Ingredients:
- 1 ½ cups (360ml) unsweetened plant-based milk (almond, soy, or cashew)
- ¼ cup (60ml) nutritional yeast
- 3 tablespoons tapioca starch
- 2 tablespoons refined coconut oil, melted
- 1 tablespoon white miso paste (ensure it’s soy-based for vegan)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Optional: Liquid smoke (a few drops to taste, be cautious as it can be strong)
Directions:
- In a saucepan, whisk together plant-based milk, nutritional yeast, tapioca starch, smoked paprika, garlic powder, onion powder, and salt until the tapioca starch is fully dissolved.
- Stir in the melted coconut oil and white miso paste.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes smooth and elastic, resembling melted cheese. This should take about 5-10 minutes.
- If using, add a few drops of liquid smoke and stir well. Taste and add more if desired, but be careful not to add too much.
- Once the mixture is thick and smooth, pour it into a lightly oiled small container or mold.
- Let it cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until firm.
- To serve, invert the container onto a plate. The vegan gouda can be sliced, shredded, or used in any way you would use traditional gouda cheese.
