Red Miso Maple Vinaigrette

Mar 14, 2014

Who doesn’t like dressing? It brings pizazz to whatever you’re eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy sauce. If you don’t have a blender, make them in a jar or container with a lid that seals well and first mix with chopsticks, fork or whisk and then give it a good shake. Give them another good shake before using if the ingredients have separated to remix the ingredients.

When I make dressings I like to make them in a wide mouth mason jar and use my immersion blender. The jar has some measurements on it so I can estimate and don’t have to fool around with measuring cups and the mouth is wide enough I can just stick the blender in for a minute and then be done! Easy is my preferred method.

I love using miso in dressings because it gives the dressing a creamy texture without adding a nut butter or other thickener. It also adds more depth in flavor than using salt or even soy sauce in a dressing. And lastly, it makes the dressing more salty tasting without actually being really salty!


Place all ingredients in blender or jar and mix well. This is one of my favorite dressings. Simple to make, simple ingredients and a touch of maple sweetness. I use this dressing for just about everything. When using it on noodles or rice I usually add a little extra miso as the rice and noodles absorb a little more. This dressing is excellent for baked tempeh. Place a thin layer of dressing in a baking dish, layer with thin slices of tempeh, cover with a layer of dressing, let sit for a few hours or overnight and then bake at 350 degrees until browned. Delicious!


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