🔸 A Vegan Parmesan You Can Actually Grate? Yes, It Exists!
Surprisingly, there aren’t many recipes online for a vegan parmesan block that’s firm enough to grate.
Most versions rely on coconut oil and sometimes cashews, but after trying multiple recipes, I realized I needed to create my own.
🔸 The Problem with Coconut Oil?
💡 Coconut oil melts at 24°C (75°F) – meaning your parmesan can turn soft on a warm day.
💡 I wanted a perfectly firm, grateable vegan parmesan with rich, authentic flavor.
🔸 The Solution? Cocoa Butter!
The one and only ingredient that stays solid even in summer – just like real parmesan!
👩🍳 How I Made It:
✅ Melted cocoa butter in the microwave.
✅ Added almond butter – a lighter, creamier alternative to cashews.
✅ Mixed in nutritional yeast, white miso, lemon juice, apple cider vinegar, and seasonings.
✅ Poured into a mold, let it set in the fridge – and that’s it!
🔸 The Result? Pure Perfection!
🧀 Grates beautifully over pasta, soup, or salad.
🥪 Slices perfectly – an instant upgrade to any sandwich.
❄ Long shelf life in the fridge, so you’ll never be without parmesan again!
📢 Once you try this homemade vegan parmesan, you'll never go back! 😋❣
Enjoy every bite 😋❣
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It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Grateable Vegan Parmesan Block
- ½ cup almond butter (4.64oz) - 130g
- ¾ cup toasted cocoa butter flakes* (3.57oz) - 100g
- 1 cup nutritional yeast flakes
- 1-1½ Tablespoon sweet white miso
- 1 Tablespoon lemon juice by taste
- 1-1¼ teaspoon apple cider vinegar or coconut vinegar
- 1-1¼ teaspoon garlic powder
- ¼ teaspoon onion powder optional
- ¼ teaspoon salt by taste
- Melt the cocoa butter in a microwave or small saucepan over low heat.
- Transfer the cocoa butter to a medium bowl, add all the other ingredients and mix well; Taste and adjust seasoning if necessary.
- Line a 4-inch diameter springform pan with cling film; transfer the mixture to the pan, cover the top with the cling film, and place in the refrigerator to set for about an hour - until the parmesan hardens.
- Instead of using a spring mold, you can make personal mini Parmesan in the shape of hearts, flowers, etc. - pour the mixture into silicone praline molds and place it in the refrigerator to set.
- Remove the parmesan from the mold, put it in a sealed plastic bag (or wrap it well in a cling film) so the parmesan does not dry out, and keep it in the refrigerator. If you make mini parmesans, remove them from the silicone mold and store them in a sealed box.
- The Parmesan keeps in the fridge for a long time.
- Use only toasted (deodorized) cocoa butter. Raw Cocoa butter will yield Parmesan with an intense cocoa flavor and aroma, while toasted cocoa butter is almost tasteless and odorless.
Tracy says
Where do you find the cocoa butter?
Sara Dagan says
HI Tracy,
You can buy toasted or deodorized cocoa butter in stores specifying in pastry products, or online - like amazon. here is a link: https://amzn.to/3cVhr3P