Creamy Miso Sauce

This beautiful creamy sauce was inspired by a recipe called Autumn Pasta out of one of the first vegan recipe books I was given, Now Vegan by Lynda Stoner!
Use organic, fair-trade/local ingredients where possible =)

09 Creamy Miso Sauce


In a pan on medium heat melt 2 teaspoons of coconut oil

Add fresh sliced chilli to taste (I used 3 chilies)

¼ cup of sliced shallots

A dash or two of cracked pepper

1 teaspoon of finely diced ginger

Cook for a few minutes until the chilli and shallots have turned a little bit brown

Add 1 cup loosely packed of enoki mushroom cut in half length ways (it makes them easier to eat when they are not so long)

1 cup loosely packed of oyster mushrooms cut 2 or 3 times down the length of them to make them thinner

Stir every so often until the mushrooms have soften then add:

¼ cup of miso paste (make sure it is fish free)

1 cup of soy milk

1 cup of coconut cream

Stir and let is bubble for a minute or so before;

Adding ¼ cup of wheat flour or corn flour mixed well with ¼ of water to the sauce to thicken it up, let it simmer for a minute before turning off the heat and serving with pasta or bottling for later (I used half of the sauce for one meal and bottled the rest and popped it in the fridge for another meal a few day later)

Sprinkle with chopped herbs and chilli and enjoy!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

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