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Zucchini Miso Butter

I love this Zucchini Miso Butter! It's fat-free, vegan, and you only need three ingredients to make it! Spreading something this delicious and this healthy on my sandwiches feels almost too good to be true.
5 from 3 votes
Prep Time 5 mins
Cook Time 1 hr
Additional Time 10 mins
Total Time 1 hr 15 mins
Course Sauces & Condiments
Servings 10 Servings


  • 2 medium zucchini 250-300 grams each
  • 1 Tablespoon white miso
  • 1 Tablespoon nutritional yeast


  • Preheat the oven to 450. Wash the zucchini, then place them on a parchment-lined baking sheet. Using a fork, poke several holes in each of the zucchini, then bake them in the preheated oven for one hour.
  • Cut each of the zucchini in half lengthwise and allow them to cool long enough to handle them, about 20 minutes.
  • Scoop out the flesh of the zucchini, leaving the skin behind. Transfer the zucchini flesh onto a clean tea towel and squeeze out as much water as you can.
  • Add the squeezed zucchini flesh to the bowl of a food processor along with the miso and the nutritional yeast and blend until very smooth.
  • Enjoy right away, or keep in a sealed container in the fridge for up to one week.
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