Vegan Smoked Gouda Cheese

by Jill Dalton

Vegan Smoked Gouda Cheese

Jill Dalton
Unlock the delectable flavor of homemade vegan cheese with our Plant-Based Smoked Gouda! This easy-to-follow recipe will guide you through making this scrumptious block of Gouda that slices, shreds, and melts just like the real thing. Get ready to savor the irresistible taste and versatility of our Gouda, making your sandwiches, pizzas, quesadillas absolutely unforgettable!
4.65 from 17 votes
Servings 10
Prep 4 hours
Cook 4 hours 10 minutes
Total 8 hours 10 minutes

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  • Soak the cashews in water for at least 4 hours.
  • Drain the cashews and add to a blender along with the remaining ingredients except for the thickener ingredients and blend until silky smooth.
  • Add the thickening ingredients to a saucepan and bring up to a boil while whisking.
  • Once mixture starts to boil turn heat down a bit to keep it at a steady low boil.
  • Whisk for 5 minutes.
  • Remove lid from blender container and turn blender on low. Pour thickening mixture into the cheese mixture in the blender while it is running and blend until incorporated.
  • Quickly pour into a silicone bread pan or cheese mold (or parchment lined bread pan).
  • Place in the refrigerator for at least 4 hours to firm up.
  • Store in an airtight container in the fridge for up to a week.
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Nutrition info

Calories: 86kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 56mgPotassium: 138mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 15mgIron: 1mg

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Claudia Butler May 28, 2023 - 1:23 pm

Jill, would it be possible to make this with white beans or sunflower seeds? I’m trying to avoid nuts.

Jill Dalton May 30, 2023 - 3:54 pm

I haven’t tried that so I’m not quite sure. The sunflower seeds would be the best bet but the flavor will be a bit stronger.

Ruth Olin June 14, 2023 - 5:38 pm

Claudia there are some recipes out there with white beans and also some with potatoes and carrots. While they are good, not as good as this recipe. I have tried them all. This is the first one that melts and can be grated, that I have tried. So thank you Jill, love your recipes.

Cindy O May 28, 2023 - 1:44 pm

Please share when the liquid smoke may be used?

Jill Dalton May 30, 2023 - 3:53 pm

It is added to the blender in the first mixing step

jocjames May 29, 2023 - 11:22 am

Can you use the light miso??

Jill Dalton May 29, 2023 - 1:19 pm


Gina May 31, 2023 - 2:19 pm

Will arrow root starch work instead?

Jill Dalton June 11, 2023 - 11:52 am

No, it doesn’t firm up. If you use that it will turn out more like soft cream cheese.

Marlene June 5, 2023 - 10:28 am

I have medjool dates, can I use them?

jeffrey.dalton June 5, 2023 - 1:55 pm


Ceej June 5, 2023 - 6:09 pm

Do you think 1 tbs would be the same as the date?

Jill Dalton June 11, 2023 - 11:43 am


Beth M Siegelbaum June 7, 2023 - 9:56 am

This is unbelievable!! Just fantastic and pretty easy to make! I made a few substitutions because of what I had in the house, but it was perfect. I used almonds instead of cashews, flaked agar-agar (used 7 Tbs because it’s lighter) and light miso. Thank you for another simply fabulous recipe.

Clay June 9, 2023 - 6:39 pm

Hey Jill,
I really like this recipe. I’ve made dozens of cheeses base on Agar Agar or Beta Keratin with tapioca starch while experimenting with different nuts, white beans, tofu, fermented tofu, saurkraut juice, and fermenting everything before adding the Agar Agar, but your relatively simple recipe turned out great. I made the recipe with soaked almonds and needed to add a bit more water to get it to blend in my vitamix.
Thanks for simplifying my chees making adventure.

Kelli Fisher June 17, 2023 - 12:07 pm

Thanks for the recipe. I just can’t get used to the texture of anything with agar agar… but it did firm up and was sliceable. I just don’t like that texture, so I melted it with a little extra liquid smoke and ground red pepper and used it for cheese on portobello burgers. It was fantastic! We also drizzled on steamed veggies and that was yummy too!

Ade Boileau July 27, 2023 - 11:51 pm

Hey there Jill,
Love the recipe and the flavor, but mine didn’t firm up beyond a firmish tofu texture. I thought I followed the recipe, but perhaps didn’t simmer the agar agar long enough? Is that what you would first suspect?

Jill Dalton July 30, 2023 - 4:47 pm

Yes, that would be my guess.

Karen August 8, 2023 - 11:14 am

Hello Jill: Would this freeze?

Jill Dalton August 8, 2023 - 4:04 pm

Honestly, I’m not sure.

Karen August 8, 2023 - 11:16 am

Hello Jill: I had another question. Have you made this without liquid smoke? I’m not a fan. Can you think of anything that might be substituted for liquid smoke?

Jill Dalton August 8, 2023 - 4:03 pm

You can just leave it out or use just a little more of the smoked paprika


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