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    Home » Recipes » Sauces

    Published: Oct 1, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Miso Cashew Sauce

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    This savory Miso Cashew Sauce brings vegetables to life! This easy vegan recipe also works well as a salad dressing.

    Miso Cashew Sauce being poured over rice and veggies.

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    This Miso Cashew Sauce has a balance of flavors. The umami flavor of the miso paste is balanced with tart lemon juice and nutty sesame oil.

    Aside from soaking the cashews, it is made in minutes.

    It goes well over rice and veggies, pasta, or eaten as a dip with fresh veggies. Add it to a Quinoa Edamame Buddha Bowl or salad.

    If you love miso like I do, try my No-Mayo Potato Salad or Asian Edamame Salad.

    Another flavorful sauce recipe is my Peanut Butter Dipping Sauce.

    Jump to:
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 💭 Tips
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Recipes With Cashews
    • 📋 Recipe
    • 💬 Comments

    🧾 Ingredients

    Ingredients for miso sauce with labels.
    • Cashews: For their creamy texture and mild flavor.
    • Miso paste: Adds a salty umami flavor. I used mellow white miso because it is gluten-free. It is also milder in flavor than the other varieties of miso paste.
    • Lemon juice: Adds acidity and balances the flavors. You could also use rice vinegar.
    • Water: To thin the sauce.
    • Sesame oil: Adds a nutty flavor. A little goes a long way. If you leave it out it won't taste the same.
    • Salt and pepper: For seasoning and to enhance the other flavors.

    You'll find a complete list with measurements at the bottom of this post in the recipe card.

    📖 Variations / Additions

    • Garlic
    • Fresh herbs
    • Nutritional yeast
    • Dried herbs and spices
    • Red pepper flakes

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Ingredients in a food processor before and after mixing.
    1. Soak cashews in ½ cup of water for at least 4 hours. Drain water. You can also pour boiling water over them and soak them in the hot water for an hour.
    2. Place cashews in a food processor or high speed blender with white miso, water, lemon juice, sesame oil, and salt and pepper. Blend until smooth and creamy.

    💭 Tips

    • To use as a dip, add less water.
    • Watch how much salt you add. Taste as you go. The miso paste is already quite salty.

    🍽 Serving

    • Vegetables: mushrooms, broccoli, asparagus, bell pepper, or your favorite veggies
    • Salad
    • Rice, quinoa, or rice noodles.
    • Vegan Sushi
    • Vegan Tempura
    • Baked French Fries
    • Vegan Mashed Potatoes
    Miso Cashew Sauce in a pitcher with rice and veggies in the background.

    👩🏻‍🍳 Recipe FAQs

    Do You Need To Soak Cashews Before Blending?

    Yes, they are easier to blend when they are soaked in water.

    Can I boil Cashews Instead of Soaking Them?

    Yes, you can boil water and pour it over the cashews. Then let them soak for an hour.

    How Do You Make Cashew Sauce Less Grainy?

    Blend it longer. The longer you blend it, the creamier it gets.

    Other Recipes With Cashews

    • Cashew Milk
      Cashew Milk
    • Creamy Roasted Cauliflower and Garlic Soup
      Creamy Roasted Cauliflower and Garlic Soup
    • Vegan Pineapple Fried Rice
      Vegan Pineapple Fried Rice
    • Foolproof 5 Minute Spiced Candied Cashews on. parchment paper.
      Foolproof 5 Minute Spiced Candied Cashews

    If you tried this Miso Cashew Sauce Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on January 24, 2015. I added new photos and text when I republished it. 

    📋 Recipe

    Miso Cashew Sauce
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    5 from 3 votes

    Miso Cashew Sauce

    This savory Miso Cashew Sauce brings vegetables to life! This easy vegan recipe also works well as a salad dressing.
    Course Condiment
    Cuisine Asian inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 8
    Calories 53kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • a high-speed blender or food processor

    Ingredients

    • ½ cup raw cashews
    • ½ cup water + more for soaking cashews
    • 1 ½ tablespoons white miso paste
    • 1 tablespoon lemon juice
    • ½ teaspoon sesame oil
    • Salt and pepper
    US Customary - Metric

    Instructions

    • Soak cashews in water for at least 4 hours to soften them, or 15 minutes in hot water. Drain water.
    • Mix all ingredients in a high-speed blender or food processor until smooth and creamy.
    • Serve over your favorite vegetables.

    Notes

    This cashew sauce will last 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 120mg | Potassium: 59mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.6mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. carolyn says

      January 03, 2022 at 12:29 pm

      do you add 1/2 cup water to the soaked cashews before blending?

      Reply
      • Willow Moon says

        January 03, 2022 at 12:34 pm

        Yes

        Reply
    2. Nela says

      October 22, 2021 at 9:38 pm

      Your miso must be milder than mine! I used chickpea miso and the sauce is *quite* miso-y. However, it has a great flavor. I served it with rice, chickpeas, and a big ol rainbow of veggies. Next time I’ll just use less miso!
      Thanks for the recipe.5 stars

      Reply
      • Willow Moon says

        October 23, 2021 at 10:37 am

        I'm glad you liked it and were able to use it with a few meals. I've never tried chickpea miso. I'll look for it the next time I'm at the store. I read that it is a bit stronger than mild white miso but not as rich as red miso.

        Reply

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    Miso Cashew Sauce

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