Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Smoked Coconut Gouda [Vegan]

My favorite cheese of all time before going vegan was smoked gouda. I needed a counterpart that would melt, stretch, slice, grate, and pair well with crackers or pizza and anything else I wanted to do with it. This stuff makes me MELT AND SWOON! It's amazing in calzones, on pizza, or anywhere else you want to use vegan cheese!

After six failed attempts, I bring you:

How to Make Smoked Coconut Gouda


  • 1 13.66-ounce can full-fat coconut milk
  • 1 tablespoon lemon juice
  • 1 tablespoon liquid smoke
  • 1/4 cup water
  • 1/2 teaspoon vegan Worcestershire sauce
  • 2 teaspoons sea salt
  • 2 tablespoons nutritional yeast
  • 2 tablespoons agar agar powder or 8 tablespoons agar agar flakes (the powder is much more concentrated)
  • 2 tablespoons potato starch, cornstarch, or arrowroot powder
  • 1 tablespoon tapioca starch
  • 1 tablespoon dry pectin
  • 1 teaspoon xanthan gum


  1. In a blender, combine coconut milk, water, agar agar powder, pectin, liquid smoke, salt, Worcestershire sauce, and nutritional yeast until fully combined.
  2. Heat this mixture in a small saucepan over medium-high heat, stirring constantly until it all comes to a boil.
  3. Reduce heat to medium (still boiling) and continue to stir for 5 more minutes. Remove from heat. Have your tapioca starch, potato starch and xanthan gum mixed all together in a small container. This is your powder mixture.
  4. Quickly and carefully pour hot cheese mixture into your power blender or food processor.
  5. Add your powder mixture from above and promptly process until thick, scraping down sides if necessary.
  6. Immediately pour into a lightly oiled container and use a silicone (or other) spatula to scrape it out. A small round glass container or an 8 or 9-inch round pie or cake tin will work. Put the uncovered container in the refrigerator.
  7. Allow to set up for an hour or two. Turn out onto a plate and leave uncovered for an additional 5 hours or overnight in the refrigerator. The cheese gets firmer the longer it sets. Once firm, store the cheese in a covered container and use or freeze within the week.


All Vegan CheeseArrowroot FlourCheesy Recipes (Vegan)Coconut




Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out .



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

No-Bake Grasshopper Cheesecake [Vegan]

grasshopper pie

Pecan Crusted Zucchini [Vegan, Gluten-Free]

Pecan Crusted Zucchini

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

100 comments on “Smoked Coconut Gouda [Vegan]”

Click to add comment
1 Years Ago

This recipe looks great but you didn\'t specify what kind of pectin which has me confused cause there is no sugar so I would assume you mean pomona\'s universal pectin but you also never added the calcium water. Or am I just missing some key information about pectin. I\'ve done a bit of research but I\'m still very new at this.

Corvus Bellus
1 Years Ago

Yikes! sorry about the duplicate questions... I kept retyping it because I thought it wasn\'t showing up (gues there was a delay).... /hides >.<

Corvus Bellus
1 Years Ago

I was able to find all the ingredients at the market except the agar powder. Do you think I could use one of the other thickening powders in its place that are listed (increase amount) and achieve the same results? I was really hoping to make this tonight! :)

Wanda Jenkins
08 Jun 2015

If you have an Asian market near you, they often carry agar powder near their flour or seasonings. I just bought some there on Friday. It comes in a small, white pack with blue lettering and it\'s called "Telephone Brand" Agar Agar Powder and has a gold, old fashioned telephone in the center. It says it comes from Thailand.

Corvus Bellus
1 Years Ago

I was able to find all the ingredients at the market except the agar powder. Do you think I could use one of the other thickening powders listed and achieve the same results? I was really hoping to make this tonight! :)

Corvus Bellus
1 Years Ago

I was able to find everything but the agar powder at the market. Do you think I could use one of the other thickening powders listed in its place? I was hoping to make this tonight! :)

marcus marguillier
1 Years Ago

Thanks for this great recipe.
I don\'t understand some people\'s unfriendly remarks.
The recipe is free and nobody is forced to make it.
We need more people posting vegan stuff. So thanks again !

1 Years Ago

I just did some investigating by following links through the vedgeout.com blog! It says in the original recipe 13.66oz can, which is 400ml (basically). Just for anyone else that had the same question :)

1 Years Ago

Hi - what size can of coconut milk are you using for this recipe? Looks good - I\'d like to get it right though :) Seems that someone else has asked this question too - no answer yet though. Anyone?

1 Years Ago

Sooo.... coconut cream comes in a few different sizes. I\'m going with the 400ml, but 250ml is also pretty popular here! I\'m just guessing from the approximate volume of the cheese that the bigger one might be better in this case. Can anyone confirm the \'correct\' size?

1 Years Ago

Yuck, don\'t you think it\'d be better to just have natural ingredients and real cheese?

Lisa Andersen
22 Dec 2014

Emily, there is nothing \'\'natural\'\' about stealing a mothers infant so you can utilise their milk. Milk is for baby cows, not adult human beings. If you want a more natural, dairy free, cheese, a raw nut cheese would be more suitable.

23 Dec 2014

No Emily, these ingredients are natural, unlike eating coagulated breast milk from another species...
Do you know they have to take away the baby calf for them to take the milk? and then they kill the calf to steal the stomach lining to make cheese. It is not at all natural, wake up.
P.s this recipe is delicious :)

29 Jan 2015

i don\'t understand how anything in the ingredients is "unnatural"...do you even know the process of how dairy cheese is made? and i mean from cow to your food? it\'s absolutely disgusting and heartbreaking. continue eating cheese if you support that cruelty and by all means, if you enjoy consuming another animal\'s breastmilk filled with antibiotics and pus. YUM!

04 Mar 2015

Most "real cheeses" aren\'t even vegetarian, I\'m not sure how exactly that qualifies as "more natural". Think natural and then google how rennet (used in 90% of cheese) is extracted.

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×