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–+ servings
Tami Kramer Nutmeg Notebook

Creamy Ginger Miso Dressing

5 from 1 vote
This dressing is creamy from the silken tofu, tangy from the rice vinegar, salty and savory from miso and coconut aminos, with a fresh zing from ginger. The maple syrup adds the perfect touch of natural sweetness to balance all the bold flavors
Print Recipe
Servings: 6
Course: Dip, Salad Dressing
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • ⅔ cup silken tofu
  • 2 cloves garlic
  • 3 tablespoons miso, reduced sodium yellow or white works best
  • ¼ cup rice vinegar
  • ¼ cup maple syrup
  • 2 tablespoons coconut aminos
  • 2 tablespoons grated fresh ginger or frozen ginger

Method
 

  1. Place all ingredients in a blender container.
  2. Blend until smooth and creamy.
  3. Taste and adjust seasonings as desired.
  4. Store in a jar in the refrigerator for up to 5 days.

Notes

Serving Suggestions:
    • Drizzle over chopped salads or Buddha bowls.
    • Use as a dip for fresh veggies or baked tofu.
    • Toss with soba noodles and steamed veggies for a quick meal.
    • Spread inside wraps or collard green rolls for a burst of flavor.
    • Serve drizzed overroasted sweet potatoes or Brussels sprouts.
    • Use as a dipping sauce for fresh spring rolls. 

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