In my quest of trying to eat more vegetables, I’ve been following some vegan accounts.  This cottage cheese tahini dressing was inspired one of those food bloggers.

Sara from Better Food Guru is a 30 year seasoned chef.  She’s vegan, and one of the reasons I love her is that she doesn’t push veganism on you, she just wants you to eat more plant based meals.

The recipe that inspired me was her rainbow chopped vegan salad.  She had me at a tahini orange juice dressing.  When I made it, it was a bit runnier than I wanted.  I apologize in advance Sara for adding cottage cheese, dijon mustard, dill pickle juice and dried parsley to your dressing recipe, thus making it not vegan.  But without your inspiration, I never would have put this combination together. 

Four tablespoons is only 1 WW point.  I plan on mixing my 4 tablespoons of dressing with 1.5 teaspoons extra virgin olive oil (adds 2 points) to make a totally deluxe salad.  Thank you Sara for the inspiration!

What is tahini?

Tahini is simply sesame paste.  It adds a nutty flavor to this dressing.  One reason my dressing may have been on the thinner side was that my tahini was almost empty.  But I love the addition of the cottage cheese and mustard to this dressing.

this is a jar of cottage cheese dressing with fresh vegetables

Cottage Cheese Tahini Dressing

Yield: 32 tablespoons (or 8 servings of 4 tablespoons each)
Prep Time: 5 minutes

Do you follow Sara from Better Food Guru? She has a rainbow vegan chopped salad that looked amazing. When I made the dressing in her recipe, it was a bit too watery for me, so I made some adjustments - added cottage cheese for protein and to help thicken it up (sorry vegans!) dijon mustard, dill pickle juice and I am loving the sweet/salty combination.


  • 1/4 cup tahini
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup low fat cottage cheese
  • 1 teaspoon dijon mustard
  • 1 teaspoon dill pickle juice
  • 1 tablespoon dried parsley
  • salt and pepper to taste


  1. Put everything in a food processor and blend until the cottage cheese is blended.
  2. Store in an airtight container for up to a week.


This recipe made 32 tablespoons of dressing. 4 tablespoons of the dressing is only 1 WW point.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 107mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g

Did you make this recipe?

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If you are looking for more salad inspiration:

Hannah’s Winter Garden Salad:

this is a bowl of winter garden salad

Summer Pasta Salad:

this is a bowl of summer pasta salad