Vegan Anchoy Paste
  1. 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.

  2. Measure out 1 teaspoon nori powder and stir into ¼ cup white miso. (Extra powder can be stored in airtight container at room temperature for up to 2 months.)

  3. Add Bragg's Amino Liquid and caper brine in small bowl.

  4. 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

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineAsian

Occasions🧄Cooking Ingredient📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 5m

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