Vegan Parmesan
A creamy, flavorful plant-based cheese that melts beautifully and delivers authentic parmesan taste using simple whole ingredients
Vegan Parmesan
16
Calories/serving: 45Protein/serving: 2 gFat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —16 portions (approximately)
Ingredients
- 250ml unsweetened soy milk
- 100g odorless coconut oil
- 30g rice vinegar
- 15g French mustard
- 35g white miso
- 190g potato starch
- 30g nutritional yeast
- 1pinch salt
Instructions
1Blend Ingredients: Combine the soy milk, coconut oil, vinegar, mustard, miso, nutritional yeast, and salt in a blender. Blend until smooth. Science Insight: Blending emulsifies the coconut oil with the other liquids. The mustard helps bind the fat and water, ensuring a smooth, stable mixture.
2Incorporate Starch: Slowly add the potato starch while blending. Continue until the mixture thickens. Science Insight: The potato starch swells during blending and will fully gelatinize when heated, giving the cheese a firm texture.
3Steam to Set: Pour the mixture into a tray and steam for 1 hour. Science Insight: The steam's gentle heat activates the potato starch's gelatinization process, fully setting the cheese into a solid form.
4Chill in Fridge: Move the tray to the fridge and allow it to chill completely, ideally overnight. Once firm, cut into portions as desired.
5Storage: Store in the fridge for up to 10 days. For freezing, wrap portions tightly in plastic wrap or place in an airtight container. Freeze for up to 3 months.