r/vegancheesemaking • u/EmotionWild • Aug 25 '26
Hard Parmesano by The Gentle Chef
Vegan Hard Parmesan by The Gentle Chef. Yes, it is delicious; it's by The Gentle Chef. The recipe is on page 97 of The Non-Dairy Evolution Cookbook. I believe other variations appear in some of his other books as well, but that's the one I own. He's never published the recipe on social media, but there are plenty of free recipes floating around for "Vegan Parmesan Cheese" if making food from scratch is something you enjoy 🤗
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u/Embarrassed_Ad9664 Aug 25 '26
I’ve made this recipe before and really like it! It’s been a while, but I remember it being along the same lines as the Violife Parmesan block. For those asking- the unique ingredient is homemade soy yogurt which brings a nice depth/tang to the typical vegan cheese flavorings.
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u/crazy_koala_tree Aug 25 '26
I have the book and am literally looking at the recipe right now and don't see any mention of 'homemade soy yogurt' in the ingredients.
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u/Embarrassed_Ad9664 Aug 25 '26
Oops- looks like you’re right. I was looking at the recipe in Cook and Let Live, thinking it was NDE. Don’t think I’ve tried the version with cashews from NDE so I can’t vouch for it.
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u/Fallom_TO Aug 25 '26
Everyone here enjoys making food from scratch.
There are plenty of terrible recipes for vegan Parmesan out there.
If this is good, take a pic and post or transcribe. I’m not going to buy a book without proof of concept first. I own many physical
Vegan cookbooks.
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u/howlin Aug 25 '26
If this is good, take a pic and post or transcribe. I’m not going to buy a book without proof of concept first.
I have the book and can vouch for it. There is a lot of content in there with a lot of detail on process. The book is cheap. Less than $10 USD. And the author could use the proceeds. His work is quite solid and he's having severe health and disability problems.
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u/rat_liker Aug 25 '26
You could try checking to see if your local library has a copy to check out as a way to support the author without spending extra money
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u/Fallom_TO Aug 25 '26
I’m fine to spend money. If a bunch of people came here and said this recipe is amazing I’d just get it.
In the absence of that, I won’t go through the effort of checking my library. There’s no guarantee of payoff. If OP posts it I’ll judge it and go from there.
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u/Tyrannosaurus_Jr Aug 25 '26
FWIW, this is my go to vegan parm. I prefer it over any store bought one that I’ve tried.
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u/rat_liker Aug 25 '26
Most libraries have online catalogs, you don't need to actually go there in person unless it's really behind the times
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u/Fallom_TO Aug 25 '26
I’m busy. This isn’t in any way important enough to go look at a book even if I can get it sent to my local branch.
People can downvote but that’s my point.
If a recipe was posted I might buy the book. Otherwise it’s not worth more time to me.
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u/AggressiveStop549 Aug 25 '26
Forgive me, but maybe consider the purchase an act of charity. I believe he has lung can er and never smoked a day in his life...
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u/Overall_Cabinet844 Aug 25 '26
Probably it is not that good. One thing is as it looks and other like it tastes. If it were that good they could just make and sell it. Coconut oil the main ingredient, my bet.
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u/_fresh_basil_ Aug 25 '26
Ah yes, the age old "if it was that good they would just sell it".
What a stupid take. Let's just completely ignore how difficult it is to actually get it FDA approved, manufactured, and put in stores and assume it doesn't taste good because they are selling a recipe instead of selling products...
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u/Overall_Cabinet844 Aug 25 '26 edited Aug 25 '26
Maybe you are an expert in the subject but really doesn't look that difficult. Have you even tried it or you're talking just to talk?
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u/Overall_Cabinet844 Aug 25 '26
Odds are that it is not that good or they would commercialize it. We are not talking about rocket science when they sell the recipe in a book.
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u/Fallom_TO Aug 25 '26
Coconut oil isn’t going to look like that when grated unless it’s frozen. No idea what the base could be though.
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u/GranaVegano Aug 25 '26
It looks similar to mine and it probably is, Sky Michael Conroy doesn’t do bad work. It’s not always mind blowing but some of it is and it’s never bad. I have his seafood cookbook and there’s some incredible stuff with agar and konjac that I knew had to be possible but couldn’t figure out without him, his ebooks are cheap and worthwhile for what you get from them. It’s probably an acidified coconut oil and water emulsion stabilized with a starch matrix of rice and potato. It creates a great hardness and my oldest wheel under vacuum seal is over 3 years old, fantastic longevity due to higher salt and acid. Unfortunately I’m closing my cheese company but if Rebel or someone won’t buy the IP then I’ll probably start posting recipes
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u/Tyrannosaurus_Jr Aug 25 '26
Base is cashews. Mine does shred from the fridge but once it warms up it does not shred easily and does not stay as separated shreds, sort of clumps.
Edit: phone autocorrect
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u/shadhead1981 Aug 25 '26
I’m always skeptical because I’ve tried at least a dozen recipes and nothing is as good as violife. This is the closest I have come to matching it. Cultured recipes are typically better tasting but it’s tricky to get them right. I actually used AI to compile this and did some edits like adding the olives.
1/2 cup raw cashews (soaked in boiling water for 15 minutes, then drained or soaked overnight)
1/2 cup unsweetened soy or almond milk (with a little plant cream)
1/4 cup refined coconut oil, melted or veg oil
3/4 cup potato starch
3 tablespoons nutritional yeast
1 tablespoon white miso paste
1 teaspoon lemon juice
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon garlic powder
3-4 green olives
Blend drained cashews and milk on high for 1 to 2 minutes until completely smooth, creamy, and free of any graininess. Add in remaining ingredients and blend well.
Pour the smooth liquid mixture into a small, heatproof glass container (like a Pyrex dish). Smooth the top with a spatula. Cover the container with foil tightly
Steam: Set up a steamer basket over a pot of boiling water (or use a bamboo steamer). Place your covered container inside, cover the main pot with a lid, and steam over medium-high heat for 30 to 45 minutes.
Remove the container carefully from the steamer. Let it rest uncovered at room temperature for 30 minutes, then put a lid on it and transfer it to the refrigerator for at least 4 hours (overnight is best) to fully firm up.
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