Can you use texturized vegetable protein to make a cheese alternative? And if so, how do you prepare it?
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i've never seen tvp used as a cheese alternative, but if you wanted to make a faux parmesan topping, i would maybe grind/crush it up and sauté it with a little bit of oil and nutritional yeast and maybe a little salt or soy. let it cook together and dry out a bit to sprinkle over pasta or potatoes.
Cheese alternatives are typically commercially manufactured food products as is texturized vegetable protein, I'm pretty certain such processes are protected trade secrets by the companies that manufacture them. Not sure if any home cook would be able to provide an answer...