Creamy Carrot and Miso Sauce

The perfect sauce to go with any pasta dish, it is light and super creamy and will keep in the fridge for 5 days and freeze well if you want to make a big batch.

 

This recipe makes 4 servings

Equipment needed: blender, chopping board, chefs knife, wooden spoon, saucepan

TOTAL TIME: 10 minutes

 

Ingredients:

  • 2 shallots, rough chopped (or 1/2 an onion)
  • 4–6 garlic cloves, rough chopped
  • 2 tablespoons olive oil
  • 2 large carrots, thinly sliced
  • 2 cups water
  • 1/4 cup raw cashews
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons White Miso Paste

 

Method:

  1. Heat oil in a medium pot, over medium heat. Sauté shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.
  2. Once the carrots are tender and slightly cooled, place all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!