Miso butter!! The first time I tried miso butter, it was an absolute game-changer. Not only is it incredibly easy to make, but it’s also a versatile and delicious condiment that can be used in so many different ways, from adding it on top of grilled vegetables to spreading it on toast! 🙌🏼🤤
INGREDIENTS
1 jar @thevegandairy butter
2 Tbl white miso paste
1 clove of garlic, minced
2 tsp mirin
METHOD
Sit the Vegan Dairy butter out of the fridge until softened, about an hour.
Combine all ingredients in a blender or food processor and mix until well combined.
Return mixture to the butter jar and refrigerate to set the butter. Use to top roast vegetables, steamed greens, pasta or add a spoonful to ramen soup to make it extra rich and umami.
FOR THE MISO BUTTER ROASTED CABBAGE
1/2 a cabbage, cut into 4 wedges
Olive oil
Miso butter
METHOD
Preheat oven to 200C. Place cabbage on a baking tray and drizzle with oil. Bake for 30 minutes. Flip the wedges, then generously coat the top with some miso butter. Bake for a further 10-15 minutes or until cabbage is cooked through and edges are golden and caramelised. Top with more vegan butter and some fresh coriander to garnish.
