Ingredients
The following ingredients have 1 Servings
- 1/3 cup chickpea miso paste
- 1/4 cup maple syrup ((plus more to taste))
- 1/3 cup Korean chili flakes* ((plus more to taste))
- 1/4 cup coconut aminos ((plus more to taste (or sub tamari, but reduce amount as it’s saltier))
- 4 cloves garlic ((minced))
- 2-4 Tbsp water ((to thin))
Instruction
- To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water a little at a time to thin into a paste (see photo for texture).
- Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.
- Store in the refrigerator up to 2 weeks or in the freezer up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.
