Creamy, savory tahini miso dressing only needs five minutes and five ingredients to make. The only tools you need are a bowl and a fork.
What I love about tahini miso dressing is that it can be a dressing or a dip.
Pour it over basically any food you want. I like it on salads, over roasted vegetables, even stirred into soups to add a little creaminess and umami power.
As a dip, it is perfect alongside fresh veggies. The possibilities are basically endless.
Of course, the main ingredients are tahini and miso.
Tahini is a paste made from sesame seeds. It's similar in texture to natural peanut butter.
For the miso, you can use any variety of miso you like. In the photos, I'm using white miso, but you can use red miso, chickpea miso...whatever is available.
The recipe gets a bit of tang from seasoned rice vinegar. If you can't find seasoned rice vinegar, you can use regular rice vinegar. Lemon juice would work, as well, in a pinch.
Add a little bit of a kick to this sauce with ground ginger. Normally, I don't use much ground ginger. Fresh just has much better flavor, and it's easy enough to mince up some ginger when you need it. For this dressing, though, ground ginger is key.
The powdered spice dissolves in the liquid ingredients, yielding a smooth, creamy dressing. You can substitute fresh ginger, if a perfectly smooth texture isn't your thing. Just mince it up as finely as possible, and use ½ teaspoon instead of a full teaspoon.
Finally, you add water to thin the dressing to the consistency you like. The recipe calls for six tablespoons and yields a thick, dip-style dressing. If you want something more thin and pourable, add water by the tablespoon until you reach your desired consistency.
What I love about this dressing -- besides that it's versatile and delicious -- is that it's ridiculously easy to make. It mixes up in under five minutes. Just whisk everything together, and you're good to go!
What I will say is that you do need to get serious about whisking here. The longer and more vigorously you whisk, the creamier your results will be. So put in some elbow grease for the best results.
How to store and serve it
Store your dressing in an airtight, glass container. It will keep for five to six days in the refrigerator.
Here are some serving suggestions for you:
- with cut up, raw veggies as a dip
- spooned over roasted vegetables
- as a salad dressing
- to dress up a grain bowl
- as a marinade for tofu before you bake it
Ready to make some tahini miso dressing? Grab your four ingredients, get yourself a bowl and a fork, and whisk up a batch today, y'all! You won't regret it!
- In a small bowl, mix everything together until you have a smooth, uniform mixture. The finished dressing will be pretty thick, but if you want it a bit thinner, add 2 more tablespoons of water.
- For this dressing, ground ginger is key. The powdered spice dissolves in the liquid ingredients, yielding a smooth, creamy dressing. You can substitute ½ teaspoon of finely-minced fresh ginger, if a perfectly smooth texture isn’t your thing.
- Keeps for 5-6 days in the fridge.