Description
This deliciously addictive sauce is easy to make and perfect on bowls, salads and drizzled over roasted veggies.
Ingredients
- 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
Instructions
- 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.
Notes
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.