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Hemp-Miso Vinaigrette
Hemp Miso Vinaigrette
Nathan Congleton / TODAY
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3.1818182 (11 rated)
Prep time:
makes 2 cups

Hemp is versatile, nutritious and nutty in flavor. I love the flavor of miso since it adds a deep earthiness or "umami" flavor to recipes.

Technique tip: To emulsify any dressing, always begin with the acidic ingredients and slowly add the oil to blend into a creamy emulsion.

Swap option: You can use olive oil or canola oil instead of coconut oil, if you prefer. 


    • 1 tablespoon hemp paste
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon minced ginger
    • 2 teaspoons finely minced carrot
    • 1 teaspoon freshly squeezed lime juice
    • 1 teaspoon hemp seeds
    • 2 teaspoons organic white miso
    • 1/2 cup rice wine vinegar
    • 2 teaspoons organic honey
    • 1/2 teaspoon crushed red pepper flakes
    • 2 teaspoons toasted sesame oil
    • 1/3 cup organic coconut oil
    • Sea salt and freshly ground black pepper


In a blender, add all ingredients except oils and blend until smooth.

With the blender running, slowly drizzle in the oils until they are fully emulsified. If the mixture is too thick, add a little water to thin it out.

Season with salt and pepper to taste.

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