Plant-Based Whole30 Miso Sauce
This Plant-Based Whole30 Miso Sauce is a great all-purpose topping for salads, bowls, wraps, silken tofu, or as a dipping sauce for veggies. This recipe makes 1/3 cup of sauce.
Ingredients
- 2 tbsp toasted sesame seeds
- 1 tbsp white or yellow miso
- 2 tbsp soy milk
- 1 tsp rice vinegar
- 1/2 tsp lemon juice (or more rice vinegar)
- 1/8 tsp grated garlic (1 small clove)
- 1 tsp sesame oil
Instructions
- GRIND toasted sesame seeds with a mortar and pestle.
- ADD ground sesame seeds to a jar or bowl and mix in miso, soy milk, rice vinegar, grated garlic, and sesame oil. Add more soy milk if needed to thin the sauce.
- STORE sauce in the fridge for up to 3-5 days, depending on the freshness of the soy milk. For longer storage (up to 2 weeks), make the sauce without soy milk, then add soy milk just before serving.