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

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WOWOWOW PEOPLE, this one knocked me right off my feet. So many of you sent me this recipe and at first glance I thought... eh idk if i wanna do another vegan cheese but THEN i saw the craggy, parmy look taht this thing had and I decided why the heck not. What's another vegan cheese?! Well let me tell you, this one did not disappoint, I was astounded with the final result on this vegan cheese. Excited to share it, hope you give it a try too!
OG video: www.tiktok.com...
‪@veganscratchkitchen3412‬ recipe:
1 cup soy milk
½ cup refined coconut oil
150g potato starch
5 tbsp nutritional yeast
¾ tsp citric acid or 1 ½ tsp lemon juice
2 tbsp white miso paste
1 tsp mushroom umami seasoning
¼ tsp mustard powder
1 ½ tsp salt
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[@veganscratchkitchen3412]

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

[@erichuet1888]

what a coincidence. I just started following you this week on ig, and here you are on merle's video.

[@LorraineRo]

Thank you so much for this recipe! Just saw it on insta a few days ago and saved it. Will definitely try it out on the weekend 😃

[@Aria.Inthavong]

it's amazing!

[@anthropomorphicpeanut6160]

How did you come up with this? It's impressive

[@nailinthefashion]

Why haven't you posted on here in 4 years baby??? You're a star

[@deniseferron3397]

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.

[@justcarineinparis]

Thank you for sharing your experience, I am glad to hear I don’t need the oil ❤

[@deedee2874]

how different was the no oil version

[@deniseferron3397]

@@deedee2874 It has pretty much the same flavour but the texture is a little bouncier, if that makes sense. The mouthfeel is different, too. It doesn’t coat the inside of your mouth as much. Surprisingly, it grilled about the same as the oil version, which doesn’t melt all that much. The next time I make this parm, I’ll try doubling the oil to see if that helps. But I’m sure I’ll be making it without oil again.

[@jb6050]

What fat does to cheese is to smoother the texture and make it more 'meltable'. So, for a hard cheese like parmesan you may probably skip it. I like to add some olive oil and grind white pepper for taste. Other things that add some cheesy flavor is the water of black olive preserves.

[@natlej]

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!

[@MerleONeal]

Definitely try it, this one blew me away

[@one-eyepadidally8449]

@@MerleONeal​​⁠ Where do you buy mushroom umami seasoning? And white miso paste? I’ve been trying to find straight up mushroom powder that doesn’t have red pepper in it (I can’t handle spice and I haven’t had any luck whatsoever finding it w/o spicy ingredients in it). I’ve also never seen white miso paste in a store before.

[@julesvall4913]

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!

[@thebowandbullet]

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

[@MerleONeal]

yes you dooo!!

[@promisedjubileedaniels]

I see whatchu did there 😉

[@alcyonae]

Grate job!

[@powderpink9019]

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

[@MerleONeal]

only one way to find out👀

[@barbarabruce7648]

Poland is the most vegan friendly country ! I was there visiting recently and the vegan food in the supermarkets, restaurants and the vegan cakes....!!!!! Whoa mumma. Very progressive. And yep, the vegan cheese is UMAZING!!!!

[@davidvllr]

Everyone, stop what you're doing, Merle posted

[@MerleONeal]

Bahahaha work?! who needs to work when there's vegan parmesan on the line!

[@akeebamcbean3377]

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

[@MerleONeal]

Aw thanks, Ireland was such a beautiful respite, magical place

[@lcwaves]

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

[@ginaschlitz6337]

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.

[@AmyBG88]

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! 😊

[@jumano]

I'd make this recipe but let it age for a bit. I'm pretty sure there must be loads of vegan cheddar recipes.

[@jumano]

www.google.com/search?q=aged+vegan+cheese+recipe+cheddar&sca_esv=2c75d0c961b2df27&rlz=1C1YTUH_enCZ1053CZ1053&sxsrf=ADLYWILANjbEgUncc6XSWRIhkFelnwcTCg%3A1717681365580&ei=1bxhZpn7IpH-7_UP96HZmQQ&udm=&ved=0ahUKEwjZuYfdjceGAxUR_7sIHfdQNkMQ4dUDCBA&uact=5&oq=aged+vegan+cheese+recipe+cheddar&gs_lp=Egxnd3Mtd2l6LXNlcnAiIGFnZWQgdmVnYW4gY2hlZXNlIHJlY2lwZSBjaGVkZGFyMgUQIRigATIFECEYnwUyBRAhGJ8FMgUQIRifBTIFECEYnwVI-AdQUFiMB3ABeAGQAQCYAXmgAZQGqgEDNS4zuAEDyAEA-AEBmAIJoAK1BsICChAAGLADGNYEGEfCAgYQABgWGB7CAggQABiABBiiBMICBBAhGBXCAgcQIRigARgKmAMAiAYBkAYIkgcDNi4zoAe2MA&sclient=gws-wiz-serp

