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Tofu Gouda [Vegan, Gluten-Free]

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You would never guess that this dairy-free gouda is made from tofu and potatoes. Like the real thing, this cheese has the same buttery, nutty taste and can even be served in your favorite dishes. We highly recommend melting it over pizza, adding to paninis and hot sandwiches, or lasagna.

Tofu Gouda [Vegan, Gluten-Free]


About 8 ounces of cheese


  • 7 ounces extra firm tofu
  • 2 cooked potatoes
  • 2 tablespoons vegan butter
  • 1/4 cup soy milk
  • 1 tablespoon agar agar
  • 1 pinch of red pepper powder or paprika
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste


  1. Blend tofu and potatoes together. Add a pinch of red pepper powder, mustard, salt, and pepper. Blend again and set aside.
  2. In a pan, heat the milk and butter over medium heat. When the butter has melted, add the agar agar, stirring constantly, for about 6 minutes. Pour the milk mixture into the blender with the potatoes and tofu and blend to combine.
  3. Pour the mixture into prepared moulds (ramekins, cupcake moulds, etc…). Let cool to room temperature for 10 minutes and then refrigerate for 30 minutes before serving.





Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well known vegetarian restaurant in Santiago of Chile. She's been vegan for 8 years and her way of doing activism is through the cooking where she can demonstrate how creative she is. She loves to cook with whole and healthy foods.



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0 comments on “Tofu Gouda [Vegan, Gluten-Free]”

Click to add comment
11 Months Ago

Sorry, but that picture is why people make fun of us vegans.

11 Months Ago

Sorry, but "Vegan butter" is not whole, or healthy.

1 Years Ago

Hi, thank you for the recipe. I tried to make it yesterday. but found the instructions quite vague. When you say \'In a pan, heat the milk and butter over medium heat. When the butter has melted, add the agar agar, stirring constantly, for about 6 minutes", is this still over the heat? I did it this way and had to keep adding small amounts of milk, otherwise I just had a ball of chewing gum-like roux and masses of separated fat. The resulting cheese is more like a cheese dip than a solid cheese. What was I doing wrong?
Thank you.

05 Oct 2017

Hi Belinda, just did it exactly like you and had the same problem. Did you get an answer? 1/4 soymilk must be wrong or the amount of agaragar...Really would like to know.

Alexandra Holley
14 Feb 2018

I followed the measures provided and mine turned out quite firm, I want to say the issue causing it to result in a dip type cheese was adding additional milk. i also had the \'roux and masses of separated fat\' but didnt add milk and instead just added it as it was to the mix of tofu, potato and spices.

1 Years Ago

What is pressed into the surface? It looks and sounds delicious. Thanks!


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