Miso Gravy

  • prep time1 min
  • total time 10 min
  • serves 4

Sweet potato fries with miso gravy is a classic Fresh combination. This recipe takes hardly any time to make, and keeps in the fridge for a few days. Just gently reheat before serving. You can use a whisk to bring this sauce together while you’re making it or, to make it even easier, just use an immersion blender to blend it right in the pot. 

Recipe courtesy of Ruth Tal, Founder of Fresh Restaurant. "SUPER FRESH", available at all Fresh Restaurant locations, Indigo and major book retailers across Canada, release date: September 2015.

79 Ratings
Directions for: Miso Gravy


4 ½ Tbsp (67 mL) spelt flour

¼ tsp (1 mL) garlic powder

¾ cup (175 mL) flaked nutritional yeast

1 ½ cups (375 mL) water or vegetable stock

⅓ cup (75 mL) sunflower oil

1 ½ tsp (7 mL) Dijon mustard

3 Tbsp (45 mL) miso

¾ tsp (3 mL) sea salt


1. Combine flour, garlic powder, and nutritional yeast in a saucepan over low heat.

2. Whisk in water to make a paste. Bring to a boil, then reduce heat and simmer for 30 seconds.

3. Add oil, mustard, miso, and salt. Cook, whisking constantly, until mixture is smooth. Serve hot.

See more: Asian, Quick and Easy, Side



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