This spread was created after an original failed attempt to make a vegan caesar dressing. Although the dressing had a wonderful flavor, the consistency did not work well with the salad—it was too clumpy and bold to work well with the delicate texture of romaine leaves. However, it was delicious on toasted bread, so I adjusted the recipe slightly to make this tangy, complex and salty spread. When paired with the richness of raw almonds and tahini, miso‘s potent flavor becomes even more decadent and addictive. And because this spread requires no heating, which can and would destroy some of the miso’s strong and well-documented health boosts, it is a wonderful, delicious and simple way to best reap those benefits.
RAW ALMOND AND CHICKPEA MISO SPREAD
Yield 1 cup
- 1 cup raw almonds
- 1-2 TB raw, unpasteurized chickpea miso
- 1-2 TB raw tahini
- 2 TB good-quality olive oil
- 2-4 cloves of garlic, smashed and minced
- the juice from 1/2 fresh lemon, plus 1 tsp of the zest
- a few dashes of cracked white pepper
- 1 TB capers, plus 1 tsp of the brine
- a few TBs of water and/or oil, to thin out as needed
In a small food processor, grind the raw almond into a fine powder. Add the remaining ingredients and process until smooth, adding a bit more oil or water to thin it out to a desired consistency.