This is adapted from my friend Seppo Ed Farrey’s recipe. I’m not a huge fan of peanut butter, but this spread turned me into a believer. It’s delicious, simple, and full of protein. Eat it on bread or use it as a dip for veggies. You can also thin it out with a little water to use a sauce for fish or pasta.
If you are allergic to peanuts or tree nuts, use sunflower seed butter as a substitute for peanut butter.
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 a teaspoon at a time until it’s how you want it.
- ½ cup plus 2 tablespoons smooth all natural peanut butter
- ¼ cup white miso paste
- 1 tablespoon honey
- 1 tablespoon water
Ann's Tips and Tricks
Miso paste is made from fermented soy beans and is a great source of protein.
White (shiro) miso is golden yellow in color, and is the mildest tasting miso; red (aka)miso and barley (mugi) miso are much stronger. If you make the spread with either of these, you may want to add some extra honey.
You can find white miso at any Asian market, but nowadays most markets will carry them in the refrigerated section near the tofu.