Homemade Vegan Parmesan Cheese
Get ready to wow with my Homemade Vegan Parmesan Cheese recipe!! With just 8 ingredients, it's easy to make, grates, and melts beautifully, and tastes so delicious! Use it on top of pizza, pastas, salads, soups, stir into sauces, or anywhere you would traditionally add a sprinkling of parmesan cheese.
My Notes:
Servings: (make about 18oz / 510g of cheese)
Ingredients
- 1 cup(s) potato starch (do not substitute as other starches do not work well here)
- 1/2 cup(s) refined coconut oil melted
- 1/4 cup(s) sliced green olives (1.7oz / 50g)
- 1/2 cup(s) + 2 tablespoon(s) plant-based milk (such as oat or soy)
- 6 tablespoon(s) nutritional yeast
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) white miso paste
- 1 1/2 teaspoons(s) salt
Instructions
- Add all ingredients to a blender. Blend the mixture until it's completely smooth and creamy, stopping to scrape the sides as needed.
- Grease a heat-safe baking dish that has a minimum capacity of 2 cups / 500ml. (Make sure the dish you select fits into your steamer basket). Pour the Parmesan mixture into the prepared dish and cover with aluminum foil.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, place the dish inside and cover the pot with a lid. Steam for 35 - 45 minutes, until the parmesan is solid but still feels bouncy when pressed, and is darker in color.
- Remove the dish from the steamer and let it cool slightly. Sometimes condensation can collect on the top of the Parmesan, creating a soft spot. Feel free to pat this dry before chilling. Cover and chill the Parmesan overnight in the refrigerator.
- Once completely chilled, release the Parmesan block from the dish. You may need to run a knife around the edges to loosen it. Cut the Parmesan into a wedge shape by scoring the shape with a knife and then breaking it apart to create a rustic edge.Use the Parmesan as desired—it grates, slices, and melts beautifully. Store in the refrigerator for up to 1 - 2 weeks, or freeze it in an airtight container for up to 3 months.
Notes
Potato starch: no other starches work well here so make sure you use potato starch. You can easily find it in the health food section of the grocery store, health food stores, or online.Â
Coconut oil: ensure that you are using refined coconut oil which is flavorless and odorless. Unrefined coconut oil has a strong coconut taste which will not work well in this recipe. Coconut oil becomes solid when chilled so this is what helps firms up the cheese. No other oil will work for this.
Green olives:Â this adds a tanginess to the cheese. Use both the olives and brine when measuring.
Plant-based milk:Â any kind of plant-based milk will work here. Just make sure that it is plain, does not have any added flavorings, and has a nice neutral creamy taste. Soy, oat, or almond would all work well. I would avoid coconut milk or anything with a strong taste.
Nutritional yeast: adds a cheesy flavor to the parmesan. You can buy this in the health food section of the grocery store, health food stores, or online.
Lemon juice:Â adds a sour tanginess to the cheese. In a pinch you can substitute apple cider vinegar, but I like the fresher taste of lemon juice best.
White miso paste: adds umami to the cheese. Find it in your grocery store in the health food section or the international foods aisle, or order it online.
Salt: parmesan is traditionally very salty, so this really adds the that cheesy taste.
Nutrition
Serving: 1oz (recipe makes about 18oz) | Calories: 100kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg
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