Description
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!
Ingredients
Scale
- 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.
- Prep Time: 5 min
- Category: Condiment, Dip, Dressing
- Method: mix
- Cuisine: Vegan