Vegan Parmesan Cheese Recipe
This vegan parmesan is grate-able, mildly pungent, nut-free and just the thing to enhance your vegan creations!
How to Make the Best Vegan Parmesan Cheese
If you’ve been searching for the perfect vegan parmesan that actually grates like the real thing, look no further. This vegan parmesan cheese uses a clever combination of potato starch, miso paste, and nutritional yeast to create a firm, sliceable block with that signature tangy, savory flavor parmesan is known for.
What makes this recipe special is its nut-free approach. While many vegan parmesan recipes rely on cashews or other nuts, this version uses potato starch and coconut oil as the base, making it accessible for those with nut allergies. The addition of coarse sea salt gives you those beloved crystallized bits found in aged parmesan cheese, adding both texture and that authentic aged cheese experience.
The steaming method transforms the blended mixture into a firm block that can be grated over pasta, shaved onto salads, or crumbled over soups. After a rest in the refrigerator, you’ll have a versatile vegan cheese that elevates any dish.
Vegan Parmesan Cheese
This vegan parmesan is grate-able, mildly pungent, nut-free and just the thing to enhance your vegan creations!
Ingredients
Vegan Parmesan Cheese
Instructions
Vegan Parmesan Cheese
- 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.
- Blend (or use a food processor) all ingredients, except coarse salt, together until very smooth.
- 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.
- Cover with the parchment and place a piece of foil over the top, sealing it, and place it in the steamer basket.
- 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.
- Refrigerate 6 hours or overnight with an airtight lid before using.
Notes
- Use a glass food storage container with a locking lid for steaming—it's not recommended to steam with the plastic lid on.
- The coarse sea salt creates those crystallized bits you find in aged parmesan cheese.
- Store in the refrigerator with an airtight lid.
- This vegan parmesan is nut-free, making it perfect for those with nut allergies.
