Creamy Lemon-Miso Dressing
Updated July 1, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup aquafaba (See Tips)
- 1tablespoon Dijon mustard
- 4tablespoons apple cider vinegar, divided, plus more as needed
- ¾cup sunflower oil
- ¼cup sugar
- 2packed teaspoons finely grated lemon zest
- ¼cup freshly squeezed lemon juice, plus more as needed
- 3tablespoons white miso
- 2garlic cloves, thinly sliced
- 1teaspoon onion powder
- ¼teaspoon celery seeds
- 1teaspoon kosher salt, plus more as needed
- 2tablespoons poppy seeds (optional), lightly toasted
Nutritional analysis per serving (4 servings)
484 calories; 44 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 17 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 4 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a liquid measuring cup or wide-mouth jar, combine the aquafaba, mustard and 1 tablespoon of the vinegar. With an immersion blender running on high speed, drizzle the oil in a thin stream to blend and make the aquafaba “mayonnaise.”
- Step 2
In another wide-mouth jar, blend together the remaining 3 tablespoons vinegar and the sugar, lemon zest, lemon juice, miso, garlic, onion powder, celery seeds and salt until smooth. Return the blender to the aquafaba mayonnaise, and with the blender running at high speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds, if desired. Taste and adjust with salt, vinegar and lemon juice as needed.
- Step 3
Cover and refrigerate remaining dressing for up to 1 week.
- Aquafaba is the liquid left over from cooking beans and is often used for its thickening properties. The liquid from a can of chickpeas works well here.
- To make roasted broccoli, gently massage finely grated lemon zest onto dark-roasted broccoli when you take it out of the oven, then let it cool a bit. When it’s nearly room temperature, transfer to a serving platter, drizzle generously with the dressing, garnish with finely chopped parsley or chives, and serve.
Private Notes
Comments
Is there a good substitute for the aquafaba?
2 egg whites
P.S. to my earlier comment on aquafaba: While it is used as a vegan substitute for egg whites in baking recipes, note that this is only because it functions as egg whites do in baking. Its nutritional value, however, is nowhere near that of egg whites. (Aquafaba is essentially starchy water, while egg whites are about 75% protein by weight.)
I made this as written the first time and loved it! The next few times I used 1-2 TBSP honey and subbed olive oil - still love it! I think it does balance better with a little sweet (tried it without and have then added honey to taste) I now put all the ingredients into the same jar and then blend it with immersion blender- seems to turn out fine. Thank You Samin!!
REDUCE THE SUGAR!! To 1 tsp or less, and add more to taste if necessary. Lots of agreement there from others who have made this. And beware the immersion blender in a light or small jar. What a mess I made! But the dressing is good--just too sweet for grownups.
Like so many NY Times recipes, this is excellent except for the over-the-top addition of unnecessary sugar. I cut mine way back and found the result good, but maybe still a little too sweet. Another commenter omitted the sugar altogether. Why are so many of these recipes so sugar-laden? Are we not grownups? Also: I did have a minor kitchen disaster when the immersion blender ran away with its jar, flinging semi-emulsified dressing all over the floor, wall, and me. Hey diddle diddle!