Miso and Cashew (or Walnut) Spread

Name: Miso and Cashew (or Walnut) Spread (Miso to Kashū Batā)
Cuisine: Japanese
Ingredients: 1 cup cooked and drained pinto beans; 3 tablespoons cashew or walnut butter; 3 tablespoons cashew or walnut butter; 2 tablespoons Saikyo miso (sweet white miso); 2 tablespoons Saikyo miso (sweet white miso); 1 teaspoon akamiso (brown miso); 1 teaspoon akamiso (brown miso); 2 tablespoons lemon juice; 1 small garlic clove

Miso to Kashū Batā

Preparation info

About
1½ cups
spread

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

I enjoy this spread over toast for my lunch, besides as a dip for crackers or vegetable sticks.

Ingredients

1 cup cooked and drained pinto beans
3 tablespoons cashew or walnut butter
2

Asia
Japan
Lunch
Starter
Vegan
Gluten-free

Method

Blend all the ingredients and 3 tablespoons warm water in a food processor or blender until smooth.

Spread the mixture over toast or serve it as a dip with rice crackers or other crackers.