No Cook, 3-Ingredient Miso Almond Sauce


When all else fails, the answer is always Zen, especially in all matters related to food. With the exception of Peanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups (more!more!more!) or if anyone wants to make me a big ol’ plate of Lobster Nachos (pile it on baby!)

Photo by Lisa Keating

Photo by Lisa Keating

For the ultimate in Asian sauce simplicity, I found the answer in Mollie Katzen’s The Heart of the Plate. Mollie is known for her 6+ million books in print and her easy (and Zen!) way of creating healthy vegetarian meals.

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Her Miso Almond Sauce that we’ve tossed with noodles have only 3 ingredients. There’s not even cooking involved in the making of this sauce. Watch the video to find out which ingredients create the perfect blend of savory, tangy and creamy!

 Miso Almond Sauce Recipe Video


 Miso Almond Sauce Recipe

 Miso Almond Sauce Recipe



Miso Almond Sauce Recipe

Servings: 4 Prep Time: 1 minute Cook Time: 2 minutes
Miso Peanut Sauce Recipe-0202

This sauce is great at room temperature (for a dip) or warmed and tossed with any type of noodles you want. We've also used it as a marinade with big chunks of vegetables for kabobs; tossed with roasted cauliflower (and sprinkle with sesame seeds). In other words, it's very versatile.

Also, we substituted peanut butter for the almond butter a couple of times and loved it just as much. Any nut butter will work.


1 tablespoon miso paste
3 tablespoons almond butter (or any nut butter)
1/4 cup apple juice


In a large bowl, whisk together the miso paste and almond butter until very smooth. If it helps, add in a tablespoon of the apple juice. Once the miso and almond butter are combined, whisk in the remaining apple juice.

Warm in microwave or saucepan if you wish. We served with cooked noodles and a minced green onions.


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Comments 27

  1. Sara

    Any recommendation as to the type of miso? I think I’ve got red in my fridge. Would any work?

  2. Monica

    I’ve been wanting to use miso more and this is such a simple recipe…and it looks creamy and delicious. Pinned to try! Thanks

  3. Ann

    Steam gal, this looks like a winning recipe. been going more vegan in recent months. After coming home famished and in hoover mode with all the meatcentric choices out there in the everyday world this is a blessing. So fast and 3 ingredient easy! Thank you and Mollie!

  4. Kevin

    There are a variety of types of miso pastes available. What kind do you recommend using for this recipe?

  5. Bonnie Gonzales

    Where do you buy miso paste? is there a best brand name, is it just on the shelf or is in in refridgerator section? I have never seen it and really want to try this recipe.

  6. Kim

    Trying this tonight. We’ll see how it goes with whole wheat spaghetti. I’m adding the scallions, and some chopped, roasted almonds.

    Altered a very basic vinagarette by adding some pineapple juice.

  7. shuvo

    Such easy recipe is helpful for me ,because some time i did not get enough time for cooking. Thank you for share this.

  8. Wokandspoon

    That really does sound simple! All I need now is miso paste which I never seem to have in the house…maybe I should substitute with miso soup paste?

  9. Gwen @ SimplyHealthyFamily

    My kids love miso! In fact, they beg for it every time we eat white fish 😉 (I like yellow miso on fish) I’ve made almond honey soy sauce for our udon noodles a few time but am so excited to give this miso version a try! I wonder which is less salty?

  10. Pingback: Wish List: Miso | Cake Over Steak

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  11. Bohemianess

    Hi, I see that your version of this recipe is different from the one in the cookbook (The Heart of the Plate). In the cookbook, it’s 3 T. miso + 3 T. almond butter + 6 T. apple juice. I’m wondering which one I should try. Can you tell me why you adapted the recipe? What didn’t you like about the original? Thanks!

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  12. Emilia

    Jaden, this sounds absolutely divine! I want to make for my husband, who loves misso–although he is mostly a meat-and-potato guy. I am having trouble figuring amounts in order to make a bigger batch, like the one you are making in the video… Help!

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