Tahini Miso Sauce

Serves: 5
Total Calories: 35
Yield: 1 3/4 cups


1 tablespoon unrefined sesame or olive oil
3 tablespoons whole wheat pastry flour
1/4 cup sesame tahini
1 1/4 cups water or unsalted vegetable stock
2 tablespoons barley or white miso
1/4 teaspoon white pepper


1. Heat the oil in a small saucepan over medium heat. Add the flour and cook, stirring constantly, until it is lightly browned and gives off a nutty aroma.
2. Remove the pan from the heat, add the tahini, and stir well. Add a small amount of water and stir vigorously to form a paste.
3. Return the pan to the heat and slowly add the remaining water. Stirring continuously, cook the sauce until rich and creamy.
4. Remove from the heat, add the miso and pepper, and mix well.
5. Use immediately or refrigerate in a covered container up to four days. If you reheat the sauce, be careful not to boil it or the miso’s beneficial properties will be destroyed.

For a Change . . .
* Saute 1/2 cup of finely chopped onion in the oil (in Step 1) before adding the flour.

Nutritional Facts:

Serves: 5
Total Calories: 35
Calories from Fat: 25

This Tahini Miso Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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