Smokey Coconut Milk Gouda

 I make a lot of vegan cheeses with cashews, but it is always nice to have an alternative for those with nut allergies. There are a lot of recipes out there for coconut milk gouda, and after experimenting with different ones, I finally settled on adding the coconut oil to help firm up the cheese a bit more! Always look for filtered coconut oil because it does not have strong coconut flavor like regular coconut oil. The coconut flavor can get a little overwhelming with the milk and regular coconut oil. You can also omit the liquid smoke and add some dill, or garlic to change up the flavor. You could also add a teaspoon of turmeric, and smoked paprika for a cheddar flavored cheese!

I make a lot of vegan cheeses with cashews, but it is always nice to have an alternative for those with nut allergies. There are a lot of recipes out there for coconut milk gouda, and after experimenting with different ones, I finally settled on adding the coconut oil to help firm up the cheese a bit more! Always look for filtered coconut oil because it does not have strong coconut flavor like regular coconut oil. The coconut flavor can get a little overwhelming with the milk and regular coconut oil. You can also omit the liquid smoke and add some dill, or garlic to change up the flavor. You could also add a teaspoon of turmeric, and smoked paprika for a cheddar flavored cheese!

INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 1 teaspoon liquid smoke

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and liquid smoke.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, agar, and liquid smoke to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  6. Allow the cheese to harden in the refrigerator uncovered for several hours.

  7. Once the cheese is set, store in an airtight container in the fridge for about a week.