A good alternative to butter on muffins and bread or a topping for vegetables, rice, green salads. Makes about 2 cups.
1 cup tahini
1/4 cup plus 2 Tblsp white miso
1 teaspn fresh lemon jice
1 teaspn tamari
maple syrup (optional)
1/2 cup + 2 Tblsp hot water
Puree all but syrup in a blender with hot water, scraping down the sides. Or you can whisk by hand until blended. Add syrup to taste, if using (I never use the syrup).
From “3 Bowls, Vegetarian Recipes from an American Zen Buddhist Monastery”
Submitted by Mary Ellen Courtney.