This vegan miso tahini dressing with orange is creamy and versatile. Perfect with so many foods, from salads, noodles, roast veggies, and more. It is made with a few simple ingredients and is bursting with umami flavor.
This website receives a commission/fee for each purchase bought through the affiliate links on this website.
What is Vegan Miso Tahini Dressing?
This is an easy vegan and gluten free dressing which is super creamy and flavorful made with tahini, miso paste, fresh orange juice, fresh lime juice, ginger, garlic and other simple ingredients.
It requires no added oil.
It’s great with so many foods, think of salads, fresh, steamed, boiled or roasted vegetables, noodles, and more.
💚 Why You'll Love this Recipe
- It is versatile and can be used in so many ways. Some suggestions are vegetables, salads, noodles, dressings, sauce, or dip. I list some of my favorite ways to enjoy it below.
- It is packed with umami flavor, it’s salty, and nutty, and has a hint of sweetness from the freshly squeezed orange juice.
- Ready in minutes, just peel, juice, and drop into your food processor.
- Dietary friendly* - vegan, gluten-free, corn free, and dairy free (always check the labels of the foods you use to ensure they comply with your specific diet)
✔️ Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Tahini: Adds a richness, creaminess and nuttiness to the dressing. It is made out of ground sesame seeds.
Tip: Be sure to stir the tahini jar before use, as there will usually be separation, this is normal.
There are plenty of other recipes that feature tahini within Plant Based Folk for you to use the remainder.
Miso paste: Provides a rich umami flavor. I have used an organic white miso paste, you can use other miso pastes but note that this will change the color and the flavor of this dressing, they aren't all the same and maybe saltier.
Miso contains soy as it is made from soy beans. It's salty, so be mindful of this, though there are salt-reduced varieties available.
You can find miso at your local Asian grocer, or supermarket or you can buy miso online here (affiliate link).
Fresh ginger: Adds a subtle spiciness and depth of flavor. Peel and roughly chop the ginger prior to adding it to the food processor.
If you can't get fresh ginger, substitute it with ground ginger. Start with half a teaspoon and work up the amount from there upon taste testing.
Fresh orange juice: This is the sweet component of this dressing. I love the use of orange juice as the sweetener as it is all-natural fiber and adds vitamin C.
Choose good quality oranges that feel hefty and will give plenty of juice when squeezed.
Fresh lime juice: In addition to the orange juice, fresh lime will add acidity and freshness. It is also sour which is perfect in this dressing.
Salt: Enhances the flavor of the dressing, remember though, miso paste is salty, so don’t add too much, I have found a ½ teaspoon to work perfectly.
Fresh garlic clove: Adds a pungent and savory flavor, feel free to add more or less of this ingredient.
You can use garlic powder, start with half a teaspoon and add more as needed upon taste testing.
White rice wine vinegar: Adds a subtle sweetness and acidity. Complementing the other ingredients.
Water: Helps to thin out the dressing. If you prefer a thicker dressing, leave out the water altogether.
You can always add water (a tablespoon at a time) after you have whipped up your dressing.
Tips: Adjust the ingredients to your taste preferences. If you like it tangier, add more lime juice. If you like it more savory, add more miso paste, etcetera.
Want to up the spiciness? Add more ginger and add either fresh or dry chili.
How to Make Vegan Miso Tahini Dressing
Step 1: In a food processor, add all the ingredients. Blend until smooth and creamy. About a minute is good.
Step 2: Adjust the dressing by doing a taste test. Add more salt, miso paste, or lime juice if needed. Store in a sealed container in the fridge for up to a week.
Tips: you can make this sauce in a Nutribullet or a blender too.
Otherwise, a good old-fashioned bowl-and-whisk technique will work.
Drizzle over a salad of mixed greens, cherry tomatoes, and sliced avocado. Or use it as the dressing for this carrot cucumber salad.
Use as a dip for raw vegetables, such as carrots, cucumbers, celery, broccoli florets and bell peppers.
Toss with cooked noodles, such as soba noodles, rice noodles or udon noodles.
Use it with a Buddha bowl or nourish bowl or a rice bowl. Basically, bowls that are filled with an array of foods (starches and fiber foods, fresh, cooked or pickled)
Drip it over roasted vegetables, such as cauliflower or broccoli. Or with my popular air fried corn ribs.
One of my personal favorite is to enjoy it with glass noodles, similar to this glass noodle salad recipe, just replace the dressing.
Another favourite is with rice paper rolls or summer rolls. The freshness of the vegetables and this sauce is so good.
Try it with a vegan brown rice and chickpea salad, again by switch the dressing.
Spread in sandwiches or wraps.
How do you like enjoying this sauce? Leave a comment below.
Yes, you can use any type of miso paste you prefer. Just keep in mind that different types of miso paste have different levels of saltiness and flavor. It may also change the color of your final sauce.
Check out my authentic shawarma sauce which is also a tahini dressing.
Want more creamy dressings? Try my vegan pesto sauce with avocado and no oil.
Otherwise, here's a list of vegan salad dressing recipes to bookmark.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Vegan Miso Tahini Dressing With Orange
- In a food processor, add all the ingredients. Blend until smooth and creamy. About a minute is good.½ cup Tahini, 2 tablespoons Miso paste, ½ cup Orange juice, ¼ cup Lime juice, 1 inch Ginger, 1 tablespoon Rice wine vinegar, 1 clove Garlic, ¼ cup Water, ½ teaspoon Salt
- Adjust the dressing (if needed to suit your liking) by doing a taste test. Store in a sealed container in the fridge for up to a week.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.