About This Recipe
Note: This recipe makes more miso cream sauce than you will need for the stew. Store any leftover in an airtight container in the refrigerator for up to 5 days. Use it over rice and grain bowls, in savory porridge or oats, or as the final touch to any cooked vegetable. I like to drizzle it into mashed potatoes.
Miso Cream Sauce
- 1/2 cup (80 g) raw cashews
- 2 Tbsp (30 g) white or yellow miso paste
- 2 cups (480 ml) unsweetened soy milk, divided
- 3/4 cup (180 ml) vegetable broth
- 1 Tbsp (30 ml) low-sodium soy sauce or tamari
- 1 cup (85 g) sliced green onions
- 2 cups (132 g) sliced mushrooms (shiitake, oyster, or baby portobello)
- 2 cups (480 ml) Miso Cream Sauce
- 2 cups (480 ml) vegetable broth
- 1 Tbsp (30 ml) rice vinegar
Step 1Make the miso cream sauce: In a high-speed blender, grind the cashews into a flour (be careful not to grind them into nut butter). Transfer the cashew flour to a small bowl, add the miso and 1 cup (240 ml) of soy milk, and whisk to combine.
Step 2In a saucepan, bring the remaining 1 cup (240 ml) soy milk and the broth to a boil over medium-high heat. Lower the heat to medium-low, add the cashew mixture, and bring to a simmer. Cook, whisking occasionally, until thick, 5 to 10 minutes. This makes 3 cups (720 ml).
Step 3Make the stew: In a large saucepan, heat the soy sauce over medium-high heat. Add the green onions and mushrooms and sauté until tender, 3 to 5 minutes. Add 2 cups (480 ml) miso cream sauce and cook until it begins to thicken, about 3 minutes.
Step 4Add the broth and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes. Remove from the heat. Stir in the vinegar and serve.
Substitutions: Use negi (Japanese leeks), leeks, or bunching onions instead of green onions. Use gluten-free tamari or coconut aminos instead of soy sauce; use gluten-free miso paste in your miso cream sauce.
Adapted from The Complete Plant-Based Diet: A Guide & Cookbook to Enjoy Eating More Plants (Rockridge Press 2020)