[@Tangocita444]

Same! I miss a really good, mature cheddar. Violife is pretty good - but nothing like the real thing. But, alas, same as you - it's not worth it and Violife is "Good enough" for now. :)

[@rainforestspirit]

Same! I am from Wisconsin and I really miss the sharp cheddar aged 3+ years. If Merle can find a recipe for this that actually tastes good, I would be forever grateful! Violife was ok but still not the same. And now no grocery store in my town sells the mature cheddar variety.

[@jamesjasonallen4168]

Gourmet Vegetarian Kitchen has a recipe for vegan cheddar. No idea if it’s any good though.

[@ImBoredAsAMoFo]

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

[@vanillablossom]

There's a recipe for vegan blue cheese (original one, the others just copy it, often without giving credit), I made it once, it was incredible, very blue and amazing taste, but it was tedious and took up some space in the fridge for months until it matured. If I had extra fridge and more time, I'd remake it, but alas 😅😂

[@Nedara7]

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!

[@CurlyAndCurvy]

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! 😅

[@CoryDavisPAg]

This was awesome, I am keeping my fingers crossed for a sequel! Please do a part 2 ❤😊

[@wildawake]

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

[@louisehung5864]

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

[@mathewrtaylor]

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!

[@MerleONeal]

Aw thank you :) I'm glad you enjoyed! I hope you like it

[@khawlahpeace1222]

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

[@simpking01]

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

[@chadyfrs93]

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

[@wendytube007]

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

[@vallieohara489]

THAT is a GREAT Idea and it just makes so much sense!!!✨✨

[@galisebernard1919]

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

[@MerleONeal]

Aw happy to make ya laugh, thanks for hangin out!

[@estefaniacalvados2776]

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

[@rainforestspirit]

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.

[@MerleONeal]

so, I'd highly recommend using a smaller tupperware container than I did so that it actually fits inside your pan and you can cover it with a lid! If that makes sense

[@sammybalamby]

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

[@ibbymp4]

This is toooooo real. I’m not vegan nor lactose intolerant, but it’s hard to find goat cheese around me and if a good plant-based alternative recipe came out I’d probably go mostly plant-based. Brie too. I’d love a good plant based cheese charcuterie board

[@DarkBlood325]

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

[@sandracarli1110]

I pulverise 1 C cashews, then add 2 garlic cloves and 1 tsp of salt and blend again shortly. It is easy and tastes great without much saturated fat. The salt helps preserve it. I keep it in the fridge and even after 2 months it tastes great.

[@eddward209]

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.

[@sweetsapphiresunseed]

❤ thanks for giving me smiles every Wed ❤

[@MerleONeal]

🥹 happy to

[@holovka]

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

[@CorineT]

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

[@A.N.H.2000]

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!! ❤

[@MerleONeal]

Thank you!! You should try it!! Your mind will be BLOWN and then you can save some $$ on parmesan ;)

[@Zectifin]

you should definitely give it a try. Even lessening your animal products is still a good step.

[@A.N.H.2000]

Now I definitely will try it!! Going grocery shopping for some miso paste and will make this recipe 😋

[@tofu-munchingCoalition.ofChaos]

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.

[@NikkiNotion]

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!

[@MerleONeal]

welcome back!

[@flavio_pc]

I'll try to do. Thanks!

[@susiegilmour3520]

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

[@prechathenomadmama]

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 😍

[@tosca...]

It IS very exciting! I will be giving it a try 😊

[@BenjaminWagner-qw5vx]

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!

[@MerleONeal]

it was easier in some places than others, small towns were tricky but the cities were great

[@irgendwasmitcomputer]

Blend it in your vitamix until it is hot to activate the starch. No steaming needed.

