Miso Tahini Maple Dressing (for Buddha Bowls + More!)
Incredibly simple to make, this quick & creamy miso tahini dressing uses white miso paste, tahini, lemon juice, coconut aminos and maple syrup for an easy vegan dressing perfect for buddha bowls, salads, and more!
Equipment
Ingredients
- 1/3 cup tahini
- 1 tbsp white miso paste
- 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
Instructions
- 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.
Notes
- 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
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
