Balsamic Miso Dressing

I was inspired by Judita Wignall for this delicious and nutritious dressing. 

I changed it up a bit to suit my taste buds and I served it at my Digestive Wellness Yoga Retreat in Niagara-on-the-Lake at Rancourt Winery this past October. 

It was a hit!

Makes 1 cup


2 tbsp mellow miso

1 tbsp tahini

1 tbsp unpasturized honey

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp fresh lemon juice (or apple cider vinegar)

2 tbsp nut milk

1/3 cup water


  1. Place everything in a blender and mix well until creamy.  Will keep in the fridge for 5-6 days.