This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan.
This Shredable, Grateable, Meltable Vegan Parmesan utilizes coconut butter, Vitamin C crystals, which are essential to this recipe and cannot be substituted. It will harden in the freezer, and can be used on anything for which actual parmesan cheese might typically be a key and/or delectable garnish. This Shredable, Grateable, Meltable Vegan Parmesan contains no common allergens, and requires a few expensive ingredients (coconut oil, coconut butter, Vitamin C crystals, nutritional yeast, and Kala namak black salt. However, for those of you fellow vegans who miss parmesan cheese and haven’t found a store-bought brand that does the trick…I hereby present you with my Shredable, Grateable, Meltable Vegan Parmesan.
It essentially works the same way that dairy parmesan does. *Tip: when left out, it will eventually melt. It is best served very cold, i.e. keep in fridge after removing from freezer. Serving suggestions include:
Shredable, Grateable, Meltable Vegan Parmesan
Add the coconut oil last and blend again until smooth. If more liquid is needed, add more lemon juice in 1 Tbsp increments. Bear in mind that it should stay as thick as possible for this recipe to work, however.
Pour into a freezer-safe container, and use a rubber spatula to remove excess from the blender pitcher/food processor unit so as to avoid wasting any of this delicious vegan paleo parmesan cheez. Freeze until solid. Remove from freezer for serving, let set until a chilled (but not frozen) temperature. Return any unused portion to freezer, and remove again for serving (repeat above steps).
Cheers, Paleoveganista :)