{"id":3753,"date":"2019-05-28T15:31:30","date_gmt":"2019-05-28T19:31:30","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=3753"},"modified":"2021-10-31T11:41:44","modified_gmt":"2021-10-31T15:41:44","slug":"dairy-free-nut-free-vegan-cheese-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-nut-free-vegan-cheese-recipe\/","title":{"rendered":"Nut-Free VEGAN CHEESE Recipe Smoked Gouda"},"content":{"rendered":"

HOW TO MAKE VEGAN CHEESE
\nSmoked Gouda or Provolone\u00a0<\/span>
\nDairy-Free, Nut-Free, Soy-Free<\/strong><\/span><\/p>\n

Total Time 8 minutes. Chill Time 2 hrs.<\/span><\/strong>
\nServes: 8<\/span><\/strong><\/p>\n

How to make a basic vegan cheese using<\/span><\/strong>
\ncoconut cream or any plant based milk.
\nI always prefer homemade cheese because
\nI like to know what’s in my food.
\n<\/span><\/strong>
\nI’ve bought vegan cheeses<\/span><\/strong>. <\/strong>The consistency
\nas well as flavor were disappointing compared
\nto this recipe. This provolone flavored is my
\nfavorite vegan cheese.<\/strong><\/span><\/p>\n

I am thrilled with these results! It’s so easy it seems
\nfailproof. \u00a0<\/strong>You can add (or garnish with) chopped dried
\nor fresh basil, chives, dill or any flavor you like, with or
\nwithout the garlic powder.<\/span><\/p>\n

It’s also sufficiently firm for slicing, grating, or cubing.
\nIf you plan to grate it use the least amount of Tapioca.
\nUse the maximum tapioca if you’ll be melting it.<\/span><\/p>\n

You can make a half-recipe, which I do, so that<\/span>
\nI can consume it inside of a week.
\n<\/span>
\nThis is a picture of the block I made from the full
\nrecipe. It measures 5\u00bd by 4 inches, by 1\u00bd” thick.<\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/span><\/p>\n

I discovered I’d need<\/span>\u00a0agar-agar powder. It’s made of red
\ndried seaweed,\u00a0is in health food stores and on Amazon
\nand it is readily available as kosher.<\/p>\n

I read that gelatin or xanthan gum is a good sub
\nif you can’t get agar agar. (I haven’t tried it yet. )
\nThe required amounts will be different. You’d need
\nto look it up online.<\/p>\n

Agar is a nutrient-rich plant-based gelatin.
\n<\/span>I used 2 Tbs. of tapioca. That enables the cheese to<\/span>
\nmelt for pizza or a melted cheese topping. If\u00a0 you want<\/span>
\nit yellow, add a dash of turmeric.<\/span><\/p>\n

How to make the vegan smoked Gouda
\n(Almost identical to Provolone), <\/em>except
\nFor flavor.<\/strong><\/span><\/h2>\n

Vegan Smoked Gouda Flavor\u00a0<\/strong>
\n<\/span>Total Time 10 mins <\/span>Servings: 8\u00a0<\/span><\/p>\n

\"\"<\/span><\/p>\n


\nVegan smoked gouda cheese is made with<\/strong><\/span>
\ncoconut cream , Free of gluten, dairy, soy,<\/strong><\/span>
\nand nuts!<\/strong><\/span><\/p>\n

Ingredients<\/strong>
\n<\/span>
\n1 can (13.5 ounce) coconut cream full fat (with no additives but water)<\/span>
\n1\/2 cup hot water<\/span>
\n1 tsp salt<\/span>
\n1 tbs. nutritional yeast<\/span>
\n1 to 2 tbs. agar agar powder<\/span>
\n1 tbs. tapioca flour (aka tapioca starch)
\n<\/span>1\/2 tsp lemon juice<\/span>
\n1\/4 tsp garlic powder<\/span>
\n2 tbs. liquid smoke hickory flavor
\n(or to taste)<\/span><\/p>\n

Recipe Notes<\/strong><\/span>
\nOnce the cheese sauce begins to boil,<\/span>
\nturn the heat down so that it is bubbling,<\/span>
\nbut<\/strong> not so hot that it will burn.<\/strong><\/em><\/span><\/p>\n

