* Exported from MasterCook *
Miso Cashew Spread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw cashews -- or roasted unsalted
3/4 cup water
2 Tablespoons miso paste
1 Tablespoon soy sauce -- or to taste
1 Tablespoon freshly squeezed lemon juice
1 garlic clove
2 teaspoons mirin -- optional
Place all of the ingredients in a food processor or strong blender and
process until smooth.
If you are using a blender, you may need to add more water to get the
smooth consistency. Adjust the soy sauce levels accordingly.
Makes approximately 2 cups
VARIATIONS:
For a Miso Tahini Spread: replace the cashews with 1 cup of tahini paste.
Instead of using the food processor, you can combine all of the
ingredients in a bowl and whisk well.
AuthorNotes: This is an incredibly simple spread to whip up. Use it in
your Nori Rolls (page 157), or as a dip for raw veggies like cucumber
slices, celery, and carrot sticks. Try it also on rice cakes with sliced
avocado and tomato. Experiment with different types of miso paste (see
page 134) to experience how it changes the flavor of the dish.
Cuisine:
"Japanese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi in MC):
"Aug 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264 Calories; 21g Fat (67.8%
calories from fat); 9g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 291mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
