This creamy lemon miso dressing comes together in 5 minutes, has just 6 simple ingredients, and adds a tangy, flavorful punch to roasted vegetables, salads, slaws, bowls, and more!
One of my best pieces of advice when it comes to cooking, is to always have a homemade sauce or dressing in the fridge. I like to think of them as meal savers when a dish needs a little something extra.
I first made this dressing for my Asian brussels sprouts recipe, but it's still one of my go-to sauces for its bright, tangy flavor and creamy texture.
- Extra virgin olive oil - the dressing base.
- Lemon juice and zest - the zest gives it that full-on lemon flavor and the juice adds tanginess.
- Rice vinegar - a subtle acid that helps balance out the acidity of the lemon.
- Mellow white miso - a slightly salty condiment with an umami flavor. Some brands use glutinous grains such as wheat and barley during the fermentation process, so make sure to check the label first if you're gluten-free.
- Cashew butter - helps to emulsify the dressing and make it super creamy.
- Organic cane sugar - a little sweetness to balance out the tartness and helps keep the color a lovely yellow hue.
- Kosher salt - to taste.
How to Make Lemon Miso Dressing
You don't need any fancy equipment to make this dressing. You can always use a blender if you want to get it extra creamy, but for ease and minimal dishes, a whisk and a bowl (or a liquid measuring cup with a pour spout) work great.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this lemon miso dressing using what you already have? Here are some ideas…
- Make it soy-free - use chickpea miso for a similar flavor.
- No rice vinegar? - use champagne or white wine vinegar.
- No cashew butter? - tahini can also be used and is a great nut-free option.
- No organic cane sugar? - you can use also raw honey but I'd avoid using a darker sweetener as it will affect the color of the sauce.
How to Use This Dressing
This dressing has many uses. Whether you want to use it on salads such as zucchini corn salad, apple cabbage salad, butter lettuce salad, massaged kale salad, or shaved Brussel sprout salad.
You could also use it as a dipping sauce for ebi tempura, crispy smashed potatoes, or roasted fingerling potatoes. Drizzle it over fish, tacos, dragon bowls, or Asian brussels sprouts. You really can't go wrong.
More Homemade Dressings
Creamy Lemon Miso Dressing
- 4 tablespoons extra virgin olive oil
- zest of 1 lemon
- 4 tablespoons lemon juice
- 2 tablespoons mellow white miso or chickpea miso for soy-free
- 1 tablespoon rice vinegar
- 1 tablespoon cashew butter
- 1 tablespoon organic cane sugar
- kosher salt to taste
- Add all the ingredients to a bowl and whisk until smooth. Alternatively, you can add everything to a blender and blend until smooth. Adjust the salt, to taste.
- Store in an airtight jar in the fridge for up to 1 week. Makes ¾ cup of dressing.
Kathryn D says
Fantastic recipe! I modified it with ingredients I have on hand. I used ACV, honey and raw cashews instead of similar ingredients listed. Blended in my bullet blender. Easy Peasy! Fantastic on my Buddha bowl! It’ll be a staple dressing for me all summer.
Lindsey Jenkins says
Thanks for your lovely review, Kathyrn! Love the modifications you chose!