Homemade Vegan Parmesan Cheese Recipe
This homemade vegan Parmesan cheese is a creamy, flavorful dairy-free alternative perfect for grating, slicing, or melting over your favorite dishes. Made with potato starch, refined coconut oil, green olives, plant-based milk, nutritional yeast, lemon juice, white miso, and salt, it offers a tangy, cheesy taste with a firm and bouncy texture. Steamed to perfection, this recipe yields a versatile vegan cheese that enhances pastas, salads, and more.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 18 servings
- Category: Cheese
- Method: Steaming
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegan Parmesan Cheese Ingredients
- 1 cup potato starch (do not substitute with other starches; potato flour is not the same as potato starch)
- 1/2 cup refined coconut oil (melted and cooled to room temperature, not hot)
- 1/4 cup sliced green olives (1.7oz / 50g)
- 1/2 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 1/2 teaspoons salt
Instructions
- Blend Ingredients: Add all ingredients to a blender. Blend the mixture until it’s completely smooth and creamy, stopping to scrape the sides as needed to ensure even blending.
- Prepare Baking Dish: Grease a heat-safe baking dish with a minimum capacity of 2 cups (500ml). Ensure the dish fits into your steamer basket. Pour the Parmesan mixture into the prepared dish and cover it tightly with aluminum foil.
- Steam the Parmesan: Add several inches of water to a large pot with a steamer basket and bring it to a boil. Once boiling, place the covered dish inside the steamer basket, cover the pot with a lid, and steam for 35-45 minutes. The Parmesan should become solid but still bouncy to the touch and have a darker color.
- Cool the Cheese: Remove the dish from the steamer and let it cool slightly. If condensation has formed on top causing a soft spot, gently pat it dry with a paper towel. Cover and chill the Parmesan overnight in the refrigerator for best results.
- Unmold and Serve: Once completely chilled, release the Parmesan block from the dish. If needed, run a knife around the edges to loosen it. Cut into wedge shapes by scoring and breaking apart to create rustic edges. Use as desired for grating, slicing, or melting.
Notes
- Do not substitute potato starch with other starches like cornstarch or potato flour as they will affect texture and firmness.
- Refined coconut oil is preferred because it has a neutral flavor and melts smoothly; avoid unrefined to prevent coconut taste.
- Plant-based milk such as oat or soy works best for a creamy consistency.
- Steaming ensures the cheese sets properly without drying out or baking.
- Allowing the cheese to chill overnight improves its firmness and makes it easier to handle.
- Darker color after steaming indicates it is ready but do not oversteam to avoid being too soft.
- This vegan Parmesan melts beautifully and can be used in any dish that calls for traditional Parmesan cheese.
