Have you ever craved the rich, savory taste of provolone cheese but thought, “Vegan cheese could never!”? Well, my fellow cheese enthusiast, I’m here to tell you that you’re in for a delicious surprise! After decades of perfecting the art of vegan cheesemaking, I’ve cracked the code on a homemade vegan provolone that will have you saying, “Holy smokes, this is good!”
This isn’t your average store-bought vegan cheese; this, my friend, is a game-changer. We’re talking rich, creamy, and bursting with that classic provolone flavor. And the best part? It’s easier to make than you might think!
Why You’ll Love Making Your Own Vegan Provolone
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Taste bud tango: Forget those bland, store-bought vegan cheeses. This recipe nails the authentic provolone taste and texture that will have even the biggest dairy-lovers coming back for more.
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Wallet-friendly: Making your own vegan cheese is a great way to save money, especially if you’re a cheese lover like me!
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Control freak approved: You get to be the master of your cheese destiny! Control the ingredients, the flavor, and even the shape!
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Impress your friends (and yourself!): Imagine whipping out a plate of homemade vegan provolone at your next gathering. Jaws will drop, trust me.
The Magic Ingredients
- Coconut Milk: This is the base of our creamy goodness. Use full-fat for the best results.
- Agar Agar Powder: This vegan gelatin works its magic to give the cheese that perfect, sliceable texture.
- Nutritional Yeast: The secret weapon for that cheesy, umami flavor.
- Salt: Enhances all those lovely flavors.
- Lemon Juice: Adds a touch of tang and helps the cheese set properly.
- Garlic Powder: Because provolone and garlic are a match made in heaven.
Let’s Get Cheesy: Step-by-Step Guide
Preparing Your Cheese Mold
- Grab a glass bowl or container (glass works best for taste and easy removal).
- Lightly grease it with a neutral-flavored oil to prevent sticking.
Making the Vegan Provolone Magic
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Combine and Heat: In a saucepan, combine the coconut milk, hot water, agar agar powder, nutritional yeast, salt, lemon juice, and garlic powder. Whisk it all up!
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Bring to a Boil: Cook over medium heat, stirring frequently, until the mixture comes to a boil.
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Simmer and Thicken: Reduce heat and simmer for a good 6 minutes, stirring constantly. This ensures the agar agar works its magic and you get that smooth, cheesy texture.
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Mold and Cool: Pour the hot cheese mixture into your prepared mold. Let it cool uncovered for about 15 minutes at room temperature.
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Chill and Set: Cover the mold and pop it in the fridge for at least 2 hours, or until the cheese is firm.
Tips From a Seasoned Cheesemaker:
- Stir, stir, stir! Don’t walk away from that pot while the cheese is cooking. Constant stirring prevents sticking and ensures a smooth texture.
- Measurement matters: Vegan cheesemaking is a bit of a science. Use the exact measurements for the best results, especially when it comes to the agar agar.
- Get creative with flavors! This recipe is just a starting point. Add different herbs, spices, or even smoked paprika to create your own unique flavor profiles.
Time to Enjoy Your Masterpiece!
Slice it, dice it, or simply devour it straight from the mold – the possibilities are endless! This vegan provolone is fantastic on sandwiches, crackers, or as part of a delicious cheeseboard.
Looking for More Cheesy Adventures?
This recipe is just a taste of what you can create in the wonderful world of vegan cheesemaking. Head over to Robert Kline Art for more inspiring DIY projects, delicious vegan recipes, and creative craft ideas!