top down view of tahini miso dressing-dip in a bowl with items surrounding.

5 from 8 reviews

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!


  • 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
  • 14 tablespoons water, + more as needed


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.


Gluten-Free: Use tamari, coconut aminos or Namu Shoyu.

Soy-Free: Use a soy free miso such as chickpea, barley or rice miso.