Easy Vegan Gochujang Sauce
Ingredients
-
⅓
cup
chickpea miso paste
-
¼
cup
maple syrup
-
⅓
cup
Korean chili flakes
-
¼
cup
coconut aminos
-
4
cloves
garlic
-
2-4
Tbsp
water
Instructions
- Add chickpea miso, maple syrup, chili flakes, coconut aminos, and minced garlic to a blender or food processor.
- Blend until smooth, adding water gradually to reach desired consistency.
- Taste and adjust flavors as needed by adding more chili flakes, coconut aminos, maple syrup, garlic, or salt.
- Store in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Nutrition Facts (estimated)
Servings
8
Calories
68
Total fat
0.6g
Total carbohydrates
15g
Total protein
1.7g
Sodium
410mg
Cholesterol
0mg
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