Dried Olive And Miso Shake (The Best Vegan Parmesan Substitute)

• 1 pound (500 grams, about 3 cups) high quality pitted green olives (such as Manzanilla), drained and dried on paper towels
• 2 ounces (60 grams, about 5 tablespoons) white miso paste
• 1 ounce (30 grams, about 4 tablespoons) fresh zest from 3 to 4 lemons
• 1 ounce (30 grams, about 3 sprigs) fresh rosemary leaves

1. Adjust oven rack to center position and preheat oven to 225Au0b0F. Combine all ingredients in a food processor and pulse until a very rough puree is formed, about 15 short pulses, scraping down sides as necessary. Transfer mixture to a parchment or Silpat-lined rimmed baking sheet and spread in a thin, even layer.
2. Transfer to oven and cook until fully dehydrated and crackly, 4 to 6 hours. Let mixture rest in the oven with the door left ajar until completely cool, about 1 hour.
3. Transfer mixture to a food processor and process until a rough powder is formed. Store mixture in a sealed container in a dark, cool place for up to 2 months.

white miso, lemons, rosemary

Taken from www.epicurious.com/recipes/member/views/dried-olive-and-miso-shake-the-best-vegan-parmesan-substitute-53103741 (may not work)