Miso Tahini Dressing (or Dip)

Creamy Miso Tahini Dressing, a super simple (5-minute!) recipe that’s great as a salad dressing, a veggie dip, or a sandwich spread. Great to batch and use all week!

🧄 Ingredient notes

• Tahini: a thin or “drippy” tahini provides a creamy base for the dressing (or dip)
• White miso paste: a fermented soybean paste, white miso adds a kick of umami flavor; I like Cold Mountain brand
• Garlic: minced very thin for a kick of flavor
• Rice vinegar: adds a pop of acidic flavor to balance the savory miso and tahini
• Maple syrup: a touch of sweetness to balance the saltiness of the miso paste
• Sesame oil: a small amount of sesame oil adds a depth of flavor
• Salt: a pinch of salt (optional, taste the dressing before adding)
• Water: thins out the dressing to your desired consistency (more water for a thinner dressing, less for a thicker dip)

🥣 How to make (step-by-step photos)

1️⃣ Step One: Combine ingredients

To a medium mixing bowl or salad dressing shaker, add tahini, white miso paste, minced garlic, rice vinegar, maple syrup, sesame oil, salt, and water.

👉 How to make this recipe a dip: If you’d like to make this recipe a dip, add 1 tablespoon of water at a time until you reach your desired consistency. The recipe below is written for a thinner (but still creamy) dressing, which takes about 5 tablespoons of water.

2️⃣ Step Two: Mix or shake

Use a whisk to mix or shake the dressing shaker to mix to the dressing ingredients until they’re well combined. If needed, give the dressing a taste and add more ingredients, as needed to taste.

3️⃣ Step Three: Serve or store

Serve immediately in tossed over your favorite greens and vegetables in salads, bowls, or wraps, or store up to 4-5 days for later use (see storage tips below).

💡 Ideas for serving

• As a salad dressing. This miso tahini dressing is best used on thick salad greens like kale or chard because of its creamy texture (it may overpower fragile greens like arugula).
• As a dip. Use less water in the recipe for a thicker dip consistency to serve with cut vegetables on a platter.
• As a spread. This sauce can also be used as a spread on sandwiches or flatbreads for a tasty flavor punch.

🧊 How to store and reheat

1. Refrigerator storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. When ready to serve, simply shake the container to remix the ingredients.
2. Freezer storage: Do not freeze.

👉 More plant-based dressing recipes

Want more dressing recipes? Try Vegan Caesar Dressing, Maple Dijon Dressing, or Leftover Sun-Dried Tomato Oil Vinaigrette.

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Miso Tahini Dressing (or Dip)

By: Kristina Todini, RDN

5 star (1 rating)

How to make this recipe a dip: If you’d like to make this recipe a dip, add 1 tablespoon of water at a time until you reach your desired consistency. The recipe below is written for a thinner (but still creamy) dressing, which takes about 5 tablespoons of water.

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

6 servings

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Ingredients 

• ▢ ⅓ cup tahini
• ▢ 1 tablespoon white miso paste
• ▢ 1 garlic clove finely minced
• ▢ 2 teaspoons rice vinegar
• ▢ 2 teaspoons maple syrup
• ▢ 1 teaspoon sesame oil
• ▢ 1 pinch salt, optional, if needed
• ▢ 5 tablespoons water, to desired consistency

Instructions

• Combine ingredients: To a medium mixing bowl or salad dressing shaker, add tahini, white miso paste, minced garlic, rice vinegar, maple syrup, sesame oil, salt, and water.
  1/3 cup tahini, 1 tablespoon white miso paste, 1 garlic clove finely minced, 2 teaspoons rice vinegar, 2 teaspoons maple syrup, 1 teaspoon sesame oil, 1 pinch salt, 5 tablespoons water
• Mix or shake to combine: Use a whisk to mix or shake the dressing shaker to mix to the dressing ingredients until they’re well combined.
• Adjust flavorings and consistency (as needed): Give the dressing a taste and add more ingredients, as needed to taste. If the dressing is too thick, add more water.
• Serve or store for later use: Serve immediately in tossed over your favorite greens and vegetables in salads, bowls, or wraps, or store up to 4-5 days for later use (see storage tips below).

Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!

Equipment

• 1 small mixing bowl
• 1 whisk
• 1 salad dressing shaker

Recipe Notes

Prep ahead: Make a batch of this dressing up to 5 days ahead of serving.

Leftovers and storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. When ready to serve, simply shake the container to remix the ingredients. Do not freeze.

Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free if you use tamari instead of soy sauce.

Nutrition Information

Serving: 1serving, Calories: 97kcal (5%), Carbohydrates: 5g (2%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 118mg (5%), Potassium: 73mg (2%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 11IU, Vitamin C: 1mg (1%), Calcium: 24mg (2%), Iron: 1mg (6%)