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Raw Vegan Miso Ginger Dressing

April 7, 2015 By admin 4 Comments

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raw vegan miso ginger dressing no equipment recipes
Let’s face it. There’s a shortage in raw vegan Asian dressing recipes. I posted the raw vegan Japanese onion dressing recipe previously, but that’s not nearly enough to fill that giant void. Thus, my quest continues. So here’s a raw vegan miso ginger dressing recipe for you. All you do is mix the ingredients! You’ll be done in 5 minutes! Say good-bye to store bought dressings taking over your refrigerator. You’ll never buy another miso dressing again.

I’m sure almost all of you have had miso soup before, so you would generally know what miso tastes like, more or less. Miso is a fermented soy bean paste, one of the essential condiments in Japanese cooking. There are many types of miso, but that’s a whole conversation on its own, so I’ll just touch on the major ones. In a store, you’ll generally find white miso and red miso. The difference between the two, is how it’s made, the color obviously, and taste. In a nut shell, white miso is made from cooked soy beans and is fermented for a shorter period of time. It has a pale yellow color, and has a mellow, mild, sweeter miso flavor. Red miso is made from steamed soy beans, and is fermented longer, it has a warm rich brown color as in the picture above, and has a rich, intense, savory miso flavor.

In this recipe I am using red miso. When choosing miso, make sure you go with organic to avoid GMO soy beans, and unpasteurized so you get maximum enzymes. I like Miso Master brand.

miso You can find it in health foods stores, but here’s a link just in case. http://ges.blueshift7.com/stuff/miso-master-organic-kosher-traditional-red-miso

If you are a vegan, you should have miso in your refrigerator, just because it contains B vitamins including vitamin B12, one of the essentials for us veg-heads! It’s also packed with anti-oxidants, probiotics, it lowers cholesterol and helps protect against radiation. Good stuff!

Now let’s make this miso-tasty dressing! Add all the ingredients except for the olive oil and toasted sesame seed oil in a small bowl. Mix well with a whisk. Then whisk in the oilve oil and toasted sesame seed oil and stir until the oil is emulsified. Aaaand you’re done! This makes a thicker dressing, so if you prefer it thinner, add some water. Make sure if the taste gets too watered down, you adjust it.

raw vegan miso ginger dressing Drizzle it over your salad and you have a nice Asian salad. There you have it, Asian dressing #2. You’ll have #3 very shortly. Now, dig in!

raw vegan miso ginger dressing

5.0 from 1 reviews
Miso Ginger Dressing
 
Print
Cook time
5 mins
Total time
5 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 1-2
Ingredients
  • 1 Tablespoon + ½ teaspoon unpasturized red miso
  • 1 teaspoon grated ginger
  • 1 Tablespoon coconut vinegar
  • 1½ teaspoons maple syrup
  • 2 teaspoons olive oil
  • 1 teaspoon toasted sesame seed oil
Instructions
  1. Add all the ingredients except for the olive oil and toasted sesame seed oil in a small bowl and mix well with a whisk.
  2. Whisk in olive oil and toasted sesame seed oil and stir until the oil is emulsified.
  3. Serve over a salad.
Notes
This makes a thicker dressing, so if you prefer it thinner, add some water. Make sure if the taste gets too watered down, you adjust it.

Keeps for 1 week in the refrigerator. If you added water, it'll only keep for 3 days refrigerated.
3.4.3177

 

Filed Under: Dressings & Salads, Recipes

Previous Post: « Raw Vegan Basil Pesto Zucchini Pasta
Next Post: Raw Vegan Asian Tahini Dressing »

Reader Interactions

Comments

  1. Jen

    March 28, 2017 at 2:51 am

    Great Recipe. Would you please recommend a raw substitute for the toasted sesame seed oil? I am thinking of using raw tahini paste or raw sesame oil, though I am not sure if they would be taste similar to the toasted version. Thanks!

    Reply
    • admin

      March 28, 2017 at 5:56 am

      Hi Jen,

      Thank you very much for your comment! Toasted sesame oil is one of those thing that doesn’t really have a good substitute, kind of like say nutritional yeast. Nothing really replaces it 100%. Though it may not be raw, because the amount you usually use are small, it is considered ok to use in raw food cuisine. Nutritional yeast is not raw too but it is widely used in raw food cooking, so it is kind of in the same category. Unfortunately, raw sesame oil does not taste anything like toasted sesame oil. Raw tahini will give it a tahini like flavor but not the toasty aromatic flavor toasted sesame oil gives. If you absolutely do not want to use the toasted sesame oil, you could use tahini instead, but you will have to add some raw sesame oil to it too to thin out the dressing. Let me know if you have any other questions!

      Reply

Trackbacks

  1. Raw Vegan Asian Tahini Dressing says:
    April 14, 2015 at 12:22 am

    […] lack of raw vegan Asian dressing recipes out there. As if you couldn’t tell from my previous raw vegan miso ginger dressing and raw vegan Japanese onion dressing posts. I am also currently drowning in receipts due to […]

    Reply
  2. Raw Vegan Garlic Tahini Dressing says:
    October 16, 2016 at 12:52 pm

    […] goodness! A perfect addition to my other quick fix dressings like the Asian tahini dressing, miso ginger dressing, and Japanese onion […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
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My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
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きゅうり
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生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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