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!
👩🍳 Kristina’s recipe notes
EASE: Easy, 5-minutes, may need to order some ingredients
PROS: Creamy, flavorful, serve as dressing or dip
PREP? Good to prep ahead, lasts 5 days in fridge
PLAN IT: Make a batch of this dressing once and use on simple salads all week long
🧄 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
- 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.
- Freezer storage: Do not freeze.
👉 More plant-based dressing recipes
FREE MeAL PLANNING GUIDE
Miso Tahini Dressing (or Dip)
- 1 small mixing bowl
- 1 whisk
- 1 salad dressing shaker
- 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).