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