Grateable Vegan Parmesan
Enjoy the rich, nutty flavor of this homemade Vegan Parmesan made from almonds, potato starch, nutritional yeast, and simple ingredients. Perfect for grating over pasta or adding a cheesy touch to your favorite savory meals, this vegan parmesan cheese is a delicious and easy-to-make alternative to traditional parmesan.
Equipment
- 1 high-speed blender
- 1 Pyrex Dish
- 1 spatula
- 1 Steamer or Strainer
- aluminum foil
- 1 sharp knife
Ingredients
- 1 cup almonds (150g) blanched
- 1 cup water (240 ml)
- 1 cup potato starch (160g)
- ½ cup nutritional yeast (8 Tbsp)
- 1 teaspoon sea salt
- 2 tablespoon white miso paste
- juice of 1 lemon
- 1 teaspoon dijon mustard
Instructions
- Place almonds, water, potato starch, nutritional yeast, sea salt, white miso paste, lemon juice, and dijon mustard into a blender. Blend on high speed until the mixture is completely smooth. Make sure there are no lumps.
- Pour the blended mixture into a Pyrex dish. Use a spatula to smooth out the top, ensuring an even surface.
- Cover the Pyrex dish with a lid or aluminium foil. Place the dish in a steamer and steam for 45 minutes. If you don't have a steamer, place a strainer over a pot of boiling water, set the dish on the strainer, and cover everything.
- After steaming, let the dish cool to room temperature. Once cooled, transfer it to the refrigerator to set for at least 4 hours, or preferably overnight.
- Remove the dish from the refrigerator. Gently take the parmesan out of the Pyrex dish. Cut it into wedges or desired shapes. Enjoy your homemade Vegan Parmesan Cheese by grating it over your favorite dishes or eating it as a snack.
Video
Notes
- Serving Suggestions: Grate your homemade vegan parmesan cheese over pasta dishes, salads, or soups. It also pairs well with crackers for a tasty snack.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. For longer storage, cut the cheese into wedges, wrap them in parchment paper, and freeze in a freezer-safe container for up to 3 months.
- Tips for Success:
- Ensure your blender is powerful enough to blend the nuts into a smooth mixture.
- Use freshly squeezed lemon juice for the best flavor.
- Fine sea salt works best for a smoother texture.
- If you don't have a steamer, a strainer over a pot of boiling water works as a substitute.
- Allow the cheese to set overnight for the best results and easiest grating.
- Substitutions:
- For a soy-free option, substitute white miso paste with chickpea miso.
- Dijon mustard can be replaced with yellow mustard if needed.