This vinegar-free dressing is surely good on a salad, and really good on a baked potato or in mashed potatoes.
- 2 cloves garlic crushed
- 3 tablespoons tahini
- 2 tablespoons white miso
- 1/2 cup plain unsweetened almondmilk
- 2 tablespoons lemon juice
- 1 teaspoon toasted sesame oil
In a blender, combine garlic, tahini, miso, almondmilk, lemon juice, and sesame oil, and blend until smooth. Store in a tightly covered glass jar in the refrigerator.
Per serving: 2 tablespoons, 50 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 130mg sodium, 4g carbohydrates (0g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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