one green planet
one green planet

This simple, fast, dairy-free gruyere cheese comes together in just 15 minutes. It's perfect for pasta, quiches, gratins — any dish that calls for a nutty, slightly sweet cheese! You can even enjoy it as a snack paired with crackers and a glass of Chardonnay or Sauvignon Blanc.

Gruyere Cheese [Vegan]

Serves

8-10

Ingredients

  • 2 tablespoons nutritional yeast
  • 4 teaspoons cornstarch
  • 2 tablespoons oats
  • 1 teaspoon onion, minced or powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons tahini sauce or paste
  • 2 tablespoons apple cider vinegar
  • 1 cup water

Preparation

  1. Combine all of the ingredients in a food processor and process until smooth.
  2. Pour the ingredients into a small saucepan.
  3. Heat the cheese over medium heat, stirring the mixture constantly, until the cheese begins to thicken, about 5-7 minutes depending on the strength of your stove.
  4. Turn off the heat and continue to stir the cheese for another minute or two.
  5. Remove the pan from the heat and set it aside.
  6. After you allow the cheese to cool, either add it directly to a recipe or store in an airtight container in the refrigerator.

Notes

Yields 1 cup.

Nutritional Information

Total Calories: 220 | Total Carbs: 33 g | Total Fat: 18 g | Total Protein: 16 g | Total Sodium: 585 g | Total Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Anna Bannister

See My Recipes

​Anna Bannister is the brains (see: hunger) behind On The DF — a food, travel, & dairy-free lifestyle blog. The documented extension of her dairy-free life, On The DF features posts from cooking and baking to traveling and dining out. Anna is on a personal campaign to prove your favorite dishes can be dairy-free & delicious.

Comments

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  1. Made this last night, the texture was fine but if I\’m completely honest the flavour was pretty unpalatable. Had to add a lot of salt and pepper, and some chipotle, to make it bearable, and even then it was barely touched. My non-vegan friends are now even less convinced by vegan cheese. Sorry to be so negative. Maybe in pasta or quiche it\’s not so bad, but I would definitely not try it with crackers, as suggested

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