Raw Vegan Miso Cured Avocado
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 1 avocado (ripe but firm)
  • 3 Tablespoons miso
  • 1-2 Tablespoons water
  • 1 Tablespoon maple syrup
  • Some sprouts, sesame seeds, thinly sliced green onion for garnish (optional)
  • Some lemon juice and toasted sesame oil to drizzle when serving
  1. Cut the avocado in half and take the pit out. Peel the skin off very carefully.
  2. Add water and maple syrup to the miso and mix well.
  3. Cut a piece of cheese cloth so that it is just big enough to cover the avocado halves. Wrap the avocado with the cheese cloth. I recommend wrapping it so that the ends of the cloth can be tucked in the hole where the pit was.
  4. Coat the entire avocado with miso.
  5. Place the avocados in an air-tight container and let it sit in the refrigerator overnight.
  6. After about 8 hours, peel off the cheese cloth partially and take a small piece off the avocado from either the top or the bottom for a taste test. Check to see if the flavor is the desired intensity. It should taste savory and cheesy. If you haven't achieved the desired depth of flavor then give the avocado a few more hours to cure. If you are happy with the savoriness of the avocado, peel the cheese cloth off.
  7. Slice or dice the avocado into your desired size.
  8. Garnish with sprouts, sesame seeds, and thinly sliced green onions. When serving, lightly drizzle the toasted sesame oil on top and squeeze some lemon juice.
White miso is a milder miso than red miso, so the end result is milder. Red miso achieves a savorier, cheesier, and deeper flavor, which I prefer.

If you don't have any cheese cloth, you can apply the miso directly on the avocado, then wipe the miso away when curing is done.

Miso cured avocados are great on salads, crackers, sandwiches, wraps, etc. For a cooked option, it's delicious with rice, toast, pasta, etc.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-miso-cured-avocado/