Vegan Smoked Gouda Cheese

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 4

Cook Time: 4 10

Servings:

Calories: 86kcal

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!

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Equipment

Ingredients

1 cup cashews or almonds
¾ cup water
3 tbsp lemon juice
1 deglet dates
1 tsp dijon mustard
¼ cup nutritional yeast
2 tsp dark miso paste
1 tsp smoked paprika
1 ½ tsp onion powder
½ tsp liquid smoke

Thickening

1 cup water
2 tbsp powdered agar agar

Instructions

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