- 1 medium onion (finely chopped)
- 2 medium carrots (chopped)
- 1 tbsp olive oil
- 1 pinch sea salt
- 100-200 ml water
- 1 tsp shiro (white) miso
- 1-2 tbsp ground almonds
- Heat the oil in a cooking pot, add a small pinch of salt, the onions and carrots and saute gently until the onions are soft and translucent
- Add the water to the pan, cover and simmer gently until the vegetables are soft. You may need to add more water to prevent the vegetables from drying out, but don't add too much otherwise the sauce will become too runny. If there is excess liquid in the bottom of the pan after the vegetables have cooked, drain it into a jug and reserve it for later.
- Add 1 tsp white miso and 1-2 tbsp ground almonds to the vegetables and puree using a hand blender. Taste and add another tsp of white miso if necessary. If the mixture is too runny, add a little more ground almonds. If the mixture is too thick, add some of the reserved vegetable cooking water from earlier.
- The resulting sauce should have a similar consistency to a dip such as hummus or guacamole
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