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, savory, and downright funky flavor 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 flavor. Instead, he emerges with a topping that possesses a similarly intense burst of flavor and a pleasant texture but has an entirely different flavor 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 flavor 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.
Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper | Serious Eats
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