Author: 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.
FEATURED COMMENT:
Can we have a moment of silence in honor of this cheese? O. M. G..! Im in love. I feel like Im eating dairy filled aged Parmigiano! Texture. Flavor. Ease. All on point! Thank you for this amazing recipe! - Susan ⭐⭐⭐⭐⭐
When I was testing out this homemade vegan parmesan cheese recipe, I served it to my non-vegan family and the literally couldn't stop eating it! They were blown away by how authentic it looked and tasted, and were even passing around slices to their friends to try.
This vegan parmesan has a perfectly crumbly texture that can be grated, sliced, shaved, and even melts. With its rich, nutty flavor and authentic look, it's hard to believe it's dairy-free, gluten-free, nut-free, and 100% plant-based. I like cutting my block of parmesan into a wedge so it looks even more like traditional parmesan. If you make this, trust me when I say this parmesan cheese sub will become a staple in your kitchen, adding vegan cheesy goodness to every dish.
Ingredients:
- 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.
- 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: this adds a tanginess to the cheese. Use both the olives and brine when measuring.
- Plant-based milk: 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 vegan parm. You can buy this in the health food section of the grocery store, nutrition or health food stores, or online.
- Lemon juice: 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 to that cheesy taste of this vegan parmesan. Sea salt can be used but given its milder flavor, you may need to add a little more to get the desired saltiness.
How to Make Vegan Parmesan Cheese:
- 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 vegan parmesan 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 vegan 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 and will add that salty, cheesy zing to your next big bowl of spaghetti!
- Storage Tips: Store in the fridge for 1-2 weeks. You can freeze it for up to 3 months, but the texture may soften a bit after thawing. For best results, grate it first, then freeze the grated parmesan (it thaws fast and keeps the best texture).
This vegan parmesan cheese is...
- Savoury, nutty, creamy, and cheesy
- easy to make with just 8 ingredients
- grateable, sliceable, meltable
- DELICIOUS!
Enjoy this parmesan with...
Tofu Bolognese
The Best Ever Lentil Ragu
Fast and Easy Vegan Carbonara
Vegan Seitan Caesar Salad
Vegan Zuppa Toscana
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Recipe inspired by vegscratchkitchen, mensch.chef, and schoolnightvegan.
(click stars to vote)
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.
Servings: (makes about 18oz / 510g of cheese)
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Ingredients
- 1 cup potato starch, (do not substitute with other starches, as they may not work well; potato flour is not the same as potato starch)
- ½ cup refined coconut oil, melted and cooled to room temperature (not hot)
- ¼ cup sliced green olives, (1.7oz / 50g)
- ½ cup + 2 tablespoons plant-based milk, (such as oat or soy)
- 6 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon white miso paste
- 1 ½ teaspoons 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.
Notes
Storage Tips: Store in the fridge for 1-2 weeks. You can freeze it for up to 3 months, but the texture may soften a bit after thawing. For best results, grate it first, then freeze the grated parmesan (it thaws fast and keeps the best texture).
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.
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: this adds a tanginess to the cheese. Use both the olives and brine when measuring.
Plant-based milk: 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: 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.
Steaming tips: if you do not have a steamer pot you can use one of these DIY methods which will work just as well.
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
Kara says
Oh my gosh! This is my first attempt at ever making a vegan cheese and I cannot believe how good and easy this recipe is. I cooked it in glass container in the steamer tray of my thermomix for 45mins and the cheese turned out perfect. Thanks for such a great recipe. ☺️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kara! Wow, your very first vegan cheese!! 🎉 I’m so happy it turned out perfectly, and great to know the Thermomix steaming method worked so well too!