TAHINI MISO DRESSING-DIP
This simple and deliciously addictive Tahini Miso Dressing is quick and easy to make and perfect drizzled on salads, meal bowls, roasted & steamed veggies or used as a dip for fresh vegetables!
Today I share with you the BEST tahini miso sauce recipe that uses minimal ingredients and is super easy to make. It’s creamy, delicious and perfectly healthy for you!
What makes this tahini miso dressing healthy?
- Tahini: Made of protein rich sesame seeds, tahini is also a great source of calcium with 1/4 cup containing 351 mg of calcium which is slightly more than 1 cup of milk. Plus, it contains vital nutrients like copper, manganese, zinc, iron, phosphorus, vitamin B1 (thiamine), vitamin E, protein and fiber.
- Miso: Containing all essential amino acids, miso is a complete protein and full of health benefits. It’s also a quality source of the essential vitamin B-12. Miso restores beneficial probiotics to the intestines, and is high in antioxidants to fight free radicals while also strengthening the immune system.
This dressing-dip is another way to get these beneficial ingredients into your meal rotation!
Tahini miso sauce is a great versatile recipe that can be used for raw, steamed and roasted vegetables as a dip, sauce or dressing. You can even use it as a spread on sandwiches in place of mayo or hummus!
Ingredients You’ll Need
In this recipe, tahini, miso, lemon and pure maple syrup are mixed together, creating a creamy and delicious sauce that can be used as a healthy vegan dressing, dip or spread.
Here is everything you will need:
- tahini – use store bought or make your own homemade tahini
- white miso – I love Miso Master, but use your favorite.
- pure maple syrup
- lemon – can sub with apple cider vinegar
- tamari – sub with soy sauce or mineral salt to taste
- water – use more or less
How To Make Tahini Miso Dressing
- In a small to medium size bowl, whisk together the tahini, miso, lemon, tamari, maple syrup, and water until creamy.
- Taste for flavor and serve as desired.
Top Tips
- Use less water for a thicker dip, sauce or spread. Add more water for thinner salad dressings.
- Leftovers can be stored in the refrigerator for up to 5 – 6 days.
Adjusting For Dietary Restrictions
- Gluten-Free: Use tamari, coconut aminos or Namu Shoyu.
- Soy-Free: Use a soy free miso such as chickpea, barley or rice miso.
Serving Suggestions
This tahini miso dressing is super versatile and can be used in a variety of ways. Here are a few of my favorite serving options:
- Salad: Drizzle on top of fresh leafy Green Salad, or make your own with tomatoes, cucumbers or any of your favorite salad ingredients.
- Sandwich Spread: It’s great as a spread for sandwiches like this Favorite Vegetable Sandwich.
- Sushi + Rolls: Use it as a dip for fresh Summer Rolls or Raw Vegan Sushi.
- Veggie Dip: Serve as dip for fresh vegetable sticks.
- Veggie Dressing: Serve drizzled over top, or mixed with, roasted or steamed vegetables such as broccoli, asparagus, brussels sprouts, carrots, etc. I love this Broccoli + Tahini Miso Dressing recipe!
More Easy Dressing Recipes
- Creamy Ranch Hemp Dressing
- Vegan Ranch
- Creamy Poppy Seed Dressing
- Healthy Flax + Evo Balsamic Vinaigrette
- Simple Lemon Tahini Dressing
If you try this tahini-miso dressing recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintTAHINI MISO DRESSING-DIP
This tahini miso sauce is a great versatile recipe that can be used for raw, steamed and roasted vegetables as a dip, sauce or dressing. You can even use it as a spread on sandwiches in place of mayo or hummus!
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Serves 4 - 6 1x
- Category: Condiment, Dressing, Dip
- Method: mix
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
- 1/4 cup tahini
- 1 tablespoon white miso (I like Miso Master)
- 1 tablespoon pure maple syrup
- juice of 1 lemon
- 1 tablespoon tamari (can sub with soy sauce or mineral salt to taste)
- pinch or two red pepper flakes, optional
- 1 – 4 tablespoons water, + more as needed
Instructions
In a small to medium size bowl, combine all ingredients adding the water in small increments until desired thickness/thinness. Taste for flavor and serve as desired. Use less water for dips and sauces and more water for salad dressings.
Typically this will serve 4 – 6 depending on how much extra is added.
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days.
Notes
Gluten-Free: Use tamari, coconut aminos or Namu Shoyu.
Soy-Free: Use a soy free miso such as chickpea, barley or rice miso.
Updated: Tahini Miso Dressing-Dip was originally published in February 2013. It has been retested and updated with new photos and helpful tips in March 2020.
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Definitely my favourite tahini miso dressing, very tasty and not too rich.
Wonderful. I added minced ginger. It’s delicious!! Thank you.
Great for warm buddah bowls! Love this one! Made a double batch and drizzled over warm brown rice, roasted acorn squash, curry roasted chickpeas, sauteed kale and purple cabbage, sliced avocado with hemp seeds and lime juice on top. FABULOUS! I might add garlic to mine as someone suggested as well. Delicious recipe!!
Perfect! Exactly what I dreamed of but could never figure out how to make!
Just made this delectable sauce to drizzle over a quinoa, edamame, veggies bowl. It’s so delicious! Thank you!
Made it. It is so good. I didnt add the red pepper flakes. Am wondering about using garlic .
Thanks for sharing, Lisa! Yes, a little minced garlic or garlic powder would be great in this recipe too!