Miso Tahini Sauce
This deliciously addictive sauce is easy to make and perfect on bowls, salads and drizzled over roasted veggies.
Servings: 1 cup
Ingredients
- 5 tbsp tahini 75 g
- 1 tbsp white miso paste 16 g
- 1 tbsp soy sauce, coconut aminos or 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.
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.
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.
Nutrition
Serving: 2tbsp | Calories: 68kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Sodium: 348mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg