1 cup nuts (I used 70/30 walnuts and chestnuts – what I had in the ‘fridge)
¼ cup light/white miso
1 to 2 Tbs. of minced fresh ginger
½ cup (or more) stock to thin the sauce
Whirl everything in a food processor or blender. Add more stock if sauce is too thick and/or too salty from the miso. This vegan sauce is rich and packed with intense flavor. It's my new favorite sauce!
I served it over braised eggplant, squash and potato for two; but it would be good on any number of things, including baked potato, cooked grains, roasted asparagus, boiled green beans, etc. There will be extra sauce, but you'll be glad of it :-)
