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Creamy Cheesy Miso Sauce

A vegan creamy and cheesy miso sauce with rice noodles and vegetables.
Prep Time 15 mins
Cook Time 20 mins
Course Dinner
Servings 3 people


  • 4 tbsp flora plant butter
  • 4 tbsp flour
  • 2 tbsp shiro miso
  • 5 cloves garlic minced
  • 1 chili pepper minced
  • 550 ml plantbased mylk I used unsweetened oat milk
  • 5 tbsp nutritional yeast
  • 1 tsp black pepper
  • to taste salt
  • rice noodles
  • 1 romanesco boiled or roasted
  • 1 block smoked tofu
  • 1 chioggia beet
  • 1 chili pepper optional as garnish


  • Melt your butter in a large saucepan over medium heat. Once melted add the flour and mix well. Now add the miso, garlic and pepper and stir for a few minutes or until it becomes fragrant and it’s starting to brown.
  • Poor a little bit of the plant mylk and mix it well, this will prevent clumping. Now slowly, while whisking, add the remaining mylk and mix in the nutritional yeast. Turn the heat to medium/high
  • At this point you taste for salt and pepper, you can also add some extra vegan cheese to make it more cheesy, or fresh herbs/spices for some extra flavour. Mix until it begins to bubble. Keep in mind that the sauce becomes thicker as it cools. In the meantime you can start cooking your noodles and preparing your vegetables.
  • Serve with rice noodles and vegetables of choice, I used romanesco, chioggia beets, smoked tofu and peppers. 
Keyword butter, cream cheese, miso, noodles, sauce, vegan