This creamy tahini-miso sauce is a classic at home and a frequent request from our taste testers (ie. hus-bands). It’s a versatile base sauce that can be used in many ways: tossed in a salad, drizzled on steamed kale or roasted vegetables, served as a dipping sauce with crudités or added to a veg-packed lunch wrap to give it some oomph. Not only that, but it can be varied to infinity! We offer some of our favorites in the notes section and would love to hear how you make it your own.
Author: Beth Williams and Meg Raines
1 1/2tablespoonsmiso paste(yellow preferred, but red or white is fine, use chickpea miso for soy/gluten-free option)
Place the tahini, miso, lemon juice and any variation ingredients using (see var-iations below in notes) in a small bowl and whisk until smooth.
Add one tablespoon of warm water and whisk again. Repeat, adding one ta-blespoon of water at a time until the desired consistency is reached. Note: add less to keep a thick rich sauce that can be used for dips or add more water to obtain a creamy and quite fluid dressing.
Used the creamy tahini-miso sauce as desired.
Garlic and harissa: add 1 clove garlic made into a paste using the side of a chef’s knife + 1 teaspoon of harissa paste
Orange twist: use orange juice instead of lemon juice
Sweeter sauce: add 1 teaspoon of maple syrup or agave nectar
Roasted red pepper: add 1/2 a roasted red pepper, pureed