The sauce goes great over vegetables, pasta, whole grains, potatoes, anything! It makes a yummy creamed spinach or a fast Mac N Cheese.
1 cup unsweetened non dairy milk
1/4 cup nutritional yeast
1 tablespoon miso (We use a chickpea-based miso from South River that is gluten-free and soy-free.)
Mix together the nondairy milk and nutritional yeast in a saucepan. Bring to a boil. Simmer for a few minutes and then remove from heat. Let cool for a couple of minutes and then stir in the miso until well incorporated. Serve immediately.
Since miso is alive with probiotics, I would add and blend it in last after you have taken the nutritional yeast and plant milk mixture off the flame/burner as high heat will kill the good bacteria.
Yes, thank you, of course, that’s the way to do it! The recipe has been modified to reflect that change.