Air-dried Gouda

Preparation info
  • Makes about

    1¼ Pounds

    • Difficulty


Appears in
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This Gouda develops a nice rind that surrounds a creamy and smooth but firm interior. It’s actually tasty if eaten right away, although it’s very soft at that stage and doesn’t really resemble Gouda. After several days of air-drying, however, the flavor comes alive and the cheese becomes firm enough to slice.


  • 2 cups raw cashews, soaked in water for 3 to 8 hours and drained
  • 1 cup plain, unsweetened nondairy yogurt<


  1. Process the ingredients.

    Put the cashews, yogurt, rejuvelac, optional oil, wine, tapioca flour, nutritional yeast, miso, carrageenan, and teaspoons of the salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender