Julie Hasson

Umami Miso Spread

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Julie 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

vegan diner   vegan pizza  Vegan Casseroles

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Umami Miso Spread

  • Author: Julie Hasson
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Description

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.

Ingredients

Scale
  • 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

  1. In a food processor or high powdered blender, add all of the ingredients and blend until smooth.
  2. You will need to stop and scrape down the sides of the machine periodically.
  3. Add just enough of the wine or beer so that the mixture blends.
  4. You don’t want it runny. It’s supposed to be a fairly thick spread.

Notes

The spread will keep, refrigerated for several weeks.

 

511QtuRrZQL  Be sure to check out Betsy DeJulio’s cookbook The Blooming Planet.

You can find more about Betsy by visiting her website.

Reader Interactions

Comments

  1. Audrey

    Thank you for including servings in your recipes. Could you please include alchohol substitutes though, as we do not use it. Thank you.



  2. Margaret

    I would just use either water or stock although if you wanted to you could use non alcoholic wine or beer. 🙂

  3. Cynthia

    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.



Trackbacks

  1. […] This is the best sandwich spread ever! I put it on everything, and always have a jar of it in my fridge. It’s pure umami, between the miso, wine and nutritional yeast flakes, and is super easy to make, especially if you have a powerful blender (such as a Blendtec). The recipe is adapted from a recipe by Betsy DeJulio, and she graciously let me share it. We also filmed a video showing how to make it, which you can find on our sister website Everyday Dish. […]