Cheese and SaucesVegan/Plant based Recipes

Lucia’s Smoked Gouda-style Sliceable Cheese

There are many different recipes out there for sliceable cheeses that are 100% plant-based. This is one I use for special occasions as it is a tremendous hit even among my omnivore friends and family! When my son got married a few years ago we served soups and crackers and cheese for the rehearsal dinner for about 70 people. I had people requesting this cheese recipe for months afterward and many told me they liked it even better than the real thing (and these were not vegans!) So I hope you enjoy it and that it will make your transition away from dairy a bit easier :). You can watch a video of me making this right HERE

Lucia's Smoked Gouda-style Sliceable Cheese

This is a lovely firm cheese that goes well with crackers or in sandwiches.

Course Appetizer
Cuisine GF, gluten free, Vegan, vegetarian
Keyword cheese, gouda
Prep Time 15 minutes
Cook Time 5 minutes
Chill 8 hours
Total Time 20 minutes
Servings 2 cup mold
Author Lucia Tiffany MPH

Ingredients

  • 1 14 oz. can full fat coconut milk
  • 1 Tbsp lemon juice
  • 1 Tbsp liquid smoke
  • ¼ cup water
  • ½ tsp Bragg's aminos or coconut aminos
  • 2 tsp sea salt
  • 2 Tbsp nutritional yeast
  • 2 Tbsp agar powder (not flakes)

Powder Mixture

  • 2 Tbsp arrowroot starch (may also use potato starch or cornstarch)
  • 1 Tbsp tapioca starch
  • 1 tsp xanthan gum

Instructions

  1. Step 1 - Blend first 8 ingredients in blender on high.


    Step 2 - Bring blender mixture to a boil in a small saucepan over medium high heat, stirring constantly.


    Step 3 - Reduce heat to medium simmer, continue to stir for 5 more minutes. Remove from heat. Have your powder mixture stirred together in a small bowl.


    Step 4 - Quickly and carefully pour hot cheese mixture into your blender or food processor.


    Step 5 - Add your powder mixture from above and promptly blend until thick, scraping down sides if necessary.


    Step 6 - Immediately pour into a lightly oiled container, using a spatula to scrape out cheese mixture. You can use any shape container that you choose. A pie plate will let you cut wedges.


    Step 7 - Allow to set up for an hour or two.


    Step 8 - Turn out onto a plate and leave uncovered for an additional 5 hours or overnight in the fridge. The cheese gets firmer the longer it sets. Once firm, store the cheese in a covered container and use or freeze within the week.

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