Move over, tahini. A new wave of chefs and home cooks is discovering the versatile, creamy potential of Asian sesame paste and peanut paste. No longer confined to being a dip for hot pot or a sandwich spread, these rich, nutty bases are becoming the foundation for the next big trend in plant-based cooking: rich, savory sauces.

Food influencers on TikTok and Instagram are showcasing recipes for vegan “Dan Dan” noodles or “Xinjiang”-style noodles using peanut paste and sesame paste to create a creamy, satisfying sauce that clings to every strand, often amplified with a dash of soy sauce, vinegar, and chili oil. Similarly, high-end restaurants are using these pastes to create innovative salad dressings, combining them with sesame oil, vinegar, and citrus for a complex, nutty acidity. This trend celebrates their role as a fundamental, versatile ingredient rather than a finished product, pushing them into the spotlight as a must-have in the modern culinary pantry.