Almond parmesan
Your tongue recognizes four basic tastes: sweet, sour, bitter and salty. Then there is another one, called ‘umami’. This is a deeply savoury flavour found in shitake mushrooms, parmesan cheese and sun-dried tomatoes. In Japan they harness it in a broth made from kombu seaweed and dried bonito flakes. Western or Chinese soups made from bones, meats and vegetables have a more complex taste but they also come under the ‘umami’ category.
Some months ago I was sent a recipe for Vegan Parmesan, which is intriguing because it has a taste not unlike authentic aged cheese. That recipe called for nutritional yeast and garlic powder – which I didn’t have. So I experimented and came up with my own version which is just as simple to make.
Details above.
