Name: Air-dried Gouda
Yield: Makes about 1¼ Pounds
Ingredients: 2 tablespoons nutritional yeast flakes; 3 tablespoons tapioca flour; 1 tablespoon carrageenan powder, or 2 tablespoons agar powder; 1 tablespoon medium brown miso; ⅓ cup canola oil or refined coconut oil (optional; see note); ½ cup rejuvelac; ¼ cup dry white wine; 2 cups raw cashews, soaked in water for 3 to 8 hours and drained; 1 cup plain, unsweetened nondairy yogurt (preferably homemade); 2½ teaspoons salt

Preparation info

Makes about
1¼ Pounds

Difficulty
Easy

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.

Ingredients

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

Method

Process the ingredients.

Put the cashews, yogurt, rejuvelac, optional oil, wine, tapioca flour, nutritional yeast, miso, carrageenan, and 1½ teaspoons of the salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of