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!
- 1/2 cup Rhapsody Sweet White Miso
- 1/4 cups Tahini
- 1/4 cups Water
- 1 Tbsp Lemon (optional)
Combine all ingredients in a blender or mason jar and blend or shake the jar well. After it sets for a while it can get pretty thick. Just add a tablespoon of water at a time to get the consistency you desire. Great for on green salads, pasta salads, baked on squash (winter or summer squashes), used as a dip for raw veggies, used as a spread on sandwiches (especially with sauerkraut!) and whatever else you like with tahini!