This vegan gouda cheese recipe came to existence because, ok, so cheese is life, and being super natural with food normally I had to look into making a really delicious vegan version. Best. Decision. Ever! Low Carb, Low Calorie, and Low Fat. Makes 16 ounces. Per 1 ounce serving: 5.5g Carbs, 3g Fat, 1.8g Protein
Who else runs to Pinterest or searches the grocery store for good vegan alternatives to cheese? Same here! It took a bit of trial and error, and I’m so excited to share this recipe with you because it is perfection. If I ever decide to totally give up cheese, I’m ok with it because I have this recipe.
Disclaimer & Disclosure: There may be affiliate links in this post. Nothing here should be taken as medical advice. Please consult with a certified dietician or nutritionist about nutritional needs specific to you.
How To Make This Vegan Cheese Recipe Perfect Every Time
Once you have these two items, all forms of vegan cheese is a walk in the park! I’ve linked the brands I use. Agar agar is an amazon purchase, but tapioca flour is straight from the grocery store. I prefer the Telephone Brand for agar agar because it comes in little packets so it’s convenient to use without opening a whole bag.
Why Is agar agar and tapioca flour so important?
Agar agar is the solidifying agent. It allows your non-dairy cheese to be in block form for a cheese board and it shreds beautifully.
Tapioca flour is what gives the stretchy and melting factors.
What Is Vegan Cheese Made Of?
This vegan cheese recipe is made with raw cashews. I’ve also been making nut-free vegan cheese using chickpea flour and sunflower seeds for example. I absolutely adore making vegan mac and cheese with a few tweaks to this recipe or my smoked cheddar vegan cheese dip recipe. Literally the best. I’ll be updating this post when I get the chance to post those recipes, so please consider subscribing so you can get recipes when they come out!
Vegan Gouda Cheese Recipe
This vegan gouda cheese recipe came to existence because, ok, so cheese is life, and being super natural with food normally I had to look into making a really delicious vegan version. Best. Decision. Ever! Low Carb, Low Calorie, and Low Fat!Per 1 ounce serving: 5.5g Carbs, 3g Fat, 1.8g Protein
1cupRaw cashews, soakedsoak in hot water for 30 minutes to 8 hours
¼cupTapioca flour, also known as tapioca starch
1tbspNutritional yeast flakes
1½tspPink Himalayan Salt, finely ground or salt of choice
1tspGarlic powder (1 tsp)
Submerge raw cashews in hot water and soak for a minimum of 30 minutes up to overnight (8 hours). The longer you soak the cashews, the softer they are during the blending process. I find it works well with a 30 minute soak.
Add soaked cashews, tapioca flour, nutritional yeast flakes, salt, garlic powder, and lemon juice to blender or food processor and blend until smooth. If necessary, add only a very small amount of water to help blending up to ⅛ cup. I do not add water during this stage however.
Boil 1½cup of water and add agar agar to it once it is boiling. Immediately remove from heat and scrape blended ingredients to pan and whisk.
The cheese will be thick and stretchy. Pour into a bowl or ramekin of choice and cover with a kitchen towel or saran wrap.
Allow cheese to set in fridge for at least 2 hours to solidify.
Once solid, turn bowl over and remove cheese block. Serve on a cheese board, shred as desired, or use as desired!
Storage: Keep leftovers wrapped in cling wrap and use within 7-10 days.
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei
Salei, The Natural Foodie
Hey foodies! I’m Salei. I am a mom, partner of a law firm, and the cook in my home. Enjoy my tasty, low sugar, low carb, and high-protein recipes, easy recipes, as well as healthier Caribbean recipes and other international recipes. Learn more about me at my FAQ page.