 <\/p>\n

Instructions
\n<\/span><\/strong>
\nPrepare cheese molds by spraying a glass
\nbowl or container with spray oil or rub any
\nneutral flavored oil on the molds to prevent
\nsticking. (Recipe will make about 2 cups of cheese).<\/span><\/p>\n

 <\/p>\n

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Pour the can of coconut cream into a saucepan.
\n<\/strong>Put 1\/2 cup of hot water into the empty coconut cream
\ncan to melt all the remaining coconut cream and add
\nthe water to the pan.\u00a0 Turn heat on to medium and
\nstir frequently until it boils.<\/span><\/p>\n

Bring to a slow boil<\/strong>\u00a0Turn down the heat until the
\ncheese sauce is just barely boiling and stir constantly
\nuntil it is very smooth while stirring constantly for\u00a0<\/span>
\n6 minutes<\/strong>\u00a0allowing the agar agar to melt completely <\/span>
\nand get very smooth.<\/span><\/p>\n

Add all remaining ingredients<\/strong> to the saucepan and
\nstir with a whisk.<\/span><\/p>\n

Pour the cheese<\/strong>\u00a0into an oiled\u00a0glass container\u00a0and <\/span>
\nlet it sit uncovered for about 15 minutes until it cools
\nslightly, <\/span>then put the cheese into the refrigerator to
\ncool for at least 2 hours.<\/span><\/p>\n

It will set up firm and be able to be sliced or shredded.
\n<\/span>
\nIf you are making the melting style vegan cheese<\/strong>,
\nit\u00a0will set up <\/span>softer than the variety with less tapioca
\nstarch.<\/span><\/p>\n

\n
Make this vegan smoked Gouda into a
\nsmoked Gouda grilled cheese!\u00a0<\/span><\/div>\n<\/div>\n

Immediately pour into the prepared cheese molds.<\/span><\/p>\n

Let it cool with the lid off for about 15 minutes at
\nroom temperature, then transfer to the refrigerator
\nfor at least 2 hours to firmly set.<\/span><\/p>\n

Once the cheese is cooled completely cover and
\nstore in the refrigerator in a sealed for up to a week.<\/span><\/p>\n

Author: Monica | TheHiddenVeggies.com<\/a><\/strong><\/span><\/p>\n

Can\u2019t get enough garlic and herbs?<\/strong>
\nCheck out \u00a0vegan cheese with garlic and herbs!<\/a><\/span><\/strong><\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Image by\u00a0skeeze<\/a>\u00a0from\u00a0Pixabay<\/a><\/span> Image by\u00a0Steve Buissinne<\/a>\u00a0from\u00a0Pixabay<\/a><\/span><\/span><\/span><\/p>\n

Vegan Provolone<\/span>
\nINGREDIENTS<\/span><\/strong><\/p>\n

1 can (13.5 oz.) full fat *coconut cream that has no additives.
\n(You can substitute the coconut cream with
\n1-1\/4 cups of any plant milk and \u00bd cup oil
\ninstead of the coconut cream and water).
\n<\/span>1\/2 cup warm water<\/span>
\n1 tsp. salt<\/span>
\n1 tbs. + 1 tsp nutritional yeast
\n<\/span>\u00a0 \u00a0 \u00a0 \u00a0\u00a0(Make it cheesier by adding an
\nadditional tsp<\/span><\/em><\/span>\u00a0of nutritional yeast).<\/span><\/em>
\n<\/span><\/span>2 tbs. agar agar powder
\n<\/span>1 tsp tapioca\u00a0 (2 tbs. will make this cheese
\nmelt better for pizza, grilled cheese or fondue)
\n<\/span>1\/2 tsp lemon juice<\/span>
\n1\/4 tsp garlic powder<\/span><\/p>\n

*Recipe Note: <\/span><\/strong><\/span>Gums (stabilizers) and chemicals added
\nto the coconut cream may spoil your results. Read the
\nlabel. You should see only coconut and water. I buy
\nadditive free coconut milk on Amazon.(You can substitute
\nthe coconut cream <\/span>with 1\u00bc cups of any plant milk and
\n\u00bd cup <\/span>oil.\u00a0 Sounds feasible, I<\/span> haven’t tried it). <\/span><\/span><\/p>\n


