This Miso Lemon Tahini Dressing Recipe is an easy, creamy dressing that is big on taste and is SO easy to make! Garlicky, sweet, tangy and so addicting!
Honestly, did not even think about posting this tahini salad dressing recipe.
Which is weird because, liiiike, I eat it almost E’RYDAY. For real, I basically just alternate between this one and the homemade strawberry vinaigrette.
It’s like I’m too busy making crazy things like paleo chocolate muffins with tahini that I forget to share really simple, REALLY versatile kind of recipes. And the kind of recipes that I always have in my fridge.
And this garlic tahini sauce is THAT. As soon as I run even the teeny, tiniest bit low on it, BAM I blend up another batch.
It is that good my friends. It’s good on a chicken cobb salad for lunch, drizzled on tahini maple roasted sweet potatoes for dinner and I’ve even drizzled it on strawberries for dessert. Which was sort of weird but also strangely addicting?
I know. I’m a freak.
The secret is in the sauce. No, but literally. The secret IN the sauce is white miso paste. I told you in the miso glazed salmon that I was having a moment with miso and ya’ll know that I’m always having a moment with tahini, so putting the two together? IT MADE SENSE.
I can’t lie though. The idea was first sparked in my brain when I made this maple-miso dressing. But then I decided to change almost all the ingredients when I had the idea to make it a little more savory and add A LOT of roasted garlic.
Yes, my internet friends, this miso lemon tahini dressing recipe DOES call for a WHOLE head of roasted garlic. Mostly because a. I really like garlic but also partly because b. I am trying to ward off the vampires.
Not actually. But maybe.
If you are not garlic obsessed, you can totally use as many cloves as you want – just add a few as you blend to taste! Do not be surprised if you end up using the whole head though because it just adds so much flavor to this ultra-creamy and super luscious, savory and UMAMI packed vegan tahini dressing.
Where can you find tahini?
Because tahini is super popular right now, I have no problem finding mine in the “international aisle” at any grocery store. The only place I’ve yet to find it is at Walmart, which is sort of weird.
How to make tahini dressing
Just like the whole30 balsamic vinaigrette that I shared awhile back, This is honestly the easiest salad dressing you will ever make!
- Rub oil into your head of garlic and roast for 40-60 minutes at 400 degrees until soft and tender.
- Add the garlic cloves into a high-powered blender
- Add ALL the other ingredients and blend on HIGH
- Stop and scrape down the sides and blend again until smooth and creamy!
DONE! So darn easy.
How to store Tahini dressing
I store my dressing in an air-tight mason jar in my refrigerator. I’ve had it stay good for 2-3 weeks if you store it properly!
Spoiler alert: you won’t need to store it that long because it’s gonna be gone just as fast as you make it.
Miso Lemon Tahini Dressing Recipe
- 1 head garlic
- 2 tablespoons olive oil + 1 teaspoon, divided
- 1/4 cup white miso paste (gluten-free if needed)
- 1/4 cup white wine vinegar
- 7 tablespoons warm water
- 2 tablespoons honey (agave for vegan)
- 2 tablespoons tahini paste
- 2 tablespoons fresh lemon juice
- 1 teaspoon prepared yellow mustard
Preheat your oven to 400°F.
Cut the top of the head of garlic off to expose all the cloves. Rub the 1 tsp of oil into the garlic.
Place two pieces of tinfoil on top of each other (shiny side in) and place the garlic inside. Wrap tightly to make a little packet and bake until soft and tender and easily pierced with a fork, about 40-50 minutes.
Once roasted, squeeze all the cloves of garlic into a high-powered blender (or do just a few at a time if you don’t want as much garlic) and then add all the remaining ingredients.
Blend on high speed for about 30 seconds until smooth and creamy.
Transfer to an air-tight container and refrigerate for at least 2 hours to develop flavors.
Pour on EVERYTHING!