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Smoked Coconut Gouda [Vegan] | One Green Planet
 
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Food Monster - Recipes

Smoked Coconut Gouda [Vegan]

LIKE OGP ON FACEBOOK :
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

This Recipe is :


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Nut-Based CheeseVegan

Ingredients

  • 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

Preparation

  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.

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EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Agar AgarAll Vegan CheeseArrowroot FlourCheesy Recipes (Vegan)Coconut

 

AUTHOR & RECIPE DETAILS


photo

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 .


 

 



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100 comments on “Smoked Coconut Gouda [Vegan]”

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widgetoc
26 Days ago

Just tried this this weekend for a vegan wine and cheese night with friends. SO. AMAZING. Thanks so much for sharing this recipe--I\'ll be making it again and again!


Reply

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Mitchell
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.


Reply

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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 >.<


Reply

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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! :)


Reply

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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.


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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! :)


Reply

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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! :)


Reply

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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 !


Reply

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lizz
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 :)


Reply

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lizz
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?


Reply

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Sarah
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?


Reply

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