Creamy Lemon Miso Dressing
This creamy lemon miso dressing comes together in 5 minutes, has 6 simple ingredients, and adds a tangy, flavorful punch to roasted vegetables, salads, slaws, bowls, and more! All substitutions can be found in the notes section.
Ingredients
- 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
Instructions
- 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.
Notes
Make It Your Way: Substitutions & Variations
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 also use raw honey but I'd avoid using a darker sweetener as it will affect the color of the sauce.