Miso Tahini Dressing (Vegan, Oil-Free!)
This utterly delicious miso tahini dressing with fresh lemon is ultra-creamy and easy to make. Great on salads, wraps, bowls, or as a dipping sauce!
Servings: 4 (2-Tbsp. servings)
Ingredients
- 2 Tbsp. white miso
- 2 Tbsp. tahini
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. rice vinegar, unseasoned
- 2 tsp. pure maple syrup
- 1 Tbsp. water (if needed to thin)
Instructions
- Place all ingredients (except water) in a small high-speed blender.* (I use a NutriBullet which works great.) Blend for 20-30 seconds or until smooth.
- Adjust the thickness if desired. The consistency can vary depending on how runny your tahini is. Add a splash of water or more lemon juice if you prefer.
Notes
*No blender? No problem! Whisk the ingredients together in a small bowl until smooth. (But I do suggest using a small blender if you have one. It creates an amazing, ultra-creamy texture!)
Variations: Blend in 1/4 tsp. onion powder, 1/4 tsp. garlic powder, a fresh garlic clove, roasted garlic, freshly grated ginger, lemon zest, tamari, coconut aminos, or black pepper. Or stir in sesame seeds or fresh herbs after blending.
Yield: Recipe makes a heaping 1/2 cup dressing. (I often make a double batch and store it in a sealed glass jar in the fridge. It keeps for about 5-6 days.)
Nutrition Per Serving (Estimate)
Calories: 75 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 76 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 15 IU | Vitamin C: 6 mg | Calcium: 23 mg | Iron: 1 mg
