Green Goddess Gouda Vegan Cheese

Photo by Jean K.
Adapted from veganricha.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from veganricha.com

Ingredients

  • 3/4

    cup coconut milk or almond milk

  • 1/2

    cup great northern beans, canned or cooked, drained or other white beans

  • 1

    Tablespoon apple cider vinegar

  • 1

    Tablespoon lemon juice

  • 2

    cloves of garlic

  • 1/4

    cup lightly packed parsley

  • 1/4

    cup lightly packed basil

  • a sprig of tarragon

  • 1/4

    cup lightly packed green onion or 1-2 tsp onion flakes

  • 1

    Tablespoon nutritional yeast

  • 3/4

    tsp salt

  • 1/4

    tsp cayenne pepper

  • 1/2

    tsp chickpea miso

  • 1

    Tablespoon extra virgin olive oil

  • 1

    tsp liquid smoke (for a smokier taste. personally I prefer without as the liquid smoke over shadows the other flavors)

  • 1

    Tablespoon tapioca starch

  • 1

    Tablespoon cornstarch or potato starch

  • 1/2

    cup coconut milk or almond milk

  • 1

    Tablespoon agar powder

Directions

Blend everything until olive oil into a smooth puree. Taste and adjust tang, salt, spice. Add the starches and liquid smoke, if using, and blend. In a pan, add 1/2 cup coconut or almond milk. Whisk in the agar powder and bring to a boil. Cook on low-medium heat for 5 minutes. Pour the blended mix into the pan. Mix well and continue to cook for 5-6 minutes. Transfer the mix to a greased container or mold and let sit for a few hours in the refrigerator. (I used 2 tsp of evoo to grease the container. Also brush some on the top of the block so it doesn’t dry out) Slice and use. Keep refrigerated for upto 5 days. Notes: for a spreadable cheese, omit the agar. Blend everything and cook for 8 minutes. then let set. Spread on bagels or serve with crackers. If using Agar flakes, use 3 Tbsp flakes. Mix in milk and cook for 15 minutes before adding blended cheese mixture.

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