[@neonmoon8356]

TY for testing the recipe, I appreciate how it uses accessible ingredients and techniques. I would love a white cheddar dupe. Because the ones I've tried just don't have the right kind of sour umami tang. They were all pretty clearly a citrus sour, not cheesy enough. Bonus points if it can be melted in a grilled cheese :)

[@sunny5ma]

Our reigning vegan queen!! Loves it. This looks soo good!! I'm glad you left the trial and error in, I love to see the whole entire process!! And I love the commitment to redo it after your trip haha!! So good! ❤❤❤ Edit: recipe for that pasta next please, that looked positively mouth-watering!! Also, I love it when Aria is in these!! I love to see his face and his reactions!! 💖💖💖

[@MerleONeal]

I'm so glad you enjoyed it!!! And yes, the cheese was THAT GOOD that I had to re-make post Ireland- and I think I'm gonna have to make a pasta video because it seems to be getting a lot of interest

[@MrandMrFor]

Wow thanks! I'd love seeing a Gorgonzola tutorial 🥰 thank you so much again

[@Livv_it_is]

This looks soooo realistic! I am impressed. For me I think I miss a very goooood feta the most, but there are pretty good alternatives tbf.

[@MiR13HC]

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

[@MerleONeal]

I hope you enjoy!! this recipe is sOOO SO GOOD

[@tralfaz]

FYI, in the US coconuts are considered to be nuts and are listed as a nut allergen.

[@VirginiaFeuRosa]

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. ❤

[@MerleONeal]

ohhh Provolone would be such an interesting one to recreate! That flavor is so unique

[@beuzzzi]

que saudade de queijo coalho 😭 acho que a larica vegana tem receita fazendo ele com semente de girassol (mas não sei se é parecido)

[@VirginiaFeuRosa]

@@beuzzzi nunca testei, também.

[@limbopferd]

Cheese aside, that pasta dish looks so good. Nice 💖

[@momstheword11]

Merle, so good to see you are still making recipe videos! I love your work. So making this and liking and subbing. Happy Summer!

[@momstheword11]

Note: I might try this with black salt for extra flavor? Fruit pectin for firmness? Dunno. Very nice recipe, thanks!

[@MerleONeal]

thank you for coming along for the ride!!!

[@alisondavies6433]

Camembert, I miss soo much was my absolute fav! Love and will try this recipe 😋 thank you for sharing 😀✨️

[@sanjaynahar2161]

I think use parchment paper when putting it into the container - that way you can just pull it out after.

[@nyawile]

halloumi for sure!

[@MerleONeal]

o0o0o a salty momentttt

[@maryclairegaloni8727]

Wow what a great learning video…I will give this a try for sure👏👍

[@stretchypowers]

Vegan here, can't say I have cheese cravings. The cheese kinds I used to love were the runny mouldy blue cheeses (ex. gorgonzola), so I would love to see more experimenting in that direction in the vegan cheese world

[@Mark_Wheeler]

The cheese I miss the most is really sharp cheddar.

[@HouseKatArmy]

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

[@Zectifin]

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

[@candacel3305]

I've been cutting out some of my dairy intake. A good substitute for milk in your latte that tastes very similar is to get it with half soy, half coconut. I don't notice a difference.

[@MerleONeal]

that's awesome!!

[@nikkids4266]

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) 😭.

[@MerleONeal]

MAYHAPS the recipe for that pasta will be coming up soon 👀

[@nikkids4266]

@@MerleONeal egads! 😱. Then I shall keep an eye out. Cuz now I’ve got some yummy parm to put on it 😉.

[@sabahinventor]

As a non-vegan I need to try this!!!

[@nutzer8064]

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

[@joannemcmillan9201]

The cheeses I miss most are all of them. At first I thought I couldn’t go vegan because I loved cheese. Sharp tangy cheddar and blue cheese were a big part of my life.

[@Dindonmasker]

it's so weird seeing the exact same ingredients used in almost all vegan cheeses being processed in this way and comming out parmesan on the other side. i love it! i need to try that out! edit: this just made me think of the time i made cheese in the dehydrator and it was so flavorful. it's probably similar to this but that was cashew cheese and it was thicker so the center was still soft.

[@frozenBird925]

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

[@AmyBG88]

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.”

[@MerleONeal]

WOAHH I'll have to check this out

[@11235Aodh]

Danes have set out to be world leader on veganism. It's so cool, wish my country would do that (the Netherlands, we're getting there but sloooooow).

[@samantharae8941]

I’d love to see you try a good feta recipe! Something I could use in a Greek salad, on a home made pizza, a sandwich or even some avocado toast. I’ve tried a couple different vegan fetas from the store but they just don’t quite do it for me

[@saraquill]

It’s more chèvre than feta, but I got lovely salty, tangy results with miso pickled tofu.

