The Viral TikTok Vegan Parmesan is INCREDIBLE (nut-free!) 

Thank you SO much for posting my recipe!!!!!!

I’ve made this twice now. This first time I followed the recipe to a tee and was thrilled with the results. We found it could use a little more tang and salt, but overall the texture and grate-ability were spot on. The second time I upped the seasoning but totally forgot to add the oil. I didn’t have high hopes for this batch but, lo and behold, it turned out fantastic! So happy that I don’t need to buy commercial vegan parm anymore. This one blows them all out of the water, is super inexpensive to make, and I’m throwing away less plastic packaging.

Yas! now this looks amazing! I'm not vegan but always love trying non-animal product options so I can reduce how many animal products I use. Love me some parmesan so I must try this!

Everyone, stop what you're doing, Merle posted

Gratability rating: Great! 😄 I'll have to try this recipe.

Yayyy!! We missed Aria taste tests, for those of us that aren’t vegan but who try to incorporate as much plant based foods as possible, it’s always good seeing a non-vegan’s opinions. Plus you guys are just fun together!

definitely miss brie - apricot and brie grilled sandwiches were my absolute fav years ago!

Definitely adding to my library. Parm and sharp cheddar are the only cheeses I miss. I appreciate your dedication to the process and fairness to the recipe. Thanks for the video.

I live in Poland and there is a vegan cheese company here called "serio" (it's a wordplay because ser means cheese in Polish) and their parmesan is just amazing... I wonder if I'd like this one better

BLUE CHEESE!!! BLUE CHEESE!!! BLUUUUEEEEE CHEEEESE! 🤣🤣🤣

Parmesan aside, you look so well-rested on the trip back from Ireland! absolutely glad you enjoyed your stay

Vegan here, the cheese I miss the most is a good sharp cheddar. I’ve tried a couple of vegan brands of it but they do not taste like it. But no biggie, not torturing cows is much more important! 😊

I think the cheese I miss the most would be what is called "grass" cheese in Dutch, meaning the cows mainly or only ate grass and the cheese is very young and soft. Since I'm lactose intolerant I can't have it at all. That's also why I'm so glad babybel has made plant based cheese now, it's very similar! Maybe you could try to make something like that!

queso oaxaca for sure but i think i’m going to have to make a recipe myself

Ill bet it doesnt taste like Parmesan but yeah why not try it? Looks good. Some decades ago mock cheese was normal in many cultures and often called poormans cheese

Gorgonzola babyyyyy - that’s the friend I miss! Thanks for the vid, I’m definitely making this parm

Ok ok ok… we all loooove a good vegan cheese. But Merle, gurl… what was that pasta you were eating?! Like why you do that to me (us) 😭.

That blender shot is always SO SATISFYING. I love watching the stuff turn into...sludge? "Sludge" doesn't sound appealing, but I think it looks amazing! 😅

I don't know how people feel about parchment paper but I use it all the time I would probably used that to help you get it out of the container that looks like a great recipe I'd be trying it

Of what ingrediences does mushroom seasoning consist? We don't habe it in Germany.😊

I miss brie Soo much you don't even know!! Find a dupe please!

I miss mozzarella the most.

I'm late to this video but: SHARP cheddar!!! Too many vegan cheese companies make their cheddar spicy. I'm not interested in spicy cheddar, I want SHARP!! 😓

Not a vegan, but I have tried making several vegan cheeses. I am totally intrigued by a non nut cheese, and I'll have to try this. Thanks for posting this, and super authentic to me, including a fail. Subscribed for that alone. Looking forward to combing through your content for other ideas!

Love your channel Merle. I’m a life long Vegan. What’s the cooking time of the cheese steam wise? Thank you and love your energy.

I like the old school parmesan it has like 1 ingredient u kno keep dos kem trails smol

The cheese that I miss the most is super sharp cheddar. If you can find something like this, I would appreciate it so much! I am from Wisconsin and the sharp cheddar aged 3+ years is insane. Thank you so much for testing this recipe out! I will need to try it - still a bit confused on how the steaming works though.

