There's no cooking required to make this rich, flavorful miso gravy. It comes together in the blender in under 5 minutes and is naturally gluten-free!
You are going to love this super easy miso gravy! It's rich and savory, perfect over a roast or mashed potatoes, and it truly only takes minutes to make in the blender. No simmering or whisking needed!
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Why no cooking?
The thing about miso is that it's a probiotic food. That means you don't want to heat it up more than you have to. Heating it too much kills the beneficial bacteria that makes it healthy.
That's not a problem with this gravy recipe. You make the whole thing in the blender, no cooking needed at all.
How to adjust the thickness
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 find a quarter to a half cup of nooch to be the sweet spot for my own tastes, but feel free to add a bit more or even start with a bit less, depending on your thickness preferences.
How to make miso gravy in 5 minutes
To make the gravy, just put the miso, water, a little olive oil, shallot, and garlic into your blender, and puree until smooth.
See if it's at a thickness that works for you, then add more nutritional yeast to thicken or water to thin. If you overdo it on the water and things start to taste a bit diluted, add miso, a teaspoon at a time, to bump the flavor back up.
Honestly, I don't think that such a simple recipe needs more of an introduction, do you? Dust off your blender, and let's do this!
No-Cook Miso Gravy Recipe
Ingredients
- ¼ cup red miso paste
- ½ cup room temperature water
- 2 tablespoons olive oil
- 1 medium shallot - cut into quarters
- 2 cloves garlic
- ¼ cup nutritional yeast
Instructions
- Put all of the ingredients into your blender, and puree until smooth.
- If it isn't at the thickness you want, add more nutritional yeast to thicken or water to thin. If you overdo it on the water and things start to taste a bit diluted, add miso, a teaspoon at a time, to bump the flavor back up.
Equipment
Video
Notes
Nutrition
Frequently asked questions
You can! This gravy keeps for 5-7 days in the fridge, so you can make it up to a few days ahead of time. Just let it come to room temperature before serving.
Yes! Feel free to double, triple, quadruple, etc. As long as the ingredients don't overfill your blender, you're good to go.
This miso gravy is gluten-free as-is.
This gravy is lovely poured over olive oil mashed potatoes or cauliflower mashed potatoes. It also pairs beautifully with my easy lentil quinoa loaf! It's the perfect addition to your vegan holiday meal.
Heather
I haven't tried this yet, but the no-cook option is very appealing (hence my pre-emptive five star rating)! Can I use white miso paste?
Becky Striepe
Yes, that should work fine! The color will be a bit different, but it will still taste lovely!
Christine
This gravy is insanely good.....my only problem is that I am going through a ton of miso. Is there a way to extend the recipe somehow, for more servings per recipe. I love it. It is so good . Thank you for this recipe.
Becky Striepe
Hmm I'm not sure! The miso is so key to this recipe. You might try adding cloves of roasted garlic to bulk it out, but I can't guarantee that it will be the same, since I haven't tested it that way. You may need to add salt to taste, if you do that, since miso is so salty. If you try it, let me know!