[@96unicorns]

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

[@Greenilady13]

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

[@MerleONeal]

45 minutes!!

[@missglenellen]

Thank you and cheers from Ireland (Beara Peninsula)

[@federicasgorbissa5092]

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)

[@gabepapadakis-hewitt2286]

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

[@ritaelminowski9213]

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

[@LorraineRo]

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".

[@darklycute00]

i’m totally gonna try making this! i’m a new vegan and my partner is obsessed with blue cheese so i’d love to try to make a vegan version of that. also goat cheese 😭

[@vanillablossom]

There's a recipe for vegan blue cheese (original one, the others just copy it, often without giving credit), I made it once, it was incredible, very blue and amazing taste, but it was tedious and took up some space in the fridge for months until it matured. If I had extra fridge and more time, I'd remake it, but alas 😅😂

[@lizpimentel2566]

I dont have a cheese craving anymore, but sometimes a nice sharp cheddar would be nice to have on a beyond burger. Ive been lactose intolerant since i was 13 and vegan since i was 21, so i haven't eaten "real" cheese in almost 7 years, and even before going completely vegan, it wasn't often due to being lactose intolerant. I've tried store bought vegan cheddar, and it doesn't really taste what i remember good vermont sharp cheddar tasting like.

[@jarmstrong4539]

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

[@indychun]

looks so good! my craving: not cheese, but I used to devour genoa salami out of the bag and I've never been able to find a recipe recreating it. not pepperoni, not any other kind of sausage - i just want the classic peppered genoa salami!

[@udibarkan]

Great video Merle! what kind of other starches can replace the potato starch? also can olive oil replace the coconut oil? (or it needs to be a saturated fat?)

[@rebawilks105]

I can't wait to try the parmesan cheese! I miss blue cheese and an extra sharp cheddar. I use to be able to get Follow Your Heart blue cheese where I live, but the stores here aren't carrying it anymore. I haven't been able to find any type of vegan sharp or extra sharp cheddar that resembles the taste and texture of cow's milk cheddar.

[@Dizzy.Soul8]

Nice! Finally a recipe without nuts or peanuts!

[@JRR31984]

Very GOOD, VIDEO.

[@Saryana0]

The recipe looks awesome! I'm not vegan but I'd love to consider it if it's cheaper than regular parmesan. Where I live sadly most vegan products are just incredibly expensive though, but I might try and convert to grams and calculate/compare to a regular piece of parm.

[@umafa1645]

So interesting Merle, thankss

[@jellybee2326]

The cheese I miss: Gouda! In young, middle old and old🥰

[@justin_g_smith]

So wild you never saw yourself telling people they can create their online nut cheese aesthetic, because I’ve been waiting for this moment for years 😉

[@MerleONeal]

I think if I HAD to choose... you'd be some kind of macadamia nut cheese - classy, elegant, down to party

[@justin_g_smith]

Absolutely stunning! Tysm

[@abcdefghijklomop3414]

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

[@sydneyhainsworth9141]

Cheddar cheese!! Parm and cheddar are my top ones that I crave because I love that sharpness and it seems difficult to recreate

[@mico2xs]

Dubliner cheese by Kerrygold (from Ireland) is like a cheddar with parmesan cultures added that is an amazing combo. I'd love to find that in a vegan cheese.

[@Kayla-ey9oq]

So excited to try this! My go to night cheeses (yay for dated 30 Rock references) were Muenster and dill Havarti. I'd love to see a vegan version of those

[@brightlm25]

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

[@jolineforshaw4841]

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

[@paulaandrea8023]

I dont have cheese cravings, because there's amazing vegan options, but, the one cheese i do miss it's blue cheese

[@jamesmcclammy6060]

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

[@nozee77]

I am very sure the first soft version would still be an amazing addition to sauces or dips!

[@MerleONeal]

oh absolutely it would

[@disseria]

I miss mozzarella the most.

[@eriklundstrom1336]

I honestly miss cottage cheese the most. Wish there was vegan version of that

[@littlepatrinka7941]

Thanks for this, Merle! I miss Brie and Muenster the most!

[@christophermcdonald2270]

You could try out a glass pie plate if you wanted to make wedges like real Parmesan

[@trudybongers3534]

❤❤😮😮 thanks for your ideas and lessons learned 😊😊❤❤