Brie Cheese !

Can you make that dairy video but for child labor? Like literally I feel like people are forgetting that children didn’t used to have rights….. anyway that would be interesting to me. I thought of it because a book I’m reading was talking about some man who bought a sugar plantation and vanilla plantation that required children to hand-pollinate the vanilla flowers. It was fiction but I’d love to learn more.

Thank you for sharing!!! It looks great! Now where am I gonna find white miso paste in Greece??!!! Cheese I miss the most...feta of course

How was Ireland for vegan food? I was delighted by how wonderful the U.K. was when I went a few weeks ago and I even tried some of the places you featured in your London video. Thanks!

Looks so good. Can I ask how long you steamed it for?

Been a hot minute since I’ve had time to watch your videos Merle - you look fantastic!❤

I am going to try this, but I think I will use my silicon bread pan and steam it in my instant pot

halloumi for sure!

I subscribed to vegan scratch kitchen. I appreciate you doing this video. I cant wait to try it.

Love your energy, always have me cackling 😂 thanks for posting!

Wow as a digital nomad who doesn't always have access to store bought vegan cheese, this will be a game changer, I just have to source the simple ingredients and I'll always have parm 😍

Excuse me ma'am you are looking fit and vibrant are those some gainz I see in the shoulders?????

I just miss cheese on pizza. You know the type that goes brown on top, that’s not dry? I find the only vegan cheeses at the supermarkets in Australia are basically pure coconut oil and often give me a stomach ache from how much oil they have.

I had the same issue as you where the mixture didn't set after the steaming. Any tips that helped you? More aggressive steaming maybe?

not vegan, but i’m allergic to dairy & i definitely miss goat cheese the most!! i not only put it on absolutely everything, but i also used to just eat it by the spoonful with some honey on it. i haven’t been able to find a vegan alternative that hits that nostalgia spot yet

Lactose intolerant here. I really miss the Brazilian white cheese "Queijo minas". It is a really soft cheese and it gives me worst symptoms than just milk. The vegan options are terrible

Merle, just saw an article this morning I thought you might be interested in. Can’t post a link here (I don’t think) but the title was “Danish food tech company has received €1.3M in funding to develop further its method of vegan cheesemaking that mimics dairy production.”

I’ve taken to trying aged vegan cheeses mainly cashew based but this might age well too… a little applewood smoke… Found Gondino … parmasanstyle at a vegan restaurant in Roma … wow it was amazing. On cold dishes it rocks. A little bit chickpea ish but I guess that’s another ingredient that works. Sheeze cheese awesome sharp cheddar… have them in Australia under the Cheer label…. I think it’s better than the non plant based variety on offer that the label shares its name with. Also potatoes starch based without the plastic texture of most others

MERLE! We SO need some more travel vlogs from you! Next time pleeeease ! 😍

The cheese I miss the most is really sharp cheddar.

Cheese I missed the most: Roquefort. But that changed with discovering fermented bean curd (sold in glasses in Asian markets). Cheese I currently miss the most: 1. A hard strong aged cheese for sandwiches (not melted mostly). 2. A strong Bergkäse that's stringy when melted. To make Käsespätzle.

The cheese I miss the most is Provolone (very common in Brazil, even though it’s Italian, but I never see people talking about it in English videos). One that used to be one of my favourites is what we call “queijo coalho”. Don’t know if it exists by any name in English… both are very salty! Thanks for sharing this recipe. ❤

It looks amaaaazing! Without aging anything. I must try this because it looks so good!

Looks delicious! How long do you steam it?? Thank Beth

❤ thanks for giving me smiles every Wed ❤

My cheese craving is Gouda. The vegan alternatives never seem to hit the spot, so I'd be all over a realistic vegan Gouda

goat cheese!!! The basic tofu recipes are pretty good but I would love something a bit closer.

