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Easy Sesame Miso Dressing (Vegan)

  • Author: Heartful Table
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: About 1 cup


A quick and easy dressing to make and store in the fridge for when you want to make simple ingredients taste amazing! Perfect for salads, grilled veggies, pan-fried tofu, noodle, Buddha or rice bowls.


  • ¼ cup / 68g white miso paste*
  • 2 tablespoons rice wine vinegar* (unseasoned)
  • ⅓ cup / 75ml toasted sesame oil*
  • 3 tablespoons maple syrup
  • 2 tablespoons toasted sesame seeds
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon ground ginger


Add all the ingredients to a small mixing bowl and whisk until fully combined. Alternatively, you can use a small food processor or blender and process until smooth. If you use this method, stir in the sesame seeds at the end. 


Miso: We used the white shiro miso variety. You can also use awase miso which is a mix of red and white. 

Vinegar: Apple cider vinegar can be substituted with rice wine vinegar.

Sesame oil: If you find toasted sesame oil a little too strong, you can use half toasted and half plain sesame oil.

Storing: Will keep an airtight bottle or container in the fridge for up to 3 weeks.

Soy-free: Use chickpea miso for a soy-free dressing.

This dressing is not ideal for serving hot. It’s best used as a dressing instead of cooking it in your food.

  • Diet: Vegan

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