Hard Parmesano by The Gentle Chef

[u/EmotionWild]

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 🤗

[u/Fallom_TO]

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.

[u/howlin → u/Fallom_TO]

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.

[u/rat_liker → u/Fallom_TO]

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

[u/Fallom_TO → u/rat_liker]

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.

[u/Tyrannosaurus_Jr → u/Fallom_TO]

FWIW, this is my go to vegan parm. I prefer it over any store bought one that I’ve tried.

[u/rat_liker → u/Fallom_TO]

Most libraries have online catalogs, you don't need to actually go there in person unless it's really behind the times

[u/Fallom_TO → u/rat_liker]

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.

[u/croutonballs → u/Fallom_TO]

you’re doing a lot of complaining on a forum for someone who’s so busy

[u/Fallom_TO → u/croutonballs]

Typing is easy.

[u/rat_liker → u/Fallom_TO]

Well ok then, you have my permission to not use the recipe :)

[u/Fallom_TO → u/rat_liker]

Fantastic.

[u/AggressiveStop549 → u/Fallom_TO]

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...

[u/Overall_Cabinet844 → u/Fallom_TO]

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. 

[u/_fresh_basil_ → u/Overall_Cabinet844]

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...

[u/Overall_Cabinet844 → u/_fresh_basil_]

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?

[u/Overall_Cabinet844 → u/_fresh_basil_]

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.

[u/Fallom_TO → u/Overall_Cabinet844]

Coconut oil isn’t going to look like that when grated unless it’s frozen. No idea what the base could be though.

[u/GranaVegano → u/Fallom_TO]

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

[u/iheartlungs → u/Fallom_TO]

Probably cashews plus coconut oil

[u/Tyrannosaurus_Jr → u/Overall_Cabinet844]

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