Your Go-To Recipe for Deliciously Smoky Plant-Based Gouda 🧀✨
Ingredients:
3/4 cup (115g) raw cashews, soaked for at least 4 hours or boiled for 10 minutes
1/4 cup (60ml) water, plus more if needed
1/4 cup (30g) tapioca starch
3 tablespoons (45ml) refined coconut oil, melted
3 tablespoons nutritional yeast
1 tablespoon white miso paste
1.5 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/4 teaspoon turmeric (for color)
Directions:
1. Drain the soaked cashews thoroughly.
2. Add the drained cashews, 1/4 cup water, tapioca starch, melted coconut oil, nutritional yeast, miso paste, smoked paprika, onion powder, liquid smoke, garlic powder, salt, and turmeric to a high-speed blender.
3. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a little more water, one teaspoon at a time.
4. Pour the mixture into a small saucepan.
5. Cook over medium heat, stirring constantly with a whisk or spatula. The mixture will start to thicken quickly.
6. Continue cooking and stirring vigorously for 2-4 minutes, until the mixture becomes very thick, glossy, and stretchy, pulling away from the sides of the pan. Don't stop stirring to prevent sticking.
7. Quickly transfer the thickened cheese mixture into a small glass container or mold (lightly oiled if desired). Smooth the top.
8. Let it cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
9. Once firm, gently unmold the cheese. Slice or shred as desired.
Recipe Information:
Preparation Time: 15 minutes (+ 4 hours soaking/chilling) | Cooking Time: 5 minutes | Total Time: 4 hours 20 minutes | Calories per Serving: Approx. 150 (varies) | Number of Servings: 6
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