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. It uses minimal ingredients and is super easy to make. It’s creamy, delicious, and perfectly healthy!
What makes this tahini miso dressing healthy?
- Tahini: Made of protein-rich sesame seeds, tahini is also a great source of calcium. One cup contains 351 mg of calcium, which is slightly more than one 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 as a dip, sauce, or dressing for raw, steamed, and roasted vegetables. 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 a 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 as a dip, sauce, or dressing for raw, steamed, and roasted vegetables. 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.
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Ridiculously good! Will be making many times. Thanks so much!
thanks so much!!! {its a staple in our house
Hi!
I am very interested in your receipe. But I am german and I cannot find a translation for “tamari”. Can you please describe what it is? Or do you mean the paste made of tamarind?
Thank you very much!
Best regards,
Johanna
Tamari is pretty much the same thing as soy sauce.
Almost, the difference between the two is that tamari is slightly darker, richer in flavor, less salty and contains less wheat, making it a good gluten free alternative to soy sauce. Hope that helps! :)
Can you substitute a darker miso? We have a container in the fridge but is a dark gold color.
For sure you can use your darker miso. It may change the color a bit but will work perfectly.
Where can I buy white miso?
Sorry I missed your question. You can find miso in your local Asian stores and some health concsious stores in the refrigerated section. Or you can purchase online.
I bought miso for the first time, and was seeking to make dip to eat wth carrot sticks. I whipped this up in a few minutes, and it tastes good. I can see myself using variations of your recipe for future dressing/dipping endeavours. Thanks for posting!
Yummy! Enjoying as a dip with carrot and celery.
I made this with chickpea miso and am currently devouring it over a 'leftovers from the market lunch' of roasted acorn squash, kale/arugula/spinach. It's delicious!! I love your site and the way your recipes are simple, flavorful and let the whole foods shine.
Sounds so good! Thank you and I hope your continuing to enjoy the recipes. Cheers :)
I adore miso and tahini together–thanks for the recipe! One thing, though:
"This is raw, gluten free, dairy free and soy free."
Are you using a chick pea miso or something? Even the white miso in the link is made with soy beans. It's not a concern for me–I'm okay with so–but for someone with an allergy. Does its fermented status mean it's not really considered soy?
NC
Good catch! Thank you for pointing that out to me. I must've had a previous recipe on my mind when putting that in. It definitely has soy and I have removed that portion. :)
OH YEAH! Totally making. Thank you! I love that it's oil and salt free!
This looks so yummy. I don't have any miso in the house, what do you suggest as a substitution?
There really is no substitute for miso, it has a flavor all it's own. You could add a clove of garlic, minced, or some garlic powder to add an extra layer of flavor to this. That would create a simple tahini dressing that will still be great!
Thanks — I decided you are right and so I will wait to try the recipe after I have purchased the miso.
You will be glad to have purchased miso. In case you didn't know, it will stay in the fridge for up to a year maybe a few months more. I have a few recipe using the mellow white miso and more coming. It has a really nice flavor and is not quite as salty as other miso's. If you follow my blog you will be sure to make good use of it through the year. :)
I used vegetable broth instead of miso and it tastes amazing!