Creamy Japanese Dressing

Prep: 5 minutes

Serves:Makes about 1 cup

By Miyoko Schinner


  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup agave nectar
  • 2 tbsp tahini
  • 1/2 cup silken tofu (optional)


Process in a high speed blender until smooth and creamy.

Hints: Miyoko serves this tossed with steamed spinach during one of her cooking demonstrations at the McDougall Program. She uses toasted sesame seeds for a freshly ground flavor, but to save time, sesame tahini can be substituted. To make with toasted sesame seeds, use about 1/3 cup, process in a high speed blender, then add the remaining ingredients and process again until smooth.