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©Not That Kind of Vegan 2018
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Smokey Coconut Milk Gouda Cheese

Updated: Apr 5, 2018



After a week of cheese experiments, I have finally landed on the perfecft recipe for a grateable, sliceable, meltable, and snackable vegan cheese!


Ingredients:


14 ounces canned full-fat coconut milk or homemade

1 tablespoon lemon juice

1 tsp liquid smoke

1/4 cup water

1 1/2 teaspoons sea salt

4 tablespoons nutritional yeast

2 tablespoons agar powder

2 tablespoons potato starch

1 tablespoon tapioca starch

1 teaspoon xanthan gum


Directions

Combine coconut milk, water, agar, liquid smoke, salt, nutritional yeast in a high-powered blender.


Heat this mixture in a small saucepan over medium-high heat, stirring constantly until it all comes to a boil. Reduce heat to simmer and continue to stir for a few minutes until it starts to thicken.


Return cheese mixture to blender and add tapioca starch, potato starch and xanthan gum.

Immediately pour into a lightly oiled container. Put the uncovered container in the refrigerator.


Allow to set until firm. Once firm, store the cheese in a covered container and use or freeze within the week.

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