Homemade Naam Sauce (miso gravy)

This recipe gets it’s name from The Naam Restaurant- a 24 hour vegetarian restaurant in Vancouver, BC that is famous for it’s miso gravy served with potatoe wedges.

While I haven’t been there for a few years, this homemade version tastes just like it if my taste buds remember correctly!

 

Homemade Naam Sauce

What you will need:

2 cups water
1/2 cup nutritional yeast
1/4 cup coconut oil
2 Tbsp toasted sesame oil
2 Tbsp apple cider vinegar
2 Tbsp unrefined sweetener
2 large cloves garlic pressed
1 Tbsp shredded ginger
1/2 cup spelt flour

4 Tbsp barley miso paste (add at the end to preserve the beneficial bacteria)

How to do it:

Step 1: Bring all ingredient except for the miso to a boil.

Step 2: Take off the stove.

Step 3: Add miso and process in a food processor or blender.

Serve over roasted veggies, grains or homemade fries!

* will update with almond flour and coconut flour alternatives to spelt ASAP so watch for that if you are gluten free

  • AlexE

    Hi – I loved this when I lived in Canda and now, back in England, I would love to make it again! How long will it last? Does it have to be used straight away?!

  • goatscabin

    I made this and it is superb! I made it with an all purpose gluten free flour mix and it was just fine. I would say you have a pretty much perfect duplicate of this gravy. It’s awsome poured over steamed greens and rice for a filling and delicious entree.

  • Missdawn

    What unrefined sweetener would you suggest?

  • Phanie Pack

    THIS WAS SO DELICIOUS!!!!!! i didn’t have nutritional yeast, i used Robin Hood GF flour, and also had to sub red wine vinegar with rice vinegar. Used organic cane sugar for the sweetener. THANK YOU!

  • didya

    allergic to coconut – any subs. ideas?

  • Jonathan Wells

    I just noticed there were some unanswered questions on here, and since I love this recipe and have made it many times and am basically on a lifelong quest to recreate the Naam restaurant in my kitchen, I’ll answer some that I’ve figured out.
    @didya: Unrefined cold-pressed sunflower oil or extra-virgin olive oil would both work, and you can use them in salad dressings as well.
    @Missdawn: I use agave syrup, made from the monocot (I just learned it’s not a cactus) that they use to make tequila! Any sweetener would be fine here, maple syrup, honey, palm sugar, or cane sugar. Tbh, even white or brown sugar is fine if that’s all you’ve got. Some of these hippy ingredients are hard to find, depending on where you live. Nothing against hippies.
    @AlexE: It lasts about a week, refrigerated. I usually just make it in a smallish pot, and stick the whole thing in the fridge with a lid, if I can spare the room in the fridge and the pot.

    I just had the Naam Dragon Bowl the other day. There’s definitely a sour taste in the dressing, probably from vinegar and yeast. So good! I’m going to try making it today.