful ingredients. With herbal notes from the cilantro, a bit of spice from the cayenne pepper, and a sort of bitter sweetness that’s creamy and rich from the tahini sesame paste, it’s an amazing flavor combination.

A white ceramic saucier of green herbal tahini sauce with a spoon stuck into it, on a piece of white parchment paper on a brown wood surface, with a piece of pita bread topped with roasted vegetables on it in the background.

Plus, it’s lactose-free and vegan!

But really, that’s all there is to it.

Closeup of pale green tahini and cilantro mixture in a white dish.

And then, when it’s ready, you’re really going to love putting it on top of everything – pita sandwiches, salads, grain bowls, stir frys, and more. It also makes an excellent dip for fried kohlrabi, baked green bean fries, or zucchini fries.

Time to go get to saucin’!

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Closeup of pale green tahini sauce in a white dish.

Cilantro and Cayenne Tahini Sauce

  • Author: Raquel Smith
  • Total Time: 10 minutes
  • Yield: 8 servings 1x


This vegan tahini sauce recipe has cilantro and cayenne for maximum deliciousness! It’s perfect on veggie wraps, grain bowls, or as a dressing.


  • 1/4 cup tahini
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 cup cilantro leaves
  • juice of 1 lemon
  • 1 small clove garlic, minced
  • 1/4 tsp ground cumin
  • 1/8 tsp cayenne
  • 1/4 tsp salt, plus more to taste


  1. Combine all ingredients in a blender or food processor and blend until desired consistency is reached (I liked to see little cilantro bits).
  2. Taste and add extra salt as needed. You’ll know you got the right amount when the flavors really pop.
  3. Serve on everything!
  • Prep Time: 10 minutes
  • Category: Sauces
  • Method: Blender
  • Cuisine: Vegan

Keywords: sauce, dip, cilantro, cayenne, tahini, vegan, vegetarian

What will you enjoy this delicious sauce with? Be sure to let us know in the comments below. And when you give it a try, a five-star rating below is the best way to let other readers know how much you enjoyed it!

And give some of these other sauces that have a delightfully vegan twist:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 7th, 2016. Last updated: April 22, 2022 at 20:33 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

5 thoughts on “Try It On Everything: Vegan Cilantro and Cayenne Tahini Sauce”

    • Glad you enjoyed it, Paris! The cilantro will wilt, and it’s best to consume quickly, probably within 3-5 days max in the fridge.


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