This vegan alfredo sauce featuring miso, a traditional Japanese seasoning, is just as rich and creamy as traditional alfredo sauce. Replacing the heavy cream and eggs with a puree of cauliflower, rice flour, rice milk, and white miso paste gives the sauce a thick and creamy mouthfeel and umami flavor.
Miso's deeply savory, umami flavor forms a foundational basis for much of everyday Japanese cooking and has garnered worldwide acclaim. Miso is made by fermenting soybeans with salt and rice malt. There are different styles of miso, which vary depending on region, climate, and weather conditions, as well as the blend of raw materials and production method. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Vegan “Alfredo” Pasta recipe here!