Creamy Miso-Yogurt Dipping Sauce
A uniquely savory, tangy, dip for veggie trays or dressing salads.
Servings: 12
Calories: 51kcal
Equipment
Ingredients
- 1/2 cup roasted and salted cashews , or peanuts, or almonds
- 1/3 cup full-fat Greek yogurt
- 3 tablespoons white miso paste , can be pale yellow or darker beige
- 1 clove garlic
- 2 tablespoons rice vinegar
- 2 teaspoons honey , add one at a time, to taste
- 1 teaspoons gochujang , or 1/4 teaspoon crushed red pepper
- 1/2 teaspoon toasted sesame oil
Instructions
- Add cashews to a food processor and process for 1-2 minutes to make a coarse paste. Add the remaining ingredients (only add 1 teaspoon of honey to start) and process with the cashews, scraping the sides and corners of the processor bowl if needed, until smooth and creamy.
- Taste and adjust any of the ingredients as desired using this guide: miso = savory; yogurt or vinegar = tangy; gochujang = spicy heat; honey = sweet; sesame oil = toasted flavor. The flavor should be savory, tangy, and slightly sweet.
Notes
Yield: 1 1/3 cup (1.33 cup)
Recipe TIPS:
- Make-ahead up to 3 days in advance. Allow to come to room temperature before serving for the best flavor.
- Thin with a small amount of water if the dip seems too thick and give it a good stir.
- Store leftover miso dip in an airtight container in the fridge for up to 1 week.
Recipe Variations:
- Substitute peanuts or almonds for the cashews.
- Make it nut-free and substitute tahini or toasted and salted sunflower seeds for the cashews.
- Make it gluten-free with gluten-free brand of gochujang and check the miso for any gluten (most don't contain gluten, but some do)
- Make it vegan—substitute with vegan yogurt and maple syrup for the Greek yogurt and honey.Like your dip spicier? Add another teaspoon (or two) of gochujang.
- Love garlic? Add a wee bit more garlic, but be careful, this dip can quickly become too garlicky.
- Turn it into Miso Salad dressing—thin the dip with a tablespoon of water and use it to dress salad greens.
- Miso vegetable sauce—spoon it over hot, grilled or steamed vegetables and toss to coat.
- Sandwich spread—skip the mayo and use this as a savory spread on any style of sandwich.
- Toss with pasta salad for quick lunches.
Nutrition
Calories: 51kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg