Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute)
Unraveling the mysteries of home cooking through science.
- Yield:Makes about 3/4 cup
- Active time:15 minutes
- Total time:5 to 7 hours
- Rated:
This recipe appears in:
Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-TopperDried olives and miso paste are the secret to this sprinkle-on-everything condiment. [Photographs: J. Kenji Lopez-Alt]
This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It's 100% vegan and designed to take the place of Parmesan in a pasta dish, but it's also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza.
Why this recipe works:
- Olives, rosemary, miso, and lemon zest combine salty, aromatic, and tangy/funky flavors to bring a big boost to savory dishes.
- Dehydrating the ingredients not only concentrates their flavor, but also improves shelf life, creating a condiment that can be stored at room temperature for months.
Ingredients
- 1 pound (500 grams, about 3 cups) high quality pitted green olives (such as Manzanilla), drained and dried on paper towels
- 2 ounces (60 grams, about 5 tablespoons) white miso paste
- 1 ounce (30 grams, about 4 tablespoons) fresh zest from 3 to 4 lemons
- 1 ounce (30 grams, about 3 sprigs) fresh rosemary leaves
Directions
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1.
Adjust oven rack to center position and preheat oven to 225°F. Combine all ingredients in a food processor and pulse until a very rough puree is formed, about 15 short pulses, scraping down sides as necessary. Transfer mixture to a parchment or Silpat-lined rimmed baking sheet and spread in a thin, even layer.
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2.
Transfer to oven and cook until fully dehydrated and crackly, 4 to 6 hours. Let mixture rest in the oven with the door left ajar until completely cool, about 1 hour.
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3.
Transfer mixture to a food processor and process until a rough powder is formed. Store mixture in a sealed container in a dark, cool place for up to 2 months.