Recently I did a poll on Instagram to see how many people are as keen on mixing sweet and salty flavors as I am. While this vegan coconut miso caramel dip is what inspired the poll, I was amazed to learn all the combinations people indulge themselves in (from more or less obvious pairings like fries + ice cream and brownie + chips to pickles + sugar, burgers + cherry yogurt and even pasta with sweet condensed milk), and that the reason behind us craving these flavors together is evolution, apparently! They say our palates have evolved to crave sweet and savory together (which could explain the recent discovery of salt-activated sugar receptors found outside of the gut). So this dip is for everyone to enjoy!
Ingredients
Coconut Dip:
- 225 g soaked cashews
- 60 ml canned coconut milk
- 60 ml condensed coconut milk
- 1 tsp vanilla
Miso Caramel:
- 200 g brown sugar
- 235 g coconut cream - solid part of the refrigerated can of coconut milk
- 2 tablespoons light miso paste
To serve:
- Fruit chips
Instructions
Miso Caramel:
- Place the sugar in a heavy-bottomed saucepan over low heat. Leave to caramelize until the sugar is completely dissolved, without stirring (this may take 10-30 minutes, depending on your equipment). If you try stirring it, the sugar will crystalize and the caramel won’t be smooth, so try to stay patient 🙂
- When the sugar has melted, add the coconut cream and stir until smooth. Keep it over medium low heat until thickened.
- Remove caramel from heat and add miso paste, mix well.
- Cool it at room temperature, place in a sterile container, keep refrigerated.
Coconut Dip:
- Blend all the ingredients except the caramel in a blender until smooth.
- Place in a bowl. Garnish with miso caramel before serving. Serve with fruit chips of choice.
Recipe and photography by Anna Kot.
