Vegan Parmesan Cheese Recipe
Total Time
6 hours and 45 minutes
Prep Time
10 minutes
Cook Time
55 years and 1 month
Rating
5 out of 5 stars
(3)
Ingredients
8 servings
- 1/2 cup soy milk ( or other neutral, rich, plant-based milk)
- 75 grams (1/2 cup) of potato starch (not potato flour)
- 1 teaspoon lemon juice
- 2 teaspoons white vinegar
- 1/4 cup refined coconut oil
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast
- 1/4 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 -1/2 teaspoon coarse sea salt
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Preparation
Step 1
Line a glass container with parchment paper- let it hang over the edges so you can bring it up to cover the cheese (make sure the container fits in the steamer you are using- I used a glass food storage container with a locking lid. It’s not recommended to steam with the plastic lid on, use the lid when storing it in the fridge.).
Step 2
Blend (or use a food processor) all ingredients, except coarse salt, together until very smooth.
Step 3
Scrape the vegan cheese mixture into the lined container. Sprinkle in the coarse salt, if using, (this gives those crystalized tidbits common in aged parmesan cheese). Swirl it in to distribute.
Step 4
Cover with the parchment and place a piece of foil over the top , sealing it, and place it in the steamer basket.
Step 5
Heat the water to a steady simmer and then place the steamer basket in the pot. Cook for 45 minutes with the lid on. When finished, it should be more translucent in color and a little bouncy to the touch.
Step 6
Refrigerate 6 hours or overnight with an airtight lid.
Step 7
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