Once you eat a dish with miso butter, you’ll want to have this umami condiment stashed in your fridge for those last-minute seasoning adjustments when your food needs an extra boost of flavor.
Keeping things simple when it comes to cooking is best, and this quick recipe is the perfect example of why.
For something so uncomplicated, it packs a serious flavor punch.
What is Miso?
Miso is a traditional Japanese seasoning that’s made by fermenting soybeans or chickpeas (soy-free) with sea salt and cultured grains (koji).
This salty condiment adds a rich, complex, umami flavor to food but isn’t intended to be eaten alone.
The most common types of miso are white, yellow, and red, but the flavors vary from color to color and are often used for different things:
- white miso is mellow and slightly sweet – great for things like soups, sauces, marinades, dressings
- yellow miso has a more intense flavor than white miso, but is still mild – great for soups and sauces
- red miso has the most concentrated, salty, fermented flavor – great for heartier foods like meat or tofu
Important to note: although miso is typically cultured with rice, it can also be cultured with barley. My favorite brands are Miso Master Organic (which also has a soy-free option) or Cold Mountain Miso. Both of these brands clearly label their products gluten-free.
How to Make Miso Butter
Miso butter is as straightforward as it sounds. It consists of just miso and butter.
Easily make it dairy-free (& vegan) by using dairy-free butter. (I love Miyoko’s, soy-free Earth Balance, or Country Crock plant butter.)
To make, simply combine the white (or chickpea) miso with room-temperature butter and mix together with a fork until well combined.
How to Use Miso Butter
Miso is a great ingredient in dairy-free cooking because it imparts a similar tangy, salty, umami flavor that dairy products have and also adds a creamy texture to whatever you add it to.
Here are some ideas:
- Add to a baked sweet potato
- Melt into pasta
- Eat on toast with fresh berries for a sweet and salty combo
More Homemade Condiments to Try
If you loved this recipe, be sure to check out:
Miso Butter (Dairy-Free, Soy-Free Option)
- 4 tbsp dairy-free butter or regular
- 2 tbsp white miso or chickpea miso for soy-free
- Let the butter comes to room temperature.
- In a small bowl, mix the butter and miso with a fork until well combined.
- Store in the fridge until ready to use.