Miso-Mustard Dressing
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant miso-mustard dressing is a versatile addition to any plant-based repertoire, offering a sophisticated balance of salty umami and bright acidity. The combination of fermented white miso and punchy mustard creates a rich, creamy texture without the need for dairy, while a hint of maple syrup mellows the sharp citrus notes. It is a fantastic way to add depth to simple green leaves or earthy roasted root vegetables.
As a nutritious vegan condiment, this dressing is packed with the savoury flavour of miso and heart-healthy fats from the olive oil. It keeps well in the fridge for several days, making it an excellent option for midweek meal prep. Try it drizzled over a warm grain bowl or used as a flavourful dip for crunchy raw crudités.
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Ingredients for Miso-Mustard Dressing
45ml fresh lemon juice
45ml white miso
1 tablespoon spicy Chinese or Dijon mustard
1 teaspoon pure maple syrup
1 garlic clove, finely grated
120ml olive oil
How to make Miso-Mustard Dressing
Back to contentsWhisk lemon juice, miso, mustard, maple syrup, garlic, and 1 tablespoon water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
About the authorView full bio
UK recipe editors
About the reviewerView full bio
UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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