Why You’ll Love This

Food experimentation has always been a passion of mine, a bond that flourished between Sylvia and me back in our boarding school days. We whipped up some uniquely delightful (and sometimes questionable 😂) dishes in our dorm room hotpot, unknowingly paving the way for our culinary careers and eventual restaurant venture!

This vegan cheese recipe brings back those nostalgic moments when unexpected ingredient combinations yield something extraordinary. I was genuinely amazed by the flavor of this vegan parmesan! It’s rich, sharp, and salty, with a texture that’s softer than traditional hard cheese, yet it crumbles beautifully! It can be grated, sliced, shaved, and even frozen—plus, it has that familiar parmesan look!

Vegan Parmesan Ingredients

• Unsweetened Soy Milk: This plant milk serves as the base for the cheese. You can substitute it with any rich, neutral-flavored plant milk.
• Potato Starch: Ensure you use potato starch and not potato flour, as this is essential for achieving the right texture and binding the cheese together.
• Lemon Juice and White Vinegar: These ingredients bring acidity and tang. The white vinegar adds an essential sharpness to the flavor profile.
• Refined Coconut Oil: This gives the cheese its neutral flavor and creamy texture. You can use unrefined coconut oil, but it will impart a distinct coconut taste.
• White Miso Paste: This ingredient contributes a mild umami flavor along with a hint of nuttiness and sweetness.
• Nutritional Yeast and Dry Mustard Powder: Together, these add a cheesy flavor and boost umami goodness.
• Salt: You’ll need regular salt and coarse sea salt. The coarse salt mimics the crystallized bits found in aged parmesan cheese.

How to Make Vegan Parmesan Cheese

1. Prepare Your Container: Line a glass container with parchment paper, allowing it to hang over the edges to cover the cheese later. Make sure the container fits into your steamer. I use a glass food storage container with a locking lid. It’s best not to use a plastic lid during steaming, although you can store the cheese with a plastic lid afterward.
2. Blend Ingredients: In a blender or food processor, blend all the ingredients (except for the coarse salt) until smooth and creamy.
3. Transfer Mixture: Scoop the blended vegan cheese into the lined container. Sprinkle the coarse salt on top and gently swirl to combine.
4. Cook: Fold the parchment paper over the cheese and cover with a piece of foil. Place the container in the steamer basket. Heat the water underneath to a steady simmer, then steam the cheese for 45 minutes with the lid on. When it’s done, it should feel slightly bouncy and look a bit translucent.
5. Cool and Refrigerate: Allow the vegan parmesan to cool, then store it in the refrigerator covered with an airtight lid for at least 6 hours or overnight to fully set.

Chef’s Tips

• Container Type: I recommend using a glass part of a square storage container for steaming. While you can use the plastic lid snapped on, it’s safer to avoid plastic exposure during cooking. Use parchment and foil as covers.
• Choose Your Steamer: A 6-quart pot with a steamer basket works perfectly. A bamboo steamer can also be a great choice!
• For Rustic Appearance: If you desire a more rustic parmesan look, lightly score the cheese before breaking it into wedges.

Storing Vegan Parmesan

You can keep the vegan parmesan in the refrigerator for up to a week within a sealed container. It also freezes well, so feel free to store it in wedges or pre-grated!

Serving Suggestions

• Add to Pasta Dishes: Grate the parmesan over pasta, soups, salads, or pizza. It goes particularly well with dishes like Spaghetti with Fresh Tomato Sauce or Roasted Cauliflower Pasta.
• Melts Beautifully: When sprinkled on warm dishes like soups, the parmesan will melt. Just keep an eye on it to prevent it from completely disappearing into your meal!
• Fry It Up: Cut the cheese into cubes and sear them for a unique experience similar to halloumi cheese. This works wonderfully when using it in wraps or salads!

FAQs