Honeyed Peanut Butter Spread - Recipe | Cook for Your Life

Miso Honeyed Peanut Butter Spread

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 16 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

This Miso Honeyed Peanut Butter Spread recipe is delicious, simple, and a good source of plant-based protein. Eat it on whole wheat bread, or pair it with apple slices or fresh veggies. This spread is...

Miso is fermented soy and eating fermented foods provides a source of probiotics in the diet. Miso is also a good source of minerals, especially sodium, which can help in recovery from exercise.

For those who are allergic to peanuts or tree nuts, use sunflower seed butter as a substitute for peanut butter.

In Treatment Tip: This spread makes a great small meal if you are struggling with low appetite or experiencing taste changes during treatment.

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  • ½ cup plus 2 tablespoons smooth all natural peanut butter
  • ¼ cup white miso paste
  • 1 tablespoon honey (optional)
  • 3-4 teaspoons water
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Nutrition Facts


73 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


4 g


2 g


1 g


3 g


162 mg


  1. In a medium bowl, beat the peanut butter, miso paste, honey, and water together until they are completely blended.
  2. If you want a softer or a runnier consistency, gradually add more water, 1 teaspoon at a time, until it reaches your desired texture. Spread on sliced apple, whole wheat toast, or raw vegetables, and serve.

Chef Tips

Miso paste is made from fermented soy beans and is a complete source of protein.

Most grocery stores now carry miso – it’s usually kept next to the tofu in a refrigerated section. There are other kinds of miso than white miso, including yellow and red miso, which are much stronger in flavor and saltiness.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society