Vegan Miso Dressing

This vegan miso dressing takes its inspiration from traditional Italian bagna cauda, swapping out anchovies for red miso to bring depth and umami. It's packed with fresh lemon, garlic, herbs, and olive oil for a bold, craveable finish.

Why You'll Love Vegan Miso Dressing

LInspired by Jeremy Fox's take on bagna cauda, this vegan miso dressing is packed with punchy umami, brightness from lemon, and depth from red miso. It's one of those recipes that somehow works on everything-roasted veg, salads, even grain bowls.

Tips and Tricks

• Use a microplane to zest the lemon for maximum aroma and minimal bitterness.
• If your miso is very thick, whisk it with lemon juice first to help loosen before adding oil.
• Let it sit 10-15 minutes before serving to let flavors marry.

Variations

This dressing's adaptability is what makes it such a staple-you can riff on it in endless ways.

• Swap red miso for white or yellow miso for a slightly milder taste.
• Add a splash of rice vinegar or tamari for extra brightness or depth.
• Whisk in 1-2 tablespoon tahini or almond butter for a creamy, nutty version.

Substitutions

Don't worry if you're missing something-this dressing is super forgiving.

• No red miso? Use white miso and reduce lemon slightly to balance sweetness.
• Swap fresh parsley for chives, scallion greens, or cilantro.
• Out of fresh garlic? Use a small pinch of garlic powder in a pinch.

Best served with

• Roasted broccolini or Brussels sprouts
• Grain bowls with farro or quinoa
• Hearty kale or cabbage salads
• As a drizzle on charred tofu or tempeh

How to Store Leftovers

• Store in an airtight jar in the fridge for up to 5 days. Shake well before using, as the oil may separate.
• If using on salad, consider adding a little more olive oil or lemon juice to loosen as needed.

Common Questions

Vegan Miso Dressing

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This vegan miso dressing takes its inspiration from traditional Italian bagna cauda, swapping out anchovies for red miso to bring depth and umami. It's packed with fresh lemon, garlic, herbs, and olive oil for a bold, craveable finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Dressing/Condiment

Cuisine: Californian, Japanese-inspired

Calories: 968

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 tablespoon plus 1 teaspoon red miso paste
• 1 teaspoon lemon zest finely grated
• Juice of 2 lemons
• ½ cup extra-virgin olive oil
• 2 cloves garlic minced
• 1 small onion finely diced
• 2 tablespoon parsley chopped
• Kosher salt to taste

Equipment

• Small mixing bowl
• Cutting board
• Chefs knife
• Microplane or fine zester
• Whisk

Method

 

1. In a small bowl, whisk together the red miso paste, lemon zest, and lemon juice until smooth.
2. Slowly drizzle in the olive oil while whisking to emulsify.
3. Stir in the garlic, onion, and parsley.
4. Taste and season with kosher salt as needed.
5. Use immediately or store in a sealed jar in the fridge for up to 5 days.

Nutrition

Calories: 968kcalCarbohydrates: 3gProtein: 1gFat: 108gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 79gSodium: 8mgPotassium: 76mgFiber: 1gSugar: 0.3gVitamin A: 676IUVitamin C: 15mgCalcium: 24mgIron: 1mg

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