Vegan Parmesan Cheese ビーガン粉チーズ

日本語のレシピは　ビーガンベジタリアン情報満載の　Hachidory からご覧下さい。

 

"Trying to be a vegan, but not easy to give up cheese..."

Are you the one ?

It seems that cheese is the hardest food to get rid of when one wants to be a vegan.    It was so for me too.

Here is the recipe you have to try if you are also one of them.

It is “Vegan Parmesan Cheese”, which looks real and tastes similar to the real one.   Some vegans and vegan-to-be like to use the nutritional yeast to obtain the similar texture and the taste of the cheese, but I do not feel good when I consume it, so my methods of making mimic cheese always go with the natural traditional ingredients without using the synthesized products.  

The main ingredient for this recipe is “Sakekasu”.

It may not be easily available outside Japan, but you can still try Japanese grocery shops or Sake breweries if you have them near your place.

manually pressed sakekasu

You also need a blender and an oven that can control the temperature as low as 100 centigrade.

“Sakekasu” is the by-produce of Sake, Japanese rice wine.

machine pressed Sakekasu

“Sake” is made from rice, water and the culture called “Koji”. 

my hand made Sake

After they are well fermented, they go to the last stage to be pressed to separate the liquid and the solid.  The liquid is “Sake” and the solid is “Sakekasu”. 

It is sold in sake breweries and also in some supermarkets in Japan.

The traditional cooking methods are to use it as a main ingredient for the marinade for the vegetables and fish, or to add in miso soup during winter.

 Kasujiru, winter soup

I marinated Hayatouri squash in the Sakekasu based bed.

 

In addition to the traditional ways of cooking, I like to use it for making vegan cheese (I have a few more cheese recipes apart from today’s one.), for bread making as a role of the yeast, for yogurt making to ferment the soymilk.

It is an amazing ingredient indeed.

Here's the recipe of Vegan Parmesan Cheese ! 

Vegan Parmesan Cheese

 

 

Ingredients

I forgot to include the oil in this picture.

 

50g sakekasu

35g rice flour

1/4 tsp salt

10g vegetable oil

 

Procedure

1.   Soften Sakekasu in the room temperature.

2.   Tear Sakekasu with your fingers and throw into the blender.

3.   Add the rest of the ingredients, rice flour, salt and vegetable oil.

4.   Blend to the fine powder.

5.   Spread the powder on the oven tray lined with a baking sheet.

 fluffy but still wet

6.   Bake in 140℃ oven for 10~15 min.

Some parts are brownish and some are yellowish at this stage.

7.   Transfer to the blender and grind.

This blender does a good job for this recipe.

8.   Transfer to the oven tray and spread.

 It looks done, but needs further baking to get drier.

9.   Bake in 100℃ for another 10 min.

 Notes

l  Fine rice flour is suitable for this recipe.

l  This vegan pramesan can last for a month if you keep it in a tightly closed bottle in the fridge, even longer in the freezer. ( it does not get frozen in the freezer.)


The dishes with this vegan parmesan.....

 Onion Sautee with Vegan Parmesan

 

 Vegetable soup with vegan parmesan cheese,
it works as a thickener to make it rich and creamy.

I uploaded the movie of this recipe in YouTube for the first time.   
So visit there for better images.   
https://www.youtube.com/watch?v=VA9P0PK_GdE

Happy cooking!

タグ：Vegan cheese Vegan Parmesan macrobiotics macrobio-vegan sakekasu rice flour マクロビオティック ビーガン ヴィーガン ビーガン粉チーズ 酒粕 米粉