Sometimes when I’m testing a recipe I want it to be one thing and it turns out to be another. Almost like it has a mind of its own.
Such was the case with this dressing, which was originally supposed to be cashew butter hummus. Sounds good (and weird), right? Well, it turned out to be more weird than good, and then after a series of adjustments it somehow morphed into this seriously delicious miso tahini dressing — and I’m not mad about it.
QUICK GINGER GARLIC MISO TAHINI DRESSING
- 1/3 cup Tahini
- 1 freshly peeled grated ginger
- 2 cloves finely minced garlic
- 1 tsp yellow or white miso paste
- 1 tbsp coconut aminos
- 1 rice vinegar
- 1 tsp toasted or untoasted sesame oil
- 2 tsp maple syrup
- 2-3 water
- To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
- Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.
- Store leftovers in the refrigerator up to 5-7 days. Freezer friendly up to 1 month, though best when fresh.