I'm so glad you got recommend to me I haven't seen you in a while. Subscribed so I don't lose you again!

Nobody has figured out mozzarella cheese! Sorry Miyoko’s doesn’t do it for me and def not plastic melting violife. I’m waiting for that other cheese company to come out with something good, the one who should have won that cheese contest or whatever, “Climax”cheese 😂 🙈. I have high hopes! But in my opinion no one has gotten 🌱 mozzarella! I don’t think it’s possible tbh. I miss Munster cheese too.

Extra Sharp Cheddar, anything genuinely bleu, and smoked provalone. Nutritional yeast does not smell like Parm. We need the actual aromas and the lactic acid sharpness, as well as protein. Vegan commercial brands suck, because of those three lacks. Oh, and they don't brown.

Perhaps I missed it (and I don't have TikTok or instagram so I can't check the source recipe) but can I ask how long you steamed it for? The taste of mine was good but the consistency was like glue... :-/ Thank you. :)

where the frig do you get all this weird ingrediant shit.. is there a portal at the end of an alleyway to Vegan land? Mom goes to Iceland. - You can buy Flour, milk, eggs, cheese. what is wrong with ordinary food? Soy milk? That's vile stuff. This is like me mixing foods when I was eight. Custard with Sausages.

Honestly don't really miss cheese that much. Until someone near me has lasagna or such. That melted, caramelized cheese! 😅 That is definitely up there on the "would love! To have a vegan alternative list".

This recipe was deeply disappointing. It took a lot of time to make and was not very good once made. It is only slightly reminiscent of parmesan. It’s rubbery and could have used a lot more flavor. I would absolutely not make this again. Love your videos but not this recipe.

Not me wanting to try this recipe, even if I'm totally not vegan 😄Thanks Merle!! You are so fun to watch! Keep doing this!! ❤

I have had to cut out dairy as I'm allergic to milk. I miss camambert and brie. In the UK we now have the fauxmagerie and Honestly Tasty. I genuinely can't tell the difference

So I am really intrigued by this recipe as I've had a lot of difficulty lately finding non dairy parmesan from natural food stores lately that have all switched to the fancier "follow your heart" parmesan which is a lot gucci-er but is kind of bland and unconvincing for me. Your recipe is certainly interesting but it is still the same nutritional yeast cheese that was found in 1970s cookbooks with just a few tweaks. Interesting in terms of texture but in terms of smell and taste your friend's remarks told me I am right to feel sceptical. The best non dairy parmesan I've ever tried was one that was in stores 2003-5 and then vanished. It was made by a company in Orlando FL called soyco and was called soymage... And not only did it have an authentic texture... (It was grated so it's hard to really say) But it had a strong pungent smell of Parmesan and that's what made it great in recipes. I have an old jar but the ingredients are hidden by the descriptor "natural flavors". I would just love to be able to make a soy cheese with that pungent parmesan smell so if you have any ideas what combination of spices could achieve that, id really love to know.

O imagen to storage that 4years🎉❤

"..or if you're lactose intolerant" Lactose intolerant people are the BIGGEST cheese gremlins I know LMAO. Will eating the cheese put them through hours of misery? Yes. Will they continue to eat the cheese because it's "just so good"? Also yes, hahaha

Swiss, Provolone, Cottage please!

Ok...I have a question. You mentioned the warping of the tops of your tupperware containers. When you steamed the mixture..did you have the top on the tupperware container? Does the mixture need to be covered when steaming it? I know you mentioned to let the mixture cool before placing the top on it before refrigeration, but I just want that extra clarification that the mixture does or doesn't need covering while steaming.

I think I miss a good sharp cheddar, because it's my favorite with Mexican food.

Xd

Merle I am milk intolerant. So any cheese that I can make. That you know how to make; I would love to learn. Your RU-vid channel is great! May the Lord bless you and yours!

