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Vegan Gouda Cheese Recipe

thenaturalfoodie
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
Prep Time 2 hrs 40 mins
Cook Time 5 mins
Course Appetizer, lunch
Cuisine non-dairy cheese, vegan food, vegetarian
Servings 16 ounces
Calories 53 kcal

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
  • tsp Pink Himalayan Salt, finely ground or salt of choice
  • 1 tbsp Lemon juice
  • 1 tsp Garlic powder (1 tsp)
  • tbsp Agar agar
  • 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.
Keyword non-dairy cheese, vegan cheese, vegan cheese recipe