\nINSTRUCTIONS<\/strong><\/span><\/p>\n

Prepare cheese molds<\/strong> by spraying a glass bowl or container
\nwith spray oil or rub any neutral flavored oil on the molds to
\nprevent sticking. You may want to put a piece of parchment
\nin the bottom for easiest removal. (Recipe will make about
\n2 cups of cheese).<\/span><\/p>\n

Pour the can of coconut cream<\/strong> into a saucepan.
\nYou can substitute the coconut cream with
\n1-1\/4 cups of any plant milk and \u00bd cup
\noil instead of the coconut cream and water.<\/span><\/p>\n

Put 1\/2 cup of hot water<\/strong> into the empty coconut cream
\ncan to melt all <\/span>the remaining coconut cream and add the
\nwater to the pan.<\/span><\/p>\n

Add all remaining ingredients to the saucepan and stir
\nwith\u00a0a whisk.<\/span><\/p>\n

Set heat on to medium<\/strong> and stir frequently until it boils
\n(about 1-2 minutes).<\/span><\/p>\n

Turn down the heat<\/strong> until the cheese sauce is just
\nbarely boiling,\u00a0<\/span>and stir constantly for exactly 6 minutes,
\neven if it appears done sooner<\/em>, until it is very smooth.<\/span><\/p>\n

Immediately pour into the prepared cheese molds.<\/span><\/p>\n

Let it cool<\/strong> with the lid off for about 15-25 minutes
\nat room temperature. <\/span>Then transfer to the refrigerator
\ncovered, for at least 1-2 hours to firmly set.<\/span><\/p>\n

Once the cheese is cooled completely cover and store
\nin the <\/span>refrigerator in a sealed for up to a week.<\/span><\/p>\n

You can create a variety of different textures of vegan<\/span>
\ncheese by changing the amounts and ratios of liquids,<\/span>
\nfats, agar agar, and starch. The more agar agar, the firmer<\/span>
\nthe cheese. The more tapioca starch, the softer and<\/span>
\nstretchier the cheese.<\/span>
\nA higher fat content will give you richer and creamier<\/span>
\ncheese with a more authentic mouth feel. If your cheese<\/span>
\nis too soft If your cheese is too soft to shred and more<\/span>
\njello-like, then you probably added too much tapioca<\/span>
\nstarch or possibly not enough agar agar.<\/span>
\nSlight variations<\/strong> in these 2 ingredients will change the<\/span>
\ntexture greatly.<\/strong><\/span>
\nFREEZE IT: You can freeze it for up to 3 months.\u00a0<\/strong><\/span>
\nI find it easiest to shred the cheese and then freeze<\/span>
\nit in an air-tight freezer bag. This way you can use<\/span>
\nsmall portions of it without having to thaw the whole block.<\/span><\/p>\n

Many more recipes and pointers for vegan cheese-making
\nwill be found by Author: Monica, at<\/span>
\nhttps:\/\/thehiddenveggies.com\/vegan-smoked-gouda\/<\/a><\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

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 <\/p>\n


\nRecipe Notes:<\/span><\/strong>
\nFor a firmer cheese<\/strong>, leave out the tapioca
\nstarch from the recipe.
\n<\/span>
\n++++++++++++++++++++++++++++++++++++++<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0\"\"<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

HOW TO MAKE VEGAN CHEESE Smoked Gouda or Provolone\u00a0 Dairy-Free, Nut-Free, Soy-Free Total Time 8 minutes. Chill Time 2 hrs. Serves: 8 How to make a basic vegan cheese using coconut cream or any plant based milk. I always prefer homemade cheese because I like […]<\/p>\n","protected":false},"author":1,"featured_media":3902,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,63,45,244,74,32,33,247],"tags":[242,333,336,438,46,331,439,345,335,437,344,334,332],"class_list":["post-3753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-dairy-free","category-gluten-free","category-highlights","category-kosher-pareve","category-lunch","category-snack","category-vegan","tag-appetizer","tag-cheese","tag-coconut-cheese","tag-fondue","tag-gluten-free","tag-how-to-make-vegan-cheese","tag-meltable-vegan-cheese","tag-melting-style-vegan-cheese","tag-nut-free","tag-nut-free-cheese-recipes","tag-smoked-gouda","tag-soy-free","tag-vegan-provolone"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/3753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=3753"}],"version-history":[{"count":63,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/3753\/revisions"}],"predecessor-version":[{"id":7213,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/3753\/revisions\/7213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/3902"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=3753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=3753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=3753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}