Wakame Miso Cream (~22 Cal / 2 Tbsp)

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.

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.