Tiny Bowl of Vegan Anchovy

Vegan Anchovy Paste


North America
Makes:
Effort:
Sched:
DoAhead:  		 1/4 cup
*
10 min
Yes		 A flavoring element for Vegans and strict Vegetarians for where Anchovy is called for as a flavor component. If Anchovy is the primary flavor, it's probably less effective.




1
1/4
t
c
Nori Powder (1)  
Miso, White (2)
Make:   -   (10 min)
  1. Take a sheet of Nori, hold it with tongs and wave it over a fairly low gas burner, flipping every few seconds until it is aromatic. It could also be toasted by other means, including in a 250°F/121°C oven.
  2. Tear up the Nori and run it to powder in your spice grinder. One sheet will make about 2-1/2 teaspoons.
  3. Add 1 teaspoon Nori Powder to 1/4 cup of White Miso and mix until thoroughly blended.
  4. Store in an air tight container. The paste will last at least a month in the fridge. Nori Powder will last a couple of months in a sealed container away from heat and light.
  5. Use in place of Anchovies, at the rate of 1/2 teaspoon per Anchovy called for. One chopped Anchovy is also about 1/2 teaspoon.
NOTES:

  1. Nori:

      This is a seaweed (Laver) pressed into dried sheets about 7-1/4 by 8-1/4 inches and paper thin. Use Roasted sheets, but not Seasoned sheets. Those are for snacks. For details see our Nori / Gim / Kim page.

  2. Miso, White:

      [Shiromiso]   This fermented Soybean product is sold in all Asian markets. Here in Los Angeles, the best selection is in the Korean markets. "White Miso" is not actually white, but yellow-beige. For details see our Miso page.

  3. Comments:

      This formulation was developed by the people at Cooks Illustrated magazine in Vermont. Jan/Feb 2021. It is surprisingly Anchovy-like.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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