Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
Umami Miso Spread
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This is a delicious sandwich spread we use in our house all the time, it’s that satisfying and good. I adapted it from Betsy DeJulio and she graciously let me share it with you. Go to www.everydaydish.tv to get the recipe.
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Ingredients
- 2 cups raw, unsalted cashews, soaked for several hours or overnight and drained
- 1/2 cup white miso
- 1/4 cup nutritional yeast flakes
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried mustard powder
- About 1/2 cup white wine or beer, or as needed to make mixture blend.
- A squirt of Sriracha sauce, optional
Instructions
- In a food processor or high powdered blender, add all of the ingredients and blend until smooth.
- You will need to stop and scrape down the sides of the machine periodically.
- Add just enough of the wine or beer so that the mixture blends.
- You don’t want it runny. It’s supposed to be a fairly thick spread.
Notes
The spread will keep, refrigerated for several weeks.
Be sure to check out Betsy DeJulio’s cookbook The Blooming Planet.
You can find more about Betsy by visiting her website.
Thank you for including servings in your recipes. Could you please include alchohol substitutes though, as we do not use it. Thank you.
★★★★
I would just use either water or stock although if you wanted to you could use non alcoholic wine or beer. 🙂
Hello:
Just made this today. I used a hard apple cider and think that regular apple cider might work well as a fluid
alternative to wine/beer/hard cider!?!
How does this turn out if you use peanuts, walnuts, almonds, etc?
Thank you for the great recipe.
★★★★★
5 stars