Cashew Miso – Creamy, Nutty Umami Paste | Brown Koji Boy

Cashew Miso is a soy-free miso made from lightly roasted cashews and chickpeas, fermented with koji to create a creamy, nutty and deeply umami-rich paste.

Where miso meets nut butter.

Smooth, slightly sweet and savoury, it sits somewhere between a miso and a nut butter — versatile enough for both sweet and savoury applications.

Rich, rounded and easy to work with.

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Key Features

Soy-Free Miso Alternative
Made with cashews and chickpeas instead of soy.

Creamy & Nutty
Smooth texture with naturally rich flavour.

Sweet & Savoury Balance
Works across both desserts and savoury dishes.

Highly Versatile
Can be used as a spread, base or flavour enhancer.

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How to Use

• Stir into curries or gravies to add body
• Use in vegan butter masala or creamy sauces
• Add to noodles or dressings as a tahini alternative
• Blend into brownies, caramel or desserts
• Spread on toast or mix into smoothie bowls

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Ingredients: Cashews, Chickpeas, Rice Culture (Koji), Salt

Key Features:

Soy-Free & Vegan: Ideal for those with soy allergies or following a plant-based diet.

Rich Umami Flavor: Thanks to the fermentation process with rice koji.

Live Cultures: Supports gut health with beneficial probiotics.

Handcrafted in Goa: Made with traditional fermentation techniques.

Product Attributes:

Fermented in Goa

Weight: 200g per container

Storage: Keep refrigerated at all times. Contains live active cultures.

Shelf Life: Best before 6 months from the packing date.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our miso's dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our Miso's to be good for upto a year (store in freezer to maintain best quality)