Sweet, salty, and savory, this delicious and easy curry miso sauce hits all the right flavor notes and can be poured liberally over any dish to make it a hit!
With ingredients like fresh garlic and ginger, as well as several other common ingredients you’re bound to already have in your pantry, this sauce comes together quickly in the blender – maximum taste, minimum effort!
Let’s talk for a second about the miso. In this recipe, I’ve used white miso. There are also red, black and yellow misos available.
White miso is made from soybeans that have been fermented along with rice, which gives it its lighter color. This type of miso has a sweet taste and this makes it better for condiments such as sauces, dressings, vegan mayo and vegan cheeses.
The other misos are commonly made from soybeans that have been fermented with other types of grains such as barley or buckwheat. The darker color usually indicates a stronger, more intense flavor and a longer fermentation time.
So, if you have a different type of miso you could in theory sub it out for the white miso, but I’d highly recommend getting your hands on the white variety as it really lends the perfect balance of sweetness, saltiness and tanginess to this recipe.
You can use this curry miso sauce on practically anything; some ideas include buddha bowls, roasted veggies, as a dip for falafels or crudités, but one of our favorites is pouring it over Baked Potatoes, Green Beans, and Shiitake Mushrooms and I’ll share this recipe with you next week.
Want more sauce recipes? Coming right up!
If you give this Curry Miso Sauce a try, remember to come back to the comments and let me know what you thought of it and what you used it on!
You can also tag us @One_Bite_Vegan on Instagram to show off what you’ve been cooking in the kitchen!
Curry Miso Sauce
Ingredients
- 1 tbsp fresh ginger peeled and minced
- 1 garlic clove
- 2 tbsp white miso paste
- 1 tsp curry powder
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp water
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- ¼ tsp salt
Instructions
- Add all the ingredients to a blender and blend on high for a few minutes until smooth. Store in an airtight container for up to one week in the refrigerator.
My friend loves this curry miso!
Looks interesting but which curry powder did you use – that is going to make a huge difference to the taste!
SO DELICIOUS!
Is the nutritional yeast optional? If not, are there any acceptable substitutes?
this is so dankkkkkkk