Tastes as good as it looks. And it melts. And it's good. And it melts. And it’s good (loop
IMPORTANT: Since the cheese mix needs to be blended right after being boiled, you
must have a blender/food processor that can handle high temperatures (one with a glass cup, for example).
1 can full fat coconut milk
1 TBS lemon juice
1 TBS. liquid smoke
¼ cup water
2 tsp Hymalaian salt
2 TBS nutritional yeast
4 TBS agar powder
1 TBS apple pectin
2 TBS potato starch (cornstarch or arrowroot would work)
1 TBS tapioca starch
1 tsp ground psyllium (I think it could work with ground chia or ground flaxseed, too;
but didn’t try)
1. Prepare yourself first: Add dry mix to a small bowl and set aside. Lightly oil a ramekin (or a glass container where you’re pouring the cheese). Set aside. Have a spatula at hand.
2. Blend base mix until fully combined in your blender or food processor. Pour it then intoa small pan and bring to a boil, stirring constantly. Reduce heat to medium (still boiling) and continue to stir the mix for 5 more minutes so the agar can make its magic.
3. Remove from heat and pour the heated sauce directly into your blender. Quickly add dry mix and process until thick. You gotta be fast in this part because the agar tends to harden pretty quickly. Immediately pour into a lightly oiled container with the help of a spatula.
4. Put the uncovered cheese in the fridge. Allow to set up for an hour or two. Flip it onto a plate and leave uncovered overnight in the fridge. It tends to get harder the longer it stays there. Then, move your delicious gouda to a covered container and store in the fridge for up to a week (it freezes well if you want to save for some other time).
PERSONAL NOTE: I find the use of nutritional yeast and liquid smoke a must for this
Adapted from this recipe here: http://vedgedout.com/2012/10/22/smoked-coconutgouda/