Soft Gruyère

In this recipe, just a few simple ingredients combine to make a vegan version of Gruyère that tastes remarkably like its dairy counterpart. Although it is on the softer side, it makes a fabulous fondue or pasta sauce and beautifully complements pears or sourdough bread. If you’re using Soft Gruyère for Cheese Fondue or Fettuccine Alfredo with Gruyère and Mushrooms, there’s no need to culture it. Once you’ve completed step 1, it’s ready to go!