This Vegan Parmesan Cheese Uses Two Unexpected Ingredients

Miyoko Schinner has developed a vegan Parmesan cheese recipe that mimics the traditional dairy version using unexpected ingredients and fermentation. By combining nuts or seeds, fermented liquids like olive brine and sauerkraut juice, and fats with a high melting point, Schinner creates a flavorful and cheesy base without grittiness. Deodorized cocoa butter is a key ingredient for achieving a firm, grateable texture, ensuring the final cheese resembles aged Parmesan.

The recipe, which can be made at home over a couple of days, involves fermentation, heat, and starch transformation to create a convincing Parmesan alternative. Schinner's vegan Parmesan can be grated over pasta, melted into sauces, and used in a variety of dishes, offering a plant-based option that closely resembles the real thing. With a focus on accessibility and flexibility, Schinner's recipe showcases the creative possibilities of vegan cheese-making and pushes the boundaries of plant-based alternatives.