Easy 1-min Vegan Miso Mustard
1/2 Cup Brown Mustard Seeds
1/2 Cup Apple Cider Vinegar
1/4 Cup MiSOgood Brown Rice Miso
Water, as Needed
Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 24 hours.
Pour the soaked mustard seeds and excess vinegar into your blender. Add the miso and puree until smooth, adding a tablespoon of water at time to thin as needed.
Once it reaches your desired consistency, transfer to an airtight container and let rest in fridge for at least 2 - 3 days before using. It will be very sharp at first and needs some time for the flavors to meld and mellow.
Makes 1 1/4 Cups
Notes: Use as a dip, spread on sandwiches, or swirl into soups for a bright, savory bite.
1/2 Cup Apple Cider Vinegar
1/4 Cup MiSOgood Brown Rice Miso
Water, as Needed
Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 24 hours.
Pour the soaked mustard seeds and excess vinegar into your blender. Add the miso and puree until smooth, adding a tablespoon of water at time to thin as needed.
Once it reaches your desired consistency, transfer to an airtight container and let rest in fridge for at least 2 - 3 days before using. It will be very sharp at first and needs some time for the flavors to meld and mellow.
Makes 1 1/4 Cups
Notes: Use as a dip, spread on sandwiches, or swirl into soups for a bright, savory bite.