Dairy Free Miso Pesto

Garlic Noodles with Miso Butter

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Dairy Free Miso Pesto

  • Author: Great Eastern Sun
  • Yield: 1 cup 1x


This delicious Dairy-Free Miso Pesto is seasoned with our best selling Miso Master Organic Mellow White Miso. Serve over noodles or vegetables, as a pizza topping, or stir into soup.




1. Combine the first 5 ingredients in a blender or food processor.

Very slowly trickle olive oil through top of the machine with motor running, until desired consistency is formed.

2. Prepare Organic Planet Organic Whole Wheat Lomein according to directions on package. Serve  topped with Miso Pesto.


You may also serve miso pesto with vegetables, as a pizza topping, or stir into soup for a flavorful treat!

  • Category: Pasta
  • Cuisine: Italian


Mac & Cheese Vegan Style

Mac & Cheese Vegan Style

This dairy-free version is none the less rich and satisfying. Vegetables can be added for a type of Pasta Primevara, but be careful not to overcook them, they should be tender-crisp.


1-1/2 tablespoons olive oil
2 cloves garlic, finely minced
1 small onion, diced
3 tablespoons unbleached white flour
1-1/2 cups vegetable stock
pinch sea salt
pinch white or black pepper (optional)
2 tablespoons Miso Master Organic Sweet White Miso
2 tablespoons tahini
2 tablespoons finely chopped fresh basil
1 cup parsley, minced
1 tablespoon red wine vinegar or lemon juice


12 ounces macaroni (such as rotelli, ziti, penne, or shells)


Add the oil to a medium-sized frying pan, and sauté the garlic and onion over low heat for 2 minutes, being careful not to brown the garlic. Add the flour and stir constantly for 1 minute. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer 5 minutes. Add a little more stock as needed, if sauce is too thick.

In a small bowl combine the miso and tahini, and gradually mix in 1 cup stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 minutes. For the last minute add the basil, about 3 tablespoons of the parsley (reserve the rest to garnish), and the vinegar or lemon juice.

Add the noodles to 3 quarts of rapidly boiling, salted water. As soon as the macaroni is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.

Jan and John Belleme are incredible cooks, authors and experts in traditional Japanese foods. They co-authored  Culinary Treasures of Japan, Cooking with Japanese Foods, Japanese Foods that Heal and The Miso Book: The Art of Cooking with Miso


Miso Master Organic Sweet White Miso

Miso Master Organic Sweet White (Low-Sodium) Miso is our sweetest, most delicate miso. This Short-Term miso has its own unique position in the miso universe; it has the least amount of salt and soybeans. Less salt means lower sodium content than other misos, so salt-conscious consumers can partake of the many health benefits of eating miso.  Miso Master produces the only organic lower-sodium miso widely available in the natural food industry. Aged a minimum of 15 days. Unpasteurized, made in USA.

Purchase Miso Master Organic Sweet White Miso at your local organic market or direct from Great Eastern Sun's Online Market HERE >


Miso Pecan Sauce

Yield: About 1 1/2 cups

Walnut sauce has long been one that our family enjoys with noodles as well as vegetables. One day, we used pecans instead of walnuts and found they made an even better sauce. Since pecans lack the slight bitterness of walnuts, this sauce needs no sweetener. If, however, you use walnuts, be sure to add 1 or 2 teaspoons of mirin or rice syrup. This recipe makes enough sauce for about a pound of noodles.


2 teaspoons extra-virgin olive oil
1 small onion, diced
1–2 cloves garlic, minced
1 cup pecans
1 cup water or mild-flavored vegetable stock (carrot stock is a good choice)
3 tablespoons Miso Master Organic Mellow White Miso or Sweet White Miso
1 teaspoon lemon juice (optional)


  1. In a small skillet, heat the oil over medium-low heat. Add the onion and garlic, and stir to coat with the oil. Reduce the heat to low and cover. Stirring occasionally, sauté for 15 to 20 minutes, or until the onions have caramelized to a golden brown color. If necessary, add 1 or 2 teaspoons of water to prevent burning. 
  2. While the onions cook, roast the pecans in an unoiled skillet over medium heat, stirring constantly for 5 to 10 minutes, or until crisp and fragrant. 
  3. Place all of the ingredients in a blender, and blend until smooth. Use immediately.