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
Yield
Prep time
Total time:
How it's made
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3 cups water |
Bring to boil over medium heat. |
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½ cup nutritional yeast |
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¼ cup coconut oil |
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2 tbsp toasted sesame oil |
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2 tbsp apple cider vinegar |
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2 tbsp sugar |
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2 large cloves of garlic, minced |
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1 tbsp grated ginger |
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½ cup flour |
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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). |
