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!
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
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.