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Substitutes for Tahini

Common substitutes for tahini are Cashew Butter, Olive Oil, and Peanut Butter, with ratios below.

FatEmulsifierFlavor CarrierTexture

Substitutes (6)

  • Cashew Butter

    Good fit

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Olive Oil

    Okay with tweaks

    3/4:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Peanut Butter

    Okay with tweaks

    1:1

    BakingSauteingSlow CookRaw ColdDrinks

  • Sesame Oil

    Okay with tweaks

    1:1

    SauteingFryingRaw ColdDrinks

  • Cashew Nut

    Okay with tweaks

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Almond

    Okay with tweaks

    1:1

    BakingSauteingFryingSlow CookGrillingSteamingRaw ColdDrinks

FAQ

What else is Tahini known as?

Tahini is known as sesame paste, sesame butter, tahina, sesame seed paste, ground sesame, and sesame tahini.

What does Tahini taste like?

Tahini is strong on fat richness, light on bitterness, light on umami, light on sweetness, and light on pungency.

What is the texture like raw?
  • Thick, pourable paste with some grain from ground sesame.
  • Separates into oil and solids on standing, needs stirring.
What is the texture like cooked?
  • Loosens and smooths out with warmth or added liquid.
  • Can seize or turn gritty if overheated.
How is Tahini used in recipes?

Tahini is a ground sesame paste used to build dips, dressings, and sauces, especially hummus and tahini sauce. Stir before use since oil separates on top. Loosen with water or lemon juice to smooth it out. Store in the fridge after opening and pair with garlic, lemon, and cumin.

Does water content matter?

Tahini has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Does Tahini help emulsify sauces?

Yes. Tahini helps oil and water stay mixed in dressings and dips.

What is the smoke point of Tahini?

Tahini starts smoking around 215°C, which is useful for frying.

Cooking methods

Works well

  • Baking

    Adds nutty richness and moisture to cookies, blondies, and bread doughs. Can replace some fat. Browns lightly at high heat.

  • Sauteing

    Stir into sauces off heat or at low heat. High heat can turn it bitter and cause separation.

  • Slow Cook

    Stir in near the end of braises or stews for body and nutty depth. Long high heat dulls flavor.

  • Raw Cold

    Classic use: whisk into dressings, dips, and sauces like hummus and tahini sauce. Thick and pourable when loosened with water.

  • Drinks

    Blends into smoothies for creaminess and a nutty edge. Needs strong blending to fully incorporate.

Methods to avoid (3)
  • Frying

    Not used as a frying fat. Burns and turns bitter well below typical frying temperatures.

  • Grilling

    Not grilled directly. Brush thinned tahini sauce onto grilled meat or vegetables after cooking instead.

  • Steaming

    No real role here. Doesn't interact with steam heat; better drizzled on after cooking.