Vegan Parmesan Cheese ビーガン粉チーズ [Recipes, All Seasons 1年通]
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。
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"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.
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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.
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machine pressed Sakekasu
“Sake” is made from rice, water and the culture called “Koji”.
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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.
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Kasujiru, winter soup
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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 !
