One of our favorite ferments is this quick Tasty Paste or you could also call it a Nut or Seed Miso. Swap out for whatever nuts you like! We love to add it to Fermented Vegan Cheeses, spread it on Toast, make a light noodle broth, use it in a Fermented Cashew Cheesecake and more. This is also one of the recipes we contributed to the book Miso Tempeh Natto by Kirsten & Christopher Shockey. We are honored to be one of their Meet the Makers and to have gotten to share some of our favorites with you!
Macadamia Tasty Paste
Makes: 1 pint
Ingredients:
1 cup macadamia nuts
1/2 cup koji
Sea salt
Instructions:
To start soak your macadamia nuts overnight. (Or 6-8 hours)
Put your koji in a bowl and hydrate with 1/4 cup of water. Mix well so everything is hydrated.
Strain your soaked macadamia nuts.
Put your nuts and koji in a blender or food processor with a little fresh filtered water to help it blend to a toothpaste consistency.
Add 1.2 teaspoons sea salt and mix well.
Move the blended mixture to a small jar making sure to tap or press out any big air bubbles or pockets. Be sure to leave 1/2 to 1 inch head room as we’ve found the nut misos to be especially active in a short amount of time.
Put a lid on the jar and label it with its contents and the date. This is a quick ferment 3-5 days and you’re set. You can also go longer to have a more mature nut miso. In that can we suggest you coat the jar with a very thin coat of sea salt like you would with a longer Bean Miso ferment.
