Creamy Miso Vinaigrette
Homemade salad dressings are always, always better than store bought. Always. This Creamy Miso Vinaigrette is quick and easy, both sweet and savory, and it’s one you’ll make over and over again.
There are few things that I refuse to buy in the grocery store and instead make in my kitchen. A few of them- brownies, whipped cream, taco seasoning, and salad dressings. I know, I know. But all of these really are best homemade and they’re also all incredibly easy to make.
This creamy vinaigrette isn’t my own creation. Rather it comes from a friend, Letty, who writes a vegetarian and healthy baking blog, Letty’s Kitchen. She shared a recipe for this Mellow Miso Salad Dressing years ago and it quickly became one of my favorites and a dressing that I make on repeat. I’ve switched it up to suit my own taste- I like it less sweet and more tangy- but the idea is hers none the less. I’m always asked for the recipe when I serve it to friends and clients!
WHAT IS WHITE MISO?
White miso is thick paste made from soy beans that have been fermented with white rice. The paste is slightly sweet, not overly salty, and it’s an umami bomb. It’s perfect for adding flavor to soups, light sauces, and salad dressings and vinaigrettes. A container of miso will last in the fridge for months and you can find it at most conventional grocery stores. I buy this organic brand at Whole Foods.
MAKING SALAD DRESSING IN THE BLENDER
Making vinaigrettes and salad dressings in the blender is perfect if you want a creamy, more blended up vinaigrette. It’s my preferred method. I’m lazy, what can I say? 🙂 You literally put all the ingredients into a high powered blender and blend until smooth. That’s it. This dressing couldn’t be easier. Or any more delicious!
photos by Deborah DeKoff/ recipe by Mountain Mama Cooks by way of Letty’s Kitchen
OTHER FAVORITE SALAD DRESSING RECIPES
Lemon Parmesan Vinaigrette
My Favorite Vinaigrette
Easy Balsamic Vinaigrette
Creamy Miso Vinaigrette
My favorite umami dressing that is slightly sweet and perfectly creamy!
- 3/4 cup avocado (or other flavorless) oil
- 1/2 cup white miso
- 1/2 cup water
- 1/4 cup rice wine vinegar
- 1 tablespoon maple syrup
- 2 green onions, just the white parts, coarsely chopped
- 1/4–1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Put all the ingredients into a high powered blender and blend until smooth.
- Serve over your favorite greens.
This dressing is adapted from Creamy Mellow Miso Dressing from Letty’s Kitchen.
Wow! I’m making your interpretation next!
Hello, I made this dressing and it came out great, but separated terribly a few days later, is there a way to prevent that?
Just give it a good shake before serving!
This recipe is amazing. I have had to stop myself from drinking it straight it is that good.
I love it too!
I am still in the middle of preparing dinner and had to stop and tell you that this dressing is phenomenal, exactly what I was looking for, I could literally eat it by the spoonful (but I’m trying not to). Thank you!
Thank you! I love it too. I have a private chef client that I make it for on a weekly basis!
What is its shelf life please Elliot
It will last in the fridge up to 10 days.