Miso Tahini Dressing
This miso tahini dressing is easy to make and amazing drizzled over salads, bowls and roasted vegetables. This recipe is oil-free, refined sugar-free, vegan and easy to make in minutes.
This addictively delicious sauce is wonderful on bowls, salads and roasted veggies. It can be stored in the fridge for up to 4 days so works well for meal prep.
Miso Tahini Dressing Ingredients
Let’s go over what you’ll need to make this dressing:
- Tahini. Look for tahini with just 1 ingredient: sesame seeds. Good tahini should be smooth, creamy, drippy and not bitter.
- Miso paste. I would recommend white miso paste for this recipe. White miso is the mildest and sweetest, followed by yellow. You can use yellow miso but I would not recommend red or brown miso as they’re quite strong and salty.
- Soy sauce. You’ll need just a little soy sauce but if you’re gluten-free, you can use gluten-free tamari or coconut aminos.
- Garlic. You’ve got two options for garlic. If you have a blender or immersion blender, you can blend in 3 cloves or garlic. If you don’t have a blender, use 1 tsp of garlic powder and mix everything together in a jar or bowl.
- Apple cider vinegar. Apple cider vinegar adds a little acidity to help balance the other flavours. If you don’t have ACV on hand you an use lemon, white vinegar or rice vinegar.
- Maple syrup. Maple syrup helps to balance the saltiness from the miso and soy sauce and the tanginess of the vinegar. If you don’t have maple syrup you can use agave in its place.
How much water should I add?
Start with 4 tbsp of water then slowly add more, about 1 tbsp at a time until you reach your desired consistency. Keep in mind it will thicken up in the fridge and you can always thin it out again later with more water. I usually use 5-6 tbsp of water when I make it.
It will also depend on the tahini you use. I love Arz Fine Foods Tahini and it’s quite thin and drippy.
What if I don’t have a blender?
No problem. If you don’t have a blender, use garlic powder instead of cloves of garlic and whisk everything together in a bowl or jar until smooth. A single-serve blender cup or immersion blender works best for blending small portions like this dressing.
Quick Tip: I love using my immersion blender in a shaker up to quickly whip up dressings!
Recipes to Use With
Enjoy this sauce served over:
It can also be served as a dip for veggies or drizzled over roasted vegetables like squash, Brussels sprouts or carrots.
This deliciously addictive sauce is easy to make and perfect on bowls, salads and drizzled over roasted veggies.
- 5 tbsp (75 g) tahini
- 1 tbsp (16 g) white miso paste
- 1 tbsp soy sauce, coconut aminos or gluten-free tamari
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- 3 cloves garlic
- pinch of salt
- 4–6 tbsp water
- Add all ingredients, starting with 4 tbsp of water to a blender or (use an immersion blender in something like a shaker cup) and process until smooth and creamy.
- Add more water 1 tbsp at a time to reach your desired consistency. How much you use will depend on how thick your tahini is. I usually use about 5 tbsp of water.
- Store in the fridge for up to 5 days. It does thicken up a bit after sitting in the fridge but you can always thin it out again with more water.
If you don’t have a blender or means to process this dressing, replace the garlic with 1 tsp of garlic powder and mix all the ingredient together in a bowl or container until smooth and creamy.
Keywords: miso tahini sauce, oil-free, plant-based, healthy