Looking at the OG tiktok, after watching this, I noticed his was much thinker coming out of the blender. Your was pourable while he had to scrape his out, and flatten it in the glass dish. You used the same ingredients and proportions so I'm confused why they were so different.

This looks amazing, I wanna try making it. But is it really nut-free if it has coconut oil? Just asking for nut allergy people

That looks amazing. Would love some kind of a replacement for swiss that doesn't suck.

It's hard to say what cheese I miss, because I feel like we have a lot of alternatives for things like parmesan and ricotta that I am totally content with. Definitely won't say no to more improvement on the likeness to the originals, but the biggest thing for me is affordability and accessibility. I want to see the vegan cheese market focus on ways to reduce costs and make these cheeses more affordable, because I can't justify spending $10 on a tiny tub of vegan ricotta even if I'm entirely happy with the result. But there is one cheese that I feel like the vegan world is neglecting, or perhaps I just haven't looked into it hard enough. But I'd like to see some takes on vegan goat cheese, because that has such a creamy texture that you can't really replace with other types of cheeses normally and get the same result. So seeing more vegan versions that try to replicate that texture would be amazing.

Can you find a dupe to Cracker Barrel's block of cheddar cheese? Asking for my mom who has been vegan for years and misses it dearly.

Ok merle! This sounds delish! Youre the best ❤ 😊

I couldn't believe there's will be alt parmesan cheese! But what if i dont have miso paste? Do you have other alt for miso?

Gruyère, Manchego, Goat cheese, Asiago, I miss it all.

How can you call it something it is not?... Speak the truth! I hate the kingdom that supplies me food, so I want to do what I think is best.

I miss Muenster Cheese 😭 I made this recipe & I will never buy Vegan Parmesan again

That looks differently different. Evrybody so creative 😅

Sharp cheddar cheese moss this one . Was my favorite. Great video loved it thanks so much

I miss all mexican cheeses. Can't wait to try this recipe!

Hi , could somebody help me to understand some point of the procedure of this recipe ,please ? I read you have to steam the cheese once you put it in the glass container but I do not see this been made on the video so I doubt what to do really. I will apreciated it so much ❤️❤️ have a nice summer

Cool, thanks my year of birth 1981 😊 btw love the recipe

Cool, thanks my year of birth 1981 😊 btw love the recipe

I'll try to cook it with the slow cook program of my pressure cooker and see if that works (also, I'll replace lemon with lactic acid - I have a lot at home)

Why does she keep calling pyrex Tupperware? Tupperware is plastic

i miss feta cheese....haven't found a good replacement yet.

Show me a vegan who doesn't have cheese cravings.... go ahead, I'll wait.... ...142 days later... Oh, that's right, there are none... and if these unicorns do exist, good for you...

veganscratchkitchen ingredients 1 cup soy milk 1/2 cup refined (odorless) coconut oil, melted 150g potato starch 5 tbsp nutritional yeast 3/4 tsp citric acid (or 1 1/2 tsp lemon juice) 2 tbsp white miso paste 1 tsp mushroom umami seasoning (I used Trader Joe’s) 1/4 tsp mustard powder 1 1/2 tsp kosher salt preparation add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy!

Great video! The only cheese product I miss is Cheez-Its.

Pamiggiano? Do you want call this poison Parmiggiano? Is like i want create a carrot with a animal bone

Oh cottage cheese, for sure. Only that, but I miss it deeply:(

If you want more Tang, use apple cider vinegar to the recipe.I love it

We definitely need vegan blue cheese and mozarella that does not taste like carton...

I wish there were vegan cheeses that were properly stretchy. That'd be awesome!

Does not look so delicious.. looks like play dough.. and 's not a 9 next to real parmasan don't lie 😜

Omg the things I would do for a vegan sharp Gorgonzola or Saint Agur cheese that could actually compete with the real deal 😭🤌🏻