Vegan Anchoy Paste
Servings: 24 servings
Calories:
Anchovies have long been used in Italian and other Mediterranean cuisines to boost savory flavor. We often add a small amount to everything from braises and soups to dips and dressings, where they deepen flavor without contributing overt fishiness. This recipe is for a paste, so use in any recipe that calls for anchovy paste. It is perfect for amping up a tomato sauce or vegan Caesar Dressing.
Print Recipe
Equipment
- mortar and pestle
Ingredients
- 1 tsp nori or seaweed powder
- 1 tsp Bragg's Amino liquid
- 1 tsp caper brine
- ¼ cup white or red miso
Instructions
- Toast one small sheet of roasted seaweed (if not using nori powder) in 275-degree oven. Tear sheet into 1½-inch pieces and grind in spice grinder to fine powder, about 30 seconds. Sheets of roasted seaweed is really inexpensive.
- Measure out 1 teaspoon nori powder and stir into 1/4 cup white miso. (Extra powder can be stored in airtight container at room temperature for up to 2 months.)
- Add Bragg's Amino Liquid and caper brine in small bowl.
- Paste can be stored in airtight container in refrigerator for up 1 month. To use as flavoring agent: Substitute in 1:1 ratio for minced anchovies.1 minced anchovy = ½ teaspoon
Notes
Miso is salty and fermented. It is loaded with glutamates, while nori has both glutamates and ribonucleotides (including some of the same ones that are in anchovies). When combined, these two molecules can dramatically amp up a savory flavor, enhancing a dish's overall complexity.
This paste is best used to amplify umami. It does not work in recipes where the "cured fish" is one of the defining flavors.
