Miso ranch dressing is like ranch dressing’s cool, older sister. My husband, Michael, loves ranch dressing, and I knew I had to find a way to make one that I could get behind too. This is it.
This recipe is my take on ranch dressing, using a combination of yogurt and mayo to make it lighter, and miso paste to lend a deep, umami backdrop to the dressing. It’s divine, and so easy to make.
Miso is made from soybeans that are fermented with salt and koji. It has a complex flavor that is akin to cheese, but with its own unique flavor profile. This sweetly pungent fermented soybean paste is at the very heart of traditional Japanese cooking, and there is truly nothing like it in the Western world. It’s salty, sweet and savory with a hint of smokiness that makes it perfect for dressing salads, dipping vegetables or dunking your favorite proteins in.
The miso provides a salty, umami to the dressing making it totally irresistible.
I use mostly dried herbs to keep the dressing creamy white, but use fresh chives for a fresh burst of flavor.
Watch Me Make My Miso-Ranch Dressing:
How To Make Miso-Ranch Dressing:
Step 1. I like to prep my ingredients before hand so they are all ready to go.
Step 2. Mince up your fresh chives
Step 3. Combine the ingredients in a jar or bowl and whisk until smooth.
Step 4. Devour!
What Else Can I Use?
- If you don’t want to use mayo, you can use all yogurt. It just won’t be quite as rich.
- Miso is the star here, but truthfully, you can leave it out and it will still be a very good dressing.
- I like fresh chives to lend a bright, herby note but you can use dried.
- If you want to use all fresh herbs, you can, the dressing will just be a bright green rather than the creamy white we expect from ranch dressing.
This Miso-Ranch Dressing is special because:
It comes together in minutes
It’s lighter than a traditional ranch dressing and more nutritious than store bought.
It lasts in the fridge for a week.
If you make my Miso-Ranch Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Miso Ranch Dressing (Gluten-free, dairy-free, sugar-free)
- ⅔ cup plain non-dairy yogurt
- ⅓ cup mayonnaise
- 2 tablespoons white miso
- ½ teaspoon dijon mustard
- 1 garlic clove peeled
- 3 tablespoons white wine vinegar
- 1 tablespoons fresh chives minced
- 1 teaspoon dried onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- In a small bowl or glass jar, add the yogurt, mayonnaise, miso paste, and mustard.
- Using a microplane, grate the garlic into the jar. You can also mince it very finely if you don’t have a microplane. You just want to avoid getting a big bite of garlic, it should be a background flavor.
- Add the vinegar, chives, onion powder, parsley, dill, salt, and pepper.
- Using a fork or whisk, whisk it together until very smooth and no chunks of miso remain.
- Serve with salad, or cover and keep in the refrigerator for up to a week.
9 thoughts on “Miso-Ranch Salad Dressing”
Made it today. Delicious!!
So thrilled you liked it!
Made a jar and finished it in 3 days between my sister, husband and me. Excellent on a salad but also delicious as a dip for pretzel thins!
A jar never lasts long in my house either – so glad you all loved it!
Yum. I made it yesterday and it was amazing and unique.
Can I use plain whole milk yogurt? My store didn’t have dairy free
Absolutely, it will taste just as good!
I made this dressing last week and it was amazing! and I don’t like ranch dressing either. Score
I’m so glad you loved it, Lisa!
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