Incredibly simple to make, this healthy miso tahini dressing uses white miso paste, tahini, lemon juice, coconut aminos and maple syrup for an easy dressing that will liven up any dish!

Includes simple swaps to easily make this vegan and soy-free!

spoon full of miso tahini dressing with a glass mason jar on white background board

about this miso tahini dressing recipe

If you’ve never tried miso tahini dressing before, consider this your next must-try recipe!

Miso dressings have the perfect combination of salty, sweet, and savory flavor.

Making them just the thing to add to salads, Buddha bowls, lettuce wraps, chicken & salmon dishes, roasted vegetables and more.

Since we’re using pantry staples like premade miso paste & premade tahini, this healthy dressing comes together super quickly.

It’s worth making your own healthy salad dressings at home because you can adjust the flavors to your own taste.

I also love that you can control the quality of ingredients – including the oil, and amount & type of added sugar!

process & tips

The beauty of this vegan friendly miso tahini dressing is that it comes together easily in a mason jar. 

Shaking the ingredients together in a jar helps bring the dressing together, and cuts down on clean up, plus it can be stored in the same jar reducing dishes even further.

Skipping the need for a blender or food processor makes this recipe easier, faster, and involves much less clean up then many other dressing recipes out there.

Once you’ve added all your ingredients to the jar, just shake everything up and you’ll be good to go!

glass mason jar with salad dressing and a bowl of greens on white background board

how to make a miso tahini dressing Buddha bowl

To build your bowl, start with a base of leafy greens and roasted vegetables (like sweet potatoes, broccoli or cauliflower).

Then add your favorite cooked grain – like quinoa, brown rice or even soba noodles.

Next layer in raw veggies like thinly sliced red cabbage, chopped bell peppers, sliced green onions and sesame seeds (or crushed peanuts for crunch).

You can also add your favorite protein – grilled chicken, salmon or tofu would all pair nicely with this dressing.

Once you’ve added all your favorite ingredients to the bowl, you can drizzle the dressing on top and dig in!

what goes well with white miso tahini dressing

Sheet Pan Chicken, Kale & Sweet Potatoes

Sheet Pan Ginger-Orange Salmon Bowls

Roasted Citrus Salmon Soba Noodle Bowls

Veggie Noodle Bowls with 5-Ingredient Peanut Sauce

Veggie Quinoa Power Bowls

Drizzle over top chicken or fish (this would make a delicious sauce for miso-tahini salmon).

This also works great with light chicken salads or cold lettuce wraps.

Use as a dip for fresh cut vegetables, like red peppers, carrot, broccoli & celery sticks.

White miso tahini dressing pairs well with any greens and is especially good with ingredients like sliced red cabbage, red bell peppers, bean sprouts, sesame seeds and green onions.

Many of your favorite salad dressings can double as delicious sauces for chicken dishes. Try this as a miso sauce over chicken and roasted veggies to add a delicious twist!

small white pinch bowls with tahini and miso paste and coconut aminos on a white background with striped blue napkin

ingredients & modifications

Tahini: Tahini is a neutral tasting, nut-free, sesame seed paste that you may recognize from your favorite hummus recipes. It helps add healthy fats and creaminess to this dressing. 

Since it’s a primary ingredient, any substitution will significantly change the flavor profile of this recipe, however, if you don’t have it or don’t want to use it you can replace tahini with any unsweetened nut or seed butter of choice.

Coconut aminos: I often use soy-free coconut aminos in place of traditional soy sauce. Gluten-free tamari can also be used in place of coconut aminos. 

White miso paste: I used white miso paste for this recipe because it has a nice light flavor that pairs well with many dishes. Darker miso pastes are typically fermented for longer and have a saltier, more assertive flavor. Be sure to use chickpea miso for a soy-free option.

Garlic clove: I like the taste of the minced garlic in this recipe. For a subtler flavor you can lightly crush the garlic clove and remove it after shaking the dressing together. You can also use a pinch of garlic powder in its place. 

Lemon juice: Use fresh squeezed lemon juice for the best flavor. You can also use lime juice in its place.

Maple syrup: The sweetness of the maple syrup balances the other flavors in this recipe. Honey makes a great swap for maple syrup, however, if using honey this recipe will no longer be vegan.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store. It has a subtler flavor. Use less iodized salt if that’s what you have on hand.

how to store & freeze leftover dressing

Store covered, tightly sealed and refrigerated for up to 5 days.

The miso tahini dressing may not be as pourable and the ingredients may separate when refrigerated.

This is because the ingredients can solidify at cooler temperatures.

When you’re ready to use your dressing, simply remove from the refrigerator and allow to come to room temperature.

Then shake well to recombine.

clear glass mason jar with dressing surrounded by leafy greens on white background

more healthy dressing recipes

Lemon Dijon Dressing

Apple Cider Vinaigrette

Easy Balsamic Vinaigrette

Chipotle Honey Vinaigrette

3-Ingredient Pesto Vinaigrette Recipe

Pomegranate Vinaigrette

Creamy Balsamic Dressing

this recipe is…

I hope you’ll make this easy, lemon Miso Tahini Dressing recipe soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

spoon full of miso tahini dressing with a glass mason jar on white background board
5 stars (1 rating)

Miso Tahini Dressing

Incredibly simple to make, this healthy miso tahini dressing uses white miso paste, tahini, lemon juice, coconut aminos and maple syrup (or honey) for an easy dressing that will liven up any dish. Includes simple swaps to for a soy-free option, too!


  • 1/3 cup tahini , (sesame seed paste)
  • 1 tbsp white miso paste, (or chickpea miso for soy free)
  • 1 garlic clove, minced or finely grated
  • 1 tbsp coconut aminos
  • 2 tbsp fresh squeezed lemon juice
  • 2 tsp maple syrup
  • 7 tbsp water
  • 1/4 tsp kosher salt , (optional)



  • To a 8-oz mason jar, add the tahini, white miso paste, garlic, coconut aminos, lemon juice, maple syrup, and 3 tablespoons water.
  • Use a fork or small whisk, stir to combine. Continue adding water, whisking in between each addition, until desired consistency is reached.
  • Add the lid, and shake vigorously until the dressing has emulsified and there are no clumps. Taste and add additional salt.
  • Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.


This recipe makes about one cup of dressing, or 16 servings if you use a serving size of 1 tablespoon.
This dressing can easily be doubled or tripled for more servings.
Gluten-free tamari can be used in place of coconut aminos.
Use chickpea miso for a soy-free option.
Nutrition information calculated with white miso paste.
For more ingredients & substitutions, see blog post above

Nutrition Information:

Calories: 36kcal, Carbohydrates: 2g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 99mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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