Miso Tahini Dressing (Vegan, Oil-Free!)

This utterly delicious Miso Tahini Dressing recipe with fresh lemon is ultra-creamy and so easy to make! Drizzle it over your salads, wraps, bowls, or use it as a flavorful dipping sauce. (Vegan, gluten-free, refined oil-free.)

This Miso Tahini Dressing is ultra-creamy and full of rich, amazing flavor. The best part is it's only five simple ingredients!

The texture is so smooth and luxurious, your salads and Buddha bowls will be begging for it. (I know mine do.)

Plus it's vegan, gluten-free, nut-free, refined oil-free, and naturally sweetened.

I absolutely love testing and creating flavorful salad dressings. And this is one of my favorites to date! (You can browse the rest of my vibrant, healthy oil-free dressings here.) I truly hope you enjoy this one as much as I do.

Ingredients for Miso Tahini Dressing

For this recipe, you'll blend together in a small high-speed blender:

• White miso paste: This is a fermented soybean paste, and I purchase organic whenever possible. It adds delicious, savory, umami depth. (So good!) If you need a soy-free version, swap in chickpea miso instead.
• Tahini: This is made from ground sesame seeds. Find a good quality tahini with a flavor you enjoy. Lately I've been using Whole Foods 365 brand organic tahini.
• Fresh lemon juice: You'll need 3 tablespoons fresh lemon juice which is about one juicy lemon. However I usually grab two lemons to be on the safe side. (Then you can add more if desired.)
• Rice vinegar: I use unseasoned rice vinegar which doesn't contain added sugar and salt.
• Pure maple syrup: Just a couple teaspoons of sweetness helps balance the flavors. Feel free to adjust the amount as you see fit however.

Customizing

Flavor variations: This dressing is forgiving and easily adaptable, so play around with other flavors if you'd like. Add onion powder, garlic powder, a fresh garlic clove, roasted garlic, freshly grated ginger, lemon zest, tamari, coconut aminos, Dijon mustard, or black pepper to taste. To make it spicy, stir in a pinch of red pepper flakes.

Sesame seeds: Add a couple teaspoons sesame seeds after blending to give it added texture.

Fresh herbs: You can also stir in chopped herbs like fresh dill, parsley, basil, or cilantro after blending.

Preparing

Blender vs. whisking: I highly suggest using a blender if you have one because it creates an amazing, ultra-creamy texture! (I use a small NutriBullet which works great for smaller batches.) But if you don't have one, no problem! Simply whisk the ingredients together in a small mixing bowl until smooth and combined - it'll still taste great.

Consistency: The thickness of the dressing can vary slightly based on how runny your tahini is. So add a splash of water or lemon juice to thin to your desired consistency as you blend or whisk.

Serving

Salad dressing & bowls: Drizzle it over a simple mixed greens salad, hearty kale salads, chopped salads, rice bowls, or other grain bowls. You could even try it as a coleslaw dressing. It enhances a wide variety of meals, so enjoy it however you see fit!

Condiment: Spoon in on your favorite sandwiches, wraps, or veggie burgers for delicious flavor. Or drizzle it over roasted vegetables or potatoes.

Dipping sauce: Leave the consistency slightly thicker for a dip. Serve it with summer rolls, oven fries, sweet potato fries, or fresh veggies like carrot sticks, cucumber, celery, radish, etc.

Storing

Store leftovers in a sealed glass jar or airtight container in the refrigerator. I find it keeps for about 5-6 days, but use your best judgement.

For more inspiration, also browse all vegan salad recipes or sauce & seasoning recipes.

If you're enjoying this miso tahini salad dressing recipe, also check out:

• Carrot Ginger Miso Dressing
• Vegan Greek Dressing
• Roasted Red Pepper Dressing
• Vegan Thousand Island Dressing

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.