Recipe
Vegan Provolone Cheese Recipe
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Creamy, sliceable and wonderfully mild, this homemade vegan provolone cheese is proof that a handful of pantry staples can work a whole lotta magic. Thanks to the wonder of agar, it sets into the perfect cheese board-worthy round — no dairy required.
You will need
Makes 500g
- 2 cups full-fat soy milk
- 1/3 cup melted refined coconut oil
- 1/4 cup nutritional yeast
- 2 teaspoons agar powder
- 1 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 1 to 1 1/2 teaspoons salt (depending on your preference)
- 1/2 teaspoon garlic powder
Recipe: Nadia Fragnito
Directions
10 mins to prep
10 mins to cook
3 hours to set
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Step 1
Prepare a container for your cheese mould. It will need to hold approximately 2 cups. Choose any shape you please, and line with plastic wrap.
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Step 2
Place all ingredients in a medium saucepan, then whisk to combine. Heat over medium, stirring often. Once the mixture begins to boil, turn down the heat and simmer, stirring frequently for 4 minutes. This simmering will help activate the agar. It will become a smooth and thick cheese sauce.
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Step 3
Pour the sauce into the prepared container. Allow to cool slightly before transferring to the fridge. Chill for a minimum of 3 hours, preferably overnight, before removing the cheese from the mould and serving.
Variation
Want to add extra flavour? Try mixing through some dried herbs, finely chopped olives, sun dried tomatoes or marinated capsicum.
For extra spice, add a generous amount of freshly cracked black pepper or chilli flakes, or a few drops of liquid smoke.
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Recipe: Nadia Fragnito
