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
Equipment
- blender or food processor
- pot
- whisk
- bowl
- saran wrap or cling wrap
Ingredients
- 1 cup Raw cashews, soaked soak in hot water for 30 minutes to 8 hours
- ¼ cup Tapioca flour, also known as tapioca starch
- 1 tbsp Nutritional yeast flakes
- 1½ tsp Pink Himalayan Salt, finely ground or salt of choice
- 1 tbsp Lemon juice
- 1 tsp Garlic powder (1 tsp)
- 1½ tbsp Agar agar
- 1½ cup Boiling water
Instructions
- 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.