- 4 tbsp Veganaise
- 4 tbsp ground white sesame seeds
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp miso paste
- Combine all of the ingredients in a bowl and whisk until combined. If you think the dressing tastes too tart you can add up to 1 tbsp of Maple Syrup, but I prefer to keep this sugar free. Serve with seaweed salad or butter lettuce, red cabbage, radishes and avocado. Store in a glass jar for up to 10 days.