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one green planet

This smoked coconut gouda will satisfy your need for a nut-free vegan gouda cheese that melts, stretches, slices, and grates. It's also so tasty! You can use it to top pizzas, eat it with crackers, or pair it with one of the sandwiches on this list for some extra-smoky goodness. This vegan gouda cheese might make you swoon over how satisfyingly melty it is. Once you try it, you'll never want to buy your vegan gouda cheese at the supermarket again!

Smoked Coconut Gouda [Vegan]

$2.99
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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.

Nutritional Information

Total Calories: 991 | Total Carbs: 81 g | Total Fat: 69 g | Total Protein: 10 g | Total Sodium: 328 g | Total Sugar: 8 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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Somer McCowan

See My Recipes

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.

Comments

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  1. Just thought I would let you guys know that traditional Worcestershire sauce is NOT vegan! It contains anchovies. Make sure you find vegan-friendly Worcestershire sauce for this recipe.

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