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!
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.