Tempeh has more in common with cheese than you may think. Moldy soybean cakes and buttery curds look nothing alike on the surface, granted, but look deeper. Fermented, full of good bacteria, they’re both naturally funky, umami, and sometimes pungent. For years, I had the hazy idea to make tempeh into cheese by blending it with cashews, though it turns out I was vastly overthinking things. Tempeh is already halfway to cheese-ification, straight out of the package.

Brine and Dine

Inspired by Vegan Scratch Kitchen, it turns out that the only thing separating tempeh from becoming a wedge of genuine cheese is a simple brine, as basic as if you were making refrigerator pickles. Mesmerized by the golden shreds raining down in the dappled sunlight of a cozy kitchen, I knew I had to try it… With modifications, of course.

The Secret Ingredient: Time

Though easy to a fault, it is time-consuming, only in the sense that you can’t plan on having cheese ready for your spaghetti dinner that same day. It’s all passive, waiting for the tempeh to soak, and then dry, requiring minimal effort at every step. For someone with low energy and a limited attention span, it’s a boon to realize your timer is going off and you’re already done.

Falling Short of Grate-ness

Admittedly, the one thing my tempeh cheese (AKA tempeh Parmesan, though not to be confused with the Italian dish typically involving eggplants or chicken) falls short on is its grate-ability. It just crumbles under pressure, which is honestly not a terrible thing. You can use the chunky crumbles in salad like little hunks of cheese, or pulse the whole thing in your food processor to make a fine powder like you’d find in the green cans. I came to prefer this approach, since you can add in extra nooch in this step and boost the cheesy flavor accordingly.

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For a cheesy topping that imitates dairy-based Parmesan, you can’t do any better than this novel, plant-based approach. Made from only whole foods, it’s a high-protein, gluten-free dynamo packed with probiotics, and most importantly, bold flavor!

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Yield: Makes About 8 Ounces

Tempeh Parmesan Cheese

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For a cheesy topping that imitates Parmesan, you can't do any better than this novel plant-based approach. Made from only whole foods, it's a high-protein, gluten-free dynamo packed with probiotics, and most importantly, bold flavor!

Prep Time 5 minutes

Cook Time 4 hours

Additional Time 1 day

Total Time 1 day 4 hours 5 minutes

Ingredients

• 1 (8-Ounce) Package Tempeh
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons White Wine Vinegar
• 2 Tablespoons Brown Rice Miso
• 1 Tablespoon Nutritional Yeast
• 1 Tablespoon Shiitake Powder
• 1 Tablespoon Salt
• 1/4 - 1/3 Cup Water

Instructions

1. Cut the tempeh into two large triangles, imitating the shape of a wedge of cheese. Place in a shallow container.
   
2. In a separate dish, whisk together the lemon juice, cider vinegar, white wine vinegar, miso, nutritional yeast, shiitake powder, and salt. Pour the mixture over the tempeh, adding water as needed to cover. Seal the container, stash in the fridge, and let marinate for 24 hours.
   
3. Drain the tempeh well. Save the brine to make pickles or something else.
   
4. To dry out the tempeh, you can either use a dehydrator, an air fryer set to the dehydrator setting, or an oven. Dehydrate at 175 degrees for 4 hours, or if using the oven, the lowest temperature possible; typically 200 degrees, for 3 - 4 hours. It should be darker, firm, and completely dry to the touch. Let cool completely.
   
5. Crumble as is, or pop it in your food processor fitted with the "s" blade and pulse until coarsely ground. Add a touch more nutritional yeast to taste, if desired.
   
6. Store in an airtight container in the fridge for up to two weeks.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Eden Foods, Organic, Genmai Miso, 12.1 oz (345 g)
• 
  Dynamic Health Laboratories, Organic Raw Apple Cider Vinegar with Mother, 16 fl oz (473 ml)
• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 875mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.