Blanched almonds are soaked, blended, and strained into silky homemade almond milk, then whirled with slowly sweated onion, garlic, and mellow white miso until the sauce turns velvety, savory, and smooth.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In blender, soak almonds in 1 cup hot water for at least 15 minutes . Process until smooth, gradually adding remaining cup of water. Strain through fine mesh sieve and return almond milk to blender.
In 2 1/2 quart sauce pan, sweat onion in oil with salt until completely soft. Add garlic and cook a few minutes longer, being careful not to brown vegetables.
Add sweated vegetables and miso to almond milk. Process until very smooth, adding salt and pepper to taste.
Transfer sauce back to sauce pan and heat slowly, whisking to break up lumps. Stir in lemon juice and serve immediately.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
