Miso Dip



Vegan I Gluten Free Serves: 1 1/2 cups

Time: 10 minutes

3 tbsp. red miso paste

1/2 cup olive oil

1/2 cup filtered water

1/2 lemon, juiced

1 clove garlic, sliced

1 tbsp. apple cider vinegar

1 tbsp. organic tamari sauce

2 inch piece fresh ginger, peeled & sliced


Place all ingredients into a food processor and mix on medium for 1-2 minutes, until well combined. Let the dip rest in the fridge to thicken.


Keep in an airtight container in the fridge for 7-10 days. Stir well before serving.

Makes a great vegetable dip, salad dressing, & veggie bowl sauce!

10 views0 comments