Miso White Sauce

1 comment

For me, it’s just the number one! I’ve tried various combinations and this one, guys, this is truly spectacular! ^ __ ^

Ingredients:
600 gr of oat milk
80 gr of flour
soy butter, as needed
2 tablespoons of shiro miso
nutmeg
salt
pepper

Method:
Bring the oat milk to boil and, in the meantime, in another pan, toast the flour with enough soy butter to form a very thick mush. Add the oat milk, warm, and blend it all with a hand blender to remove any lumps; let it boil for about ten minutes. Remove from the heat, add two tablespoons of shiro miso (which is the lighter and more delicate one) and season with salt, pepper and nutmeg. With miso, the white sauce gets a stronger taste and very much reminds of the traditional one. I used it for a sort of aubergine parmigiana, which came out fabulous (grilled aubergines with love by my hubby + fresh tomato sauce + nutritional yeast flakes + fresh basil + dried oregano). Here it is:

Chef: Marta from VeganBlog

  1. ken 12 August 2011 at 13:42

    this is an excellent idea… I use miso in vegan cheeses and they come out wonderfully flavoured



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