↓ Skip to main content

Wakame Miso Cream (~22 Cal / 2 Tbsp)

·203 words·1 min
Table of Contents

A pale green cream sauce that delivers probiotics, iodine, and fucoxanthin while tasting like something you would choose to eat. The Greek yogurt base keeps it thick; the miso and wakame do the nutritional heavy lifting.

Why these ingredients
White miso provides probiotics, manganese, and deep umami. Wakame adds iodine, magnesium, and fucoxanthin – rehydrate in cold water for 10 minutes to preserve nutrients. Nutritional yeast contributes B12, zinc, and selenium.

Ingredients
#

  • 1 tbsp dried wakame
  • 1 cup Chobani zero sugar plain Greek yogurt
  • 1 tbsp white miso paste
  • 1 tbsp nutritional yeast
  • Juice of 1 lemon
  • 1 clove garlic
  • 1/2 tsp onion powder
  • 1/8 tsp xanthan gum

Instructions
#

  1. Rehydrate the dried wakame in cold water for 10 minutes. Drain.
  2. Add yogurt, white miso, nutritional yeast, drained wakame, lemon juice, garlic, and onion powder to a Vitamix.
  3. Blend until completely smooth and pale green.
  4. Add 1/8 tsp xanthan gum. Blend 10 more seconds.
  5. Transfer to a squeeze bottle or jar. Refrigerate.

Storage
#

Keeps 6 days refrigerated. The miso is added raw to preserve its probiotic cultures.