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.
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RAW ALMOND AND CHICKPEA MISO SPREAD
- Yield: 1 cup
Ingredients
- 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
Instructions
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.
ooow! that looks so incredibly yummy. definitely pinning this to try later! yummmm!
http://pinterest.com/pin/271130840036288555/
Thanks very much, Lynn! xo
erin, i think this is the first recipe you ever posted where i have ALL of the ingredients on hand. i can't wait to make this!!
Wowza, I'm going to have to whip a batch of this up right away–it implements some of my favorite ingredients.
What an incredible looking "mistake" this turned out to be. I have a *slight* miso addiction, so this sounds super delightful.
Thanks Caitlin, Ali and Allyson! xo
Thanks for the recipe.
This went well in a sandwich.
I forgot to include the garlic though so…
Two slices of garlic oval bread (very garlicky)
Spread on both slices
left over thinly sliced roasted potatoes
mixed lettuce
Went really well. Maybe a little dry and so a vinaigrette would have been good with it. Or a stout!
Todd, thanks for trying the spread out and for your feedback! I never thought of using this as a sandwich spread, but that is a fantastic idea!
Just found your blog (from a link on Vegansaurus!), and my boyfriend and I just spent an hour reading every post. What a thoroughly enjoying blog — we can't wait to try your recipes. Thanks for making the vegan world that much more awesome!
Thanks Ian! Wow, nicest compliment/feedback ever … so glad you like the blog!
Can I use soy miso instead?
Sure, you can always add a little and taste as you go.