Published: by Becky Striepe · This post may contain affiliate links. As an Amazon and ShareASale associate, I earn from qualifying purchases.
Recipe Video Print
There's no cooking required to make this rich, flavorful miso gravy. It comes together in the blender in under 5 minutes and is naturally gluten-free!
You are going to love this super easy miso gravy! It's rich and savory, perfect over a roast or mashed potatoes, and it truly only takes minutes to make in the blender. No simmering or whisking needed!
Jump to:
- Why no cooking?
- How to adjust the thickness
- How to make miso gravy in 5 minutes
- 📖 Recipe
- Frequently asked questions
Why no cooking?
The thing about miso is that it's a probiotic food. That means you don't want to heat it up more than you have to. Heating it too much kills the beneficial bacteria that makes it healthy.
That's not a problem with this gravy recipe. You make the whole thing in the blender, no cooking needed at all.
How to adjust the thickness
This recipe only has one real variable: the nutritional yeast.Nooch is a great thickener, so if you like a thicker gravy, you can add more by the tablespoon until you achieve the consistency you're going for.
I find a quarter to a half cup of nooch to be the sweet spot for my own tastes, but feel free to add a bit more or even start with a bit less, depending on your thickness preferences.
How to make miso gravy in 5 minutes
To make the gravy, just put the miso, water, a little olive oil, shallot, and garlic into your blender, and puree until smooth.
See if it's at a thickness that works for you, then add more nutritional yeast to thicken or water to thin. If you overdo it on the water and things start to taste a bit diluted, add miso, a teaspoon at a time, to bump the flavor back up.
Honestly, I don't think that such a simple recipe needs moreof an introduction, do you? Dust off your blender, and let's do this!
📖 Recipe
No-Cook Miso Gravy Recipe
by Becky Striepe
Y'all, this miso gravy could not be simpler to make, and it's freakingdelicious.
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings: 4
Equipment
Ingredients
- ¼ cup red miso paste
- ½ cup room temperature water
- 2 tablespoons olive oil
- 1 medium shallot cut into quarters
- 2 cloves garlic
- ¼ cup nutritional yeast
Instructions
Put all of the ingredients into your blender, and puree until smooth.
If it isn't at the thickness you want, add more nutritional yeast to thicken or water to thin. If you overdo it on the water and things start to taste a bit diluted, add miso, a teaspoon at a time, to bump the flavor back up.
Video
📝 Notes
You can adjust the thickness of the finished product by using more or less nutritional yeast. More nooch yields a thicker gravy; less makes it thinner.
This recipe multiplies beautifully, so feel free to double, triple, quadruple, etc, to fit your holiday cooking needs!
Miso gravy will keep for up to a week in the refrigerator, so feel free to make this ahead!
Nutrition
Nutrition Facts
No-Cook Miso Gravy Recipe
Amount per Serving
Calories
115
% Daily Value*
Fat
14
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Sodium
642
mg
27
%
Potassium
112
mg
3
%
Carbohydrates
7
g
2
%
Fiber
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
15
IU
%
Vitamin C
1
mg
1
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords miso gravy, no-cook gravy, vegan gravy
Tried this recipe?Tag @glueandglitter on Instagram and Threads!
Frequently asked questions
Can I make this in advance?
You can! This gravy keeps for 5-7 days in the fridge, so you can make it up to a few days ahead of time. Just let it come to room temperature before serving.
Can I double this recipe?
Yes! Feel free to double, triple, quadruple, etc. As long as the ingredients don't overfill your blender, you're good to go.
Is this recipe gluten-free?
This miso gravy is gluten-free as-is.
What to serve with miso gravy?
This gravy is lovely poured over olive oil mashed potatoes or cauliflower mashed potatoes. It also pairs beautifully with my easy lentil quinoa loaf! It's the perfect addition to your vegan holiday meal.
About Becky Striepe
Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.
Learn more about me >>>
Reader Interactions
Comments
Robert Estep
You're right, Becky! This is an easy recipe! I only had white miso paste on hand and it worked out just fine. I also added some chopped cremini mushrooms to make it a mushroom gravy. I also added a squirt of Dijon mustard and a sprinkling of thyme. Great earthy flavors that worked perfectly with our chickpea cutlets last night!Reply
Becky Striepe
Oh what great flavor additions! Thank you, Robert!
Reply
Heather
I haven't tried this yet, but the no-cook option is very appealing (hence my pre-emptive five star rating)! Can I use white miso paste?Reply
Becky Striepe
Yes, that should work fine! The color will be a bit different, but it will still taste lovely!
Reply
Christine
This gravy is insanely good.....my only problem is that I am going through a ton of miso. Is there a way to extend the recipe somehow, for more servings per recipe. I love it. It is so good . Thank you for this recipe.Reply
Becky Striepe
Hmm I'm not sure! The miso is so key to this recipe. You might try adding cloves of roasted garlic to bulk it out, but I can't guarantee that it will be the same, since I haven't tested it that way. You may need to add salt to taste, if you do that, since miso is so salty. If you try it, let me know!
Reply
