Miso Tahini Poutine Gravy - Sauce
Prep time:: 
Total time:: 
Serves:: 1.5 cups
  • 1/2- ⅔ cup water
  • 1⁄3 cup tahini
  • 2 Tbsp nutritional yeast flakes
  • 2 Tbsp lemon juice
  • 2 Tbsp white onion, (chopped if using a hand blender)
  • 2 Tbsp miso (I use a sweet light miso, but any will work)
  • ½ tsp salt
  • NOTE: For orange colored sauce (more “cheddary” looking) add ¼ cup pimento pieces, or raw or roasted red bell peppers, or ½ shredded carrot, and reduce water to ⅓ cup.
  1. NOTE: Poutine gravy-sauce can be made in advance and given a quick whisk, or pulse, before serving.
  2. Place all ingredients in a food processor or blender, and process well until creamy and smooth, one to two minutes, until creamy.
  3. There is no need to heat the sauce if veggies, pasta, or whatever you're pouring it onto ...is piping hot. Otherwise you can either let your blender run until it heats sauce (if it has that feature) or scoop it into small saucepan to warm, whisking often. NOTE: If you heat the sauce too long it will thicken so may need a splash or two of water to thin. Serve in a gravy boat for individuals to serve themselves.
  4. Leftovers make delicious toppings on rice bowls, veggies, tofu or tempeh.
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/cheezy-miso-vegan-poutine-gravy-sauce/