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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
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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