Guys, this miso gravy could not be simpler to make, and it’s freaking delicious.
I first developed this gravy recipe as part of my vegan Thanksgiving wraps, but when a week later I found myself using it again, I thought it deserved its own post. It’s so, so easy. And no one needs to know.
The thing about miso is that because it’s a probiotic food, you don’t want to heat it more than you have to. Heating it too much kills the beneficial bacteria that makes it healthy. Not a problem with this gravy recipe. You make the whole thing in the blender, no cooking needed at all.
This recipe only has one real variable: the nutritional yeast. Nooch is a great thickener, so if you like a thicker gravy, you can add more by the tablespoon until you achieve the consistency you’re going for. I found 1/2 cup of nooch to be the sweet spot for my own miso gravy needs, but feel free to add a bit more or even start with a bit less, depending on your preferences.
You’ll notice that the instructions are a bit different than they were when you made the Thanksgiving wrap. I’ve done a little testing since then and discovered that you don’t need to dissolve the miso in water – the blender mixes everything up just fine as long as the water you use isn’t freezing cold.
Honestly, I don’t think that such a simple recipe needs more of an introduction, do you? Dust off your blender, and let’s just make some miso gravy!
No-Cook Miso Gravy
This recipe multiplies beautifully, so feel free to double, triple, quadruple, etc, to fit your holiday cooking needs!
Yield: 4 servings
- 1/4 cup miso paste (Any sort is fine.)
- 1/2 cup room temperature water
- 2 tablespoons olive oil
- 2 tablespoons shallot, minced
- 2 cloves of garlic, minced
- 1/2 cup nutritional yeast
- Put all of the ingredients into your blender, and puree until smooth. You can add extra nutritional yeast, if you want a thicker gravy.