Fermented vegan pecorino is a delicious alternative to classic aged cheese, designed for those following a plant-based diet or who are lactose intolerant. In this enriched version, the preparation involves adding probiotics and lactic acid (click the link to purchase) to initiate a natural fermentation process that gives the cheese a more complex, authentic, and slightly tangy flavor, very close to traditional pecorino.
The plant-based base is blended until smooth, then thickened for a few minutes in a saucepan over the heat and left to ferment for just 24 hours. After firming up and a brief aging period in the refrigerator, the vegan pecorino achieves a firm texture and bold flavor, perfect for grating or serving in slices.
Fermentation with probiotics not only enhances the flavor but also enriches the product with microorganisms beneficial for the gut, making it a functional as well as tasty food.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 24 Days
- Preparation time: 10 Minutes
- Portions: a 14 oz wheel
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 oz cashews (natural, not roasted)
- 1 oz blanched almonds (natural, not roasted)
- 1/2 cup potato starch
- 1 tbsp tapioca starch (not flour, starch)
- 1/2 cup soy yogurt (plain, unsweetened)
- 1/4 cup coconut milk (the creamy kind in a can)
- 1 1/4 tbsp deodorized coconut oil
- 1 1/4 tbsp light miso
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast (powder or flakes)
- 1 tsp fine salt
- 2 capsules Acidophilus probiotics
- 1/2 tsp Lactic acid (powder)
Steps
Soak the cashews and almonds in a bowl of cold water for 24 hours. Alternatively, you can soak them in boiling water for 1 hour.
Add all the ingredients, except the probiotics, to a powerful blender and blend well until you get a smooth, creamy consistency.
Pour the mixture into a non-stick saucepan and set the heat to low.
Stir the cream with a spatula to prevent it from sticking.
It will take about 7 minutes to thicken.
Stir the thickened mass in the saucepan and then turn off the heat.
While the mixture cools slightly, lightly oil the work surface and prepare the 2 capsules of probiotics.
Pour the mixture onto the work surface and spread it a bit with your hands. Open the probiotic capsules and sprinkle the powder over the mass.
Knead with your hands while it’s still warm to incorporate the probiotics well.
Oil a mold and place the mixture inside, pressing it down well and smoothing the surface.
Then place a sheet of cling film on top and let it cool before putting it in the refrigerator.
After 8 hours in the refrigerator, flip it, always place the film on the surface, and refrigerate for another 8 hours. Finally, remove it from the mold, sprinkle with cornstarch powder, and wrap with parchment paper. Let it sit in the refrigerator for another 12 hours.
It’s ready to enjoy. The more days pass, the better and tastier it becomes. Lactic acid also acts as a preservative.
