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