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Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute) Recipe

Name: Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute) Recipe
Prep time: 5 min
Cook time: 6 h
Total time: 7 h 5 min
Yield: 12
Cuisine: Italian
Ingredients: 1 pound (500g; about 3 cups) high quality pitted green olives (such as Manzanilla), drained and dried on paper towels; 2 ounces (60g; about 5 tablespoons) white miso paste; 1 ounce (30g; about 4 tablespoons) fresh zest from 3 to 4 lemons; 1 ounce (30g; about 3 sprigs) fresh rosemary leaves

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. Anywhere you want extra savory flavor.

7 hr 5 min total 5 min prep 6 hr cook 12 75 cal

Ingredients

12 serv.

1 pound (500g; about 3 cups) high quality pitted green olives (such as Manzanilla), drained and dried on paper towels
2 ounces (60g; about 5 tablespoons) white miso paste
1 ounce (30g; about 4 tablespoons) fresh zest from 3 to 4 lemons
1 ounce (30g; about 3 sprigs) fresh rosemary leaves

Instructions

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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.
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.
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.