These ingredients have become staples in my fridge and pantry. The flavor combination is amazing.

Inspired by Engine 2

Makes about a cup. I suggest you double it and keep it in the fridge….you’re going to want it.

Prep Time: 5 minutes


  • 2 Tablespoons miso paste
  • 1 Tablespoon Dijon mustard (or your favorite type)
  • 1 teaspoon pure maple syrup
  • 1-2 Tablespoons water
  • 2 Tablespoons white wine vinegar
  • ¼ teaspoon ground ginger
  • dash of ground black pepper
  • 1/2 cup unsalted raw cashews (option)


  1. All ingredients except water go into a bowl and whisk to combine until smooth.  Slowly add the water to get the consistency you like for your dressing.
  2. For a thicker consistency like a sauce or dip, soak ½ cup cashews in a bowl of water (reserve the water) for at least 6 hours.
  3. Cashews go into a high speed blender with the rest of the ingredients above.  Blend until you get the desired consistency for a creamy dip, adding the reserved cashew soaking water as necessary.  Enjoy!
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  1. […] to do so is to “rehabilitate” your taste buds by cutting out hidden sugar in foods like salad dressings, pasta sauces and crackers, so that you’re more sensitive to sweetness and thereby prefer […]

  2. […] stock and salad dressing, because it lets me combine all the flavors that I love! This versatile salad dressing can also be thickened with firm tofu or more cashews and used as a […]

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