Gooda Cheese Vegan
Dive into the indulgent world of dairy-free delights with this creamy, smoky, and perfectly sliceable "Gooda Cheese Vegan" recipe! Made from wholesome ingredients like raw cashews, unsweetened almond milk, and nutritional yeast, this vegan gouda alternative boasts a rich, savory flavor enhanced by liquid smoke and a touch of paprika. The addition of agar agar powder ensures a firm texture that's ideal for slicing, shredding, or melting into your favorite dishes. With just 15 minutes of prep time, this plant-based cheese is easy to whip up and perfect for sandwiches, charcuterie boards, or as a standalone snack. Whether you're dairy-free, vegan, or simply exploring new culinary horizons, this vegan gouda recipe is a must-try for cheese lovers everywhere!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1.25 cups Unsweetened almond milk (or other plant-based milk)
- 3 tablespoons Nutritional yeast
- 4 tablespoons Refined coconut oil
- 1 teaspoon Liquid smoke
- 1.5 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Turmeric powder (for color)
- 2 tablespoons Agar agar powder
- 1 cup Water
- 1 teaspoon Salt
Instructions
Soak the cashews in hot water for 10-15 minutes. Drain and set aside.
In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, coconut oil, liquid smoke, apple cider vinegar, lemon juice, garlic powder, onion powder, paprika, turmeric powder, and salt. Blend until completely smooth.
In a small saucepan, whisk together the agar agar powder with 1 cup of water over medium heat. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the mixture thickens and becomes gelatinous.
Quickly pour the agar agar mixture into the blender with the cashew mixture. Blend again on high speed until fully incorporated and smooth.
Immediately pour the blended mixture into a greased or lined mold (a round glass container or a silicone mold works well). Smooth the top with a spatula if needed.
Let the cheese cool at room temperature for about 20-30 minutes, then cover and transfer it to the refrigerator to set for at least 2-3 hours or until firm.
Once set, remove the cheese from the mold and slice, shred, or use as desired. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
