Stars ( Reviews)
1 teaspoon white miso paste (use chickpea miso for a soy-free option) 3 tablespoon warm (not boiling water, divided) 1/4 cup tahini 1/4 teaspoon turmeric (optional) black pepper to taste (optional)
1. Dissolve miso in 1 tablespoon warm water until there are no clumps. 2. Add tahini, stirring until well combined, then add 1 tablespoon of room temp water at a time until you reach your desired consistency.* 3. Add turmeric and black pepper and stir until combined.
*To thicken, add less water. For a salad dressing, add a little more water.
Note: This sauce will thicken when kept in the fridge. Just add 1 teaspoon of water at a time if it needs thinning when you take it out.
Per Serving: Calories: 205; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 205mg; Potassium: 124mg; Carbohydrate: 4g; Fiber: 1g; Sugar: 0g; Protein: 5g
Nutrition Bonus: Iron: 9%
Did you know you can add Further Food Collagen to any dressing for an additional protein boost? Learn more here.
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