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Smoky Tomato Tahini Sauce in a glass jar with a portion being taken out with a spoon

Smoky Tomato Tahini Sauce

Course: Sauce
Cuisine: American
Keyword: Plant-based, vegan
Total Time: 15 minutes
Servings: 10
Calories: 114kcal
Author: Cindy Rainey
This versatile Smoky Tomato Tahini Sauce is plant-based, vegan, oil and sugar free. Use as a dip for chips or a sauce for vegetables. Try as a topping on my Breakfast Potato Hash.  You can even thin out a little and use as a salad dressing.
Print Recipe


  • 1 cup cashews raw and unsalted
  • 4 each Medjool dates take out seeds
  • 1/4 cup tahini
  • 1/2 teaspoon Ume Plum Vinegar substitute with red wine vinegar or soy sauce
  • 4 Tablespoons tomato paste or more to taste
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 1/2 cup water
  • ground black pepper to taste


  • Take the seeds out of the dates and soak along with the raw cashews in very hot water for 10-15 minutes or until softened.
  • Drain and discard water.  You will be using water when you been ingredients - please use fresh water.
  • Put soaked and drained deseeded dates and cashews into a high speed blender or food processor along with all other ingredients and blend on high for 3-5 minutes until creamy and smooth.
  • Give it a taste and if you would like your sauce a little more tomato-y, go ahead and add 1/2 Tablespoon at a time. 
  • Pour into a jar or container.  Cover tightly and refrigerate.  It will thicken with refrigeration.  Thin a little if necessary with water.


If is very important that you disclose to anyone you are serving that this recipe contains cashews.  A sauce does not typically contain nuts and someone with an allergy might accidentally ingest. 


Calories: 114kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1.4mg