Miso Tahini Sauce

by Feb 3, 2016


Think peanut sauce without the peanuts, and way more probiotics.  Use it on cabbage slaw and serve with chicken satay, sushi, or potstickers for a simple meal.  Toss a couple spoonfuls with freshly cooked buckwheat soba – good hot or chilled for lunch.  Thin it with water and drizzle over rice bowls loaded with veggies.  Of course you can also make a great pot of miso soup.  Look for it in the refrigerated section of your grocery.


Miso Tahini Sauce

Yield: 1 1/2 cups


  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup white miso
  • 1/4 cup seed or nut butter (I like sunflower or almond butter)
  • 1/4 cup extra virgin olive oil
  • juice from 1/2 lemon (about 2 Tablespoons juice)
  • 1 Tablespoon grated fresh ginger


  1. Blend all ingredients until smooth. Add additional water by the tablespoon if it is too thick. Store in a covered glass jar in the refrigerator.

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