Miso Gravy

Miso Gravy

Making vegan gravy isn’t that hard when you throw some miso into the mix. Its complex salty and earthy tones infuse enough flavour into the gravy that the absence of meat drippings becomes irrelevant. Ever since its introduction in our home, this creamy dressing has been reappearing for holiday dinners regularly and is enjoyed by everyone, vegan or otherwise.

Miso Gravy

Miso Gravy

Yield

Makes about 2½ cups of gravy

Prep time

Active time:

Total time:

How it's made

3 cups water

 

Bring to boil over medium heat.

½ cup nutritional yeast

¼ cup coconut oil

2 tbsp toasted sesame oil

2 tbsp apple cider vinegar

2 tbsp sugar

2 large cloves of garlic, minced

1 tbsp grated ginger

½ cup flour

4 tbsp barley miso paste

 

Once boiled; remove from heat, stir in miso until dissolved, and let cool a little bit (10 minutes). Place in the blender and blend until smooth (about 1 minute).

Helpful tips

Miso gravy can be stored in the fridge for up to 5 days. Besides using it as a traditional gravy (over mashed potatoes and tofu-Thanksgiving meal, or with Smashed Baked Potatoes with Miso Gravy), try it as a dip for chips or baked potato wedges - phenomenal.