This versatile Kimchi Sauce and Salad Dressing balances the bold flavors of kimchi with the creaminess of silken tofu and tahini. You'll love how easy it is to make and that it's lower in fat and calories than most salad dressing, while still packing major flavor! Only 5 ingredients and 5 minutes prep time.
Whether you toss this creamy kimchi dressing into a salad, drizzle it over roasted veggies, or using it as a dip, I think you'll love it as much as we do... assuming you're a fan of kimchi, of course!
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Why You'll Love It
- Easy to make: With just a blender and a handful of simple ingredients, this dressing comes together in minutes.
- Nutritious and light: Unlike traditional creamy dressings and sauces, this recipe is lower in fat and calories while still delivering rich, satisfying flavor. It's also dairy-free and vegan.
- Plant-based protein: Silken tofu and tahini provide a plant-based protein boost, making this dressing as nourishing as it is tasty.
- Bold and flavorful: The combination of kimchi, tahini, and citrus creates a tangy, spicy, and umami-packed sauce that livens up any dish.
Related: If you love kimchi be sure to try my Kimchi Hummus next.
Ingredients and Substitutions
You can find the amounts and full recipe at the bottom of the page. Here's a little info about the ingredients you'll need:
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- Kimchi: Look for kimchi in the coolers near the produce section of your grocery store or at your local Asian market. Kimchi comes in a variety of spice levels. Since we're blending it with silken tofu, I like to choose one that's spicy and bold. It gives the dressing/sauce a tangy and spicy depth while adding probiotics (great for your gut). If you're vegan, be sure to review the ingredients of the kimchi to make sure it doesn't contain fish sauce.
You can also use homemade vegan kimchi. - Silken Tofu: This is the creamy base of the dressing and keeps the dressing light and dairy-free. I usually prefer the silken tofu you find in the refrigerated section of the grocery store (should be near the kimchi), as opposed to the shelf-stable boxes. But either works here.
- Tahini: Or sub smooth almond butter. Rich and nutty, these add just enough fat to enhance the flavors of the sauce and balance the heat of the kimchi. If you're watching your fat intake, feel free to taste the sauce before adding this to the blender. Then you can decide whether to reduce or skip it.
- Acids: Lemon juice and rice vinegar brighten the flavors and complement the acidity of kimchi.
How to Make Kimchi Dressing
Are you ready for the best part – well, aside from the taste and healthy perks – this dressing couldn't be easier to make!
Simply combine all of the ingredients in a blender and blend until smooth. Taste and adjust the flavors as you like.
Ways to Use It
The versatility of this kimchi sauce will have you dreaming up ideas after your first taste! Serve it hot or cold.
- Rice: Drizzle it on a simple bowl of rice and beans.
- Salads and raw veggies: Use it as a dip for carrots, snap peas, cucumber, broccoli and more.
- Noodles: Cook a quick batch of soba or rice noodles and toss with a generous amount of sauce. Add your favorite veggies and garnish with green onion and sesame seeds.
- Tofu and Tempeh
- Roasted Vegetables: Think cauliflower, broccoli, and Brussels sprouts.
- Potatoes: Dip your french fries in it and spoon it over baked and roasted potatoes.
FAQs
Kimchi may contain fish, so be sure to check ingredient lists. However, many brands offer vegan varieties, such as Mama O's, Jongga, Cleveland Kitchen, Lucky Foods Seoul, and Wildbrine.
Kimchi may be gluten-free, but it depends on the ingredients used. So be sure to carefully check for gluten-containing ingredients like soy sauce.
Store kimchi dressing in the refrigerator for up to 4 days. If separation occurs, simply give it a quick stir. Freezing is not recommended due to the high water content of silken tofu.
Top Tips
- Taste as you go while blending the sauce. Remember it's easy to add more of something but not always easy to tone down flavors.
- Due to the nature of silken tofu, some water may separate during storage. Simply give the dressing a quick stir before serving.
More Quick & Easy Sauces
I hope you enjoy this creamy kimchi sauce as much as we do. If you try the recipe be sure to comment below and let us know!
Recipe
Kimchi Salad Dressing and Sauce
Equipment
Ingredients
- ¾ - 1 cup vegan kimchi, lightly packed - see Note 1
- 1 Tablespoon kimchi juice - the liquid from the jar
- 1 cup silken tofu - (8 oz.)
- 2 - 3 Tablespoons tahini - or smooth almond butter
- 1 Tablespoon lemon juice
- 1 teaspoon rice vinegar
- ¼ teaspoon fine sea salt
- black pepper, to taste
Instructions
- Starting with the lesser amounts of kimchi and tahini and excluding the salt, combine all of the ingredients in a blender. Blend until smooth.
- Taste and adjust the flavors as desired. Depending on how much kimchi is used, you may not need the salt.
- Serve now or transfer the sauce to an airtight jar or container and refrigerate until ready to use. Some water may separate during storage. Simply give it a quick stir. The sauce may be enjoyed cold or heated briefly on the stovetop for pairing with hot dishes.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Mary says
This is such an easy and delicious salad dressing! The silken tofu is a great way to make it creamy without using dairy. Thanks for another great recipe!
Amber Lavergne says
Was looking for a kimchi dressing for a Caesar salad. This was very good and clever to use tofu instead of dairy. Used 1 cup of the spiciest kimchi available for optimum flavor. Thank you.