Green Goddess Gouda Vegan Cheese
By jeenikeen
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
Details
Adapted from veganricha.com
Preparation
Step 1
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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