Appetizers Italian-inspired

Vegan Smoked Provolone

A sliceable vegan provolone of boiled potatoes, soy milk and nutritional yeast, set with agar and cornstarch, smoked and tied into a caciocavallo shape.

NF
Tag key
  • NF Nut-Free
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Total 3h 25m
Prep 15 min
Cook 10 min
Marination —
Rest 3h
Servings 5
Difficulty Easy

Ingredients

Provolone

To finish

Watch the video

Instructions

  1. Boil the potatoes until tender (the time depends on their size), then peel them. Put them in a blender with the soy milk, olive oil, nutritional yeast, lemon juice, cornstarch, salt and agar agar, and blend until smooth and even.

    Creamy blended potato mixture in a blender jar

  2. Pour the mixture into a pan greased with about 1 tsp of oil and cook over medium heat for about 10 minutes, stirring constantly so that no lumps form.

    Thick yellow dough being stirred with a green spatula in a non-stick pan

  3. Take the pan off the heat and stir in 2 drops of liquid smoke.

    A bottle of liquid smoke tipped over a spoon above the cooked dough in the pan

  4. Let the dough cool for a few minutes, then wrap it in cling film and tie it tightly with kitchen string to form the classic caciocavallo shape.

    Dough wrapped in cling film, the film twisted to form the neck of a caciocavallo
    Tip: In the video the neck is tied with a twisted strip of the cling film instead of string.

  5. Leave it in the fridge for at least 3 hours, until it has set completely, then unwrap and slice.

    The set cheese, unwrapped, on a wooden board after chilling

Storage & Meal Prep

Keep it wrapped in the fridge for up to 5 days. Freezing is not recommended.

FAQ

Does this vegan provolone melt?

We have not tested it melted. It is made to be sliced cold, so we cannot promise it melts like dairy provolone.

Are the potatoes weighed raw or cooked?

Raw. Weigh 300 g of potatoes, boil them until tender and peel them after boiling.

Can I leave out the liquid smoke?

Yes. The two drops give the smoked flavour; without them you get a plain provolone-style cheese.

What does the nutrition estimate include?

Everything in the list except the 4 g of agar agar and the liquid smoke, which are not in our nutrition database and add very little. The lemon juice is counted as 50 g.

Interactive Nutrition Map

Recipe ingredients

  • potatoes300 g
  • unsweetened soy milk50 ml
  • extra virgin olive oil20 ml
  • nutritional yeast2 tbsp
  • lemon1 medium
  • cornstarch50 g
  • salt1 tsp
  • olive oil for the pan1 tsp

Per serving

136kcalCalories
2.5gProtein
20.8gCarbs
4.9gFat
1.9gFiber
Sodium474 mg21% DV
Potassium317 mg7% DV
Calcium21 mg2% DV
Iron0.7 mg4% DV
Magnesium20 mg5% DV
Vitamin C15.7 mg17% DV
Vitamin A6 µg1% DV
Vitamin K3.9 µg3% DV
Folate19 µg5% DV
Vitamin B1210.1 µg421% DV

Estimated per serving from ingredients with nutrition data. Ingredients excluded from calculation are not represented. Missing data may understate values. Daily Values (DV) are based on 2,000 calories.

The Story Behind This Dish

Provolone and caciocavallo are southern Italian stretched-curd cheeses, often smoked and tied with string into a gourd shape. This vegan version is made from boiled potatoes blended with soy milk, olive oil, nutritional yeast and lemon, then set with agar agar and cornstarch.

The mixture cooks in a pan for about 10 minutes, takes two drops of liquid smoke, and is wrapped and tied into the classic shape. After at least 3 hours in the fridge it is firm enough to slice.

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