Step 1

To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water a little at a time to thin into a paste (see photo for texture).

Step 2

Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.

Step 3

Store in the refrigerator up to 2 weeks or in the freezer up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.