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A glass bowl filled with a yellowish-brown, chunky vinaigrette dressing, containing chopped herbs, onions, and spices, sits on a wooden surface.

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 tablespoons
Course: Dressing/Condiment
Cuisine: Californian, Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon plus 1 teaspoon red miso paste
  • 1 teaspoon lemon zest finely grated
  • 2 lemons juiced
  • 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.

Notes

Storage: Keeps well in a sealed jar in the fridge for up to 5 days; the garlic and onion mellow out and the flavors meld the longer it sits, so it's genuinely better the next day. Give it a good stir or shake before using since the oil will separate as it sits.

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