Creamy lemon-miso dressing from Good Things - Recipes and Rituals to Share with the People You Love (page 122) by Samin Nosrat

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Accompaniments: Blanched asparagus; Dark-roasted carrots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cnorton on March 22, 2026

    YUM! New fave: Delicious: creamy, lemony, light and flavorful. Takes a bit of time to make, so I double it. Great on roasted veggies, too. It does have a lot of sugar, so I may try cutting back, as others have suggested.

  • averythingcooks on March 08, 2026

    As I don't use aqua faba, I simply put all the rest of the ingredients (with 1/2 the sugar & 2/3d's of the oil which seemed right for us) into my small smoothie blender. After combining, I added plain yogurt gradually until I liked the consistency & taste. Very nice over a crisp green salad.

  • breakthroughc on February 21, 2026

    Very good creamy non dairy dressing. I used dill as I didn’t have celery seed. I added a bit more lemon to balance the sweetness. This will do into my dressing rotation.

  • eatswhilestanding on February 01, 2026

    Made exactly as written except used fresh dill instead of celery seeds, and used only 1 T sugar..Really, really good

  • jsguaium on February 01, 2026

    Great use of aquafaba and a nice dressing. I’d cut the sugar back by half to a third; it keeps in fridge longer than a week.

  • jenmmcd on January 19, 2026

    Loved this dressing but agree with others that it’s too sweet. That said, it works very well with a bitter dark green, like kale, which balances it out. Will definitely make again.

  • sugarnrox on January 15, 2026

    I loved the texture of this dressing and found the recipe easy to follow, but I found it WAY too sweet. I will try making it again with very little or no sugar.

  • gboden on January 01, 2026

    So good. Replaced aquafaba with an egg because I’m not vegan and have no use for the beans any time soon. Also substituted 1/2 tsp garlic powder for garlic. Did not use poppy seeds.

  • SheilaS on December 26, 2025

    I made the funky version that includes the preserved Meyer lemon paste and used the bean broth from a pot of Royal Corona beans. Excellent dressing.

  • mrsmadam on November 16, 2025

    Amazing. I'll buy canned beans just for the aquafaba. A real eye opener. Used over the dark leaves of romaine with toasted breadcrumbs.

  • Clairehg on November 10, 2025

    Served this over broccoli and then with a salad the next day. Delish!! Will definitely be making over and over again.

  • Lepa on November 10, 2025

    We ate this with the fennel apple salad and thought it was too sweet but I will try it on some other salads or veggies before deciding if I will make this again.

  • Gilbatron on October 26, 2025

    This is getting a spot in my dressing rotation. Good stuff. You can use soy milk instead of aquafaba to make the mayonnaise happen at the beginning. Or just use any (vegan) mayo as the base and add some more liquid

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