Parmesan cheese has such a wide range of uses that it can be difficult to find a legitimate alternative for those on a plant-based or dairy-free diet. After all, it’s hard to think of a texturally-similar topping that offers the same nutty, savoury and downright funky flavour properties that the aged cheese has.
Over at Serious Eats, J. Kenji López-Alt tackles this conundrum during his annual vegan month. He succeeds in his quest to find a Parmesan alternative when he stops looking for an imitation replacement of the product that replicates Parmesan’s aged cheese flavour. Instead, he emerges with a topping that possesses a similarly intense burst of flavour and a pleasant texture but has an entirely different flavour profile.
The result — a ground mixture of olives, lemon zest and miso paste — is a product that offers that saturated umami quality as well as textural interest and a long shelf life. It can be sprinkled atop everything that Parmesan is used for, and its flavour profile adds some variety to a sprinkled condiment world that’s dominated by Parmesan cheese. Head to the article below for more, including the full recipe.