This miso sauce packs major flavor and also makes an amazing dressing, dip, AND marinade! Ready in minutes, it's the kind of savory and garlicky sauce that keeps you coming back for more! Keep a jar in the fridge and drizzle it on salads, roasted vegetables, tofu, grains, and so much more. Vegan and easily made gluten-free. Makes ¾ cup (6 fl. oz); serving size = 3 Tbsp.
3tablespoonswhite miso - any mellow or "sweet" variety; see Notes.
2tablespoonsplain rice vinegar
2tablespoonsunsalted almond butter - or tahini
4teaspoonsmaple syrup
1thumb-size piece ofginger root, peeled - about 1 tsp grated
1large clovegarlic, peeled
2 to 3tablespoons water
1 to 2teaspoonssoy sauce - sub tamari for GF
black pepper, to taste
2teaspoonstoasted sesame oil, optional
Instructions
In a small bowl combine the miso, almond butter, rice vinegar, and maple syrup. Stir with a fork until the miso and nut butter are dissolved.
Grate the ginger and garlic with a microplane zester and add to the bowl along with freshly cracked black pepper. Stir to combine. Whisk in 1 tablespoon water and taste for seasoning.
If desired, add the soy sauce and toasted sesame oil, and taste again. For a thinner, pourable sauce and dressing, add another 1 to 2 tablespoons water. Store in a covered jar or container in the refrigerator until ready to use. The flavor improves as it sits.
Notes
Miso - since different types of miso vary in their saltiness, you might need to adjust the amount if you try a different type, such as chickpea miso. In addition to white miso we also tried the sauce with Miso Masters Traditional Red Miso. The sauce had a much more robust and salty flavor, which was good but not quite as irresistible as with white miso.Store miso sauce in the refrigerator and use within one week.