How to make vegan fish sauce
Ingredients
- 1/2 ounce nori seaweed sheets
- 2 tbsp miso (30 g), use chickpea miso for soy-free version
- 1 cup water (filtered or spring)
Instructions
- Soak the seaweed in the water for 30 minutes. Add the miso and put in a blender. Blend until smooth. Pass through a fine mesh strainer, saving the liquid (toss or compost what is caught by the strainer), and store in the refrigerator.
Notes
Per serving:
- 5 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 93 mg sodium
- 0 mg potassium
- 0 g carbohydrate
- 0 g fiber
- 0 g sugars
- 0 g protein
- 0 Weight Watchers Points Plus