Vegan Smoked Gouda made with coconut milk may be the all-time best dairy-free cheese! It has a rich creamy texture with a subtle smoky flavor. This is a cheese that you just have to try to believe how good it really is.
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🧾 Ingredients and substitutions
- Coconut Milk: There are many different methods of making vegan cheeses, but I have found the richest and creamiest vegan cheese is made from a can of full-fat coconut milk. You could use other plant-based milk instead or even cashew cream, but I find that the coconut milk gives it the rich creamy texture that I crave in cheese.
- Water: for the correct moisture content.
- Nutritional Yeast: To give it the cheesy flavor.
- Salt: for flavor.
- Garlic Powder: for flavor. (optional)
- Liquid Smoke: For that smokey goodness of smoked Gouda. You can also use smoked paprika if you prefer.
- Agar Agar Powder – to make the cheese firm. This is a vegan gelatine that comes in the form of a powder. I get mine for a good price at my local Asian market or they also sell it at many natural foods stores. (If you can not find the powder, you can use agar agar flakes, but you will need to triple the amount of flakes and use 6 tbsp in total). You can also use Kapa carrageenan instead of agar agar powder.
🌟 Agar agar
- Use agar agar powder not flakes if you can and measure carefully. Make sure to use 2 tablespoons, not 2 teaspoons!
- I use Telephone brand agar agar, since I can easily find it at my local Asian market, it comes in small packs so it won't go bad, and I know that it sets well. I can't vouch for other brands.
- If your cheese is too soft or jello-like, your agar agar is not strong enough. (Some people from different areas in Europe have reported that the cheese does not set hard enough. This is due to the different strengths of agar agar sold in different places. Double the agar agar next time you make it).
🥄 Instructions
First, you will also need to decide if you want a firm sliceable cheese or a softer cheese that will melt and stretch when heated. (You can’t have both, you must choose one or the other).
- The firm version – is best for slicing for eating plain or on crackers.
- The meltable version – is best for cheese that you can melt on pizza, use in grilled cheese sandwiches, or quesadillas. The only difference between the two versions is the addition of tapioca starch and the reduction of agar agar to allow it to melt and stretch better.
🔪 Sliceable instructions
- Simply put all the ingredients into a saucepan and stir with a whisk.
- Heat to a slow boil stirring constantly for 6 minutes. This allows the agar-agar to melt completely and set properly. (It may seem ready after 3-4 minutes but keep it at a low boil for 6 minutes to make sure that it’s completely smooth).
- Then pour into any shape container that you wish. (One batch makes almost 2 cups of cheese).
- Allow to cool for about 15 minutes uncovered on the countertop, then cover and refrigerate for at least 2 hours to let it set.
It's that easy!
🥣 Meltable instructions
- Add a can of coconut milk, 1/4 cup of water, nutritional yeast, 5 tsp agar agar, liquid smoke, garlic powder, and salt to a saucepan.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce while stirring it in with a whisk and then cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
*This will make the cheese softer so it melts and stretches when heated, but it is not as good for slicing since it is not as firm when cold.
👩🏻🍳 Pro tips
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or the tapioca starch can change the texture of your cheese a lot!
- For a cheesier flavor, add an additional tbsp of nutritional yeast.
- If you want to grate the meltable version, pop it in the freezer for about 30 minutes after it has set to make it firmer and easier to grate.
- I like to use these Snapware containers because they are made of glass and won't affect the flavor and they have a lid with a good airtight lid to keep the cheese fresh longer.
- Store the cheese in a sealed container in the fridge for up to 5 days or in the freezer for 3 months.
Make this vegan smoked Gouda into a smoked gouda grilled cheese! Delicious with caramelized onions too!
🧀 More vegan cheeses
- Vegan Garlic Herb
- Healthy Veggie Cheese Sauce
- Vegan Pepper Jack
- Vegan Blue Cheese
- Melty Vegan Mozzarella
- Vegan Cheddar
- Vegan Cream Cheese
If you want a lot more details about making vegan cheeses, check out my post How to Make Vegan Cheese!
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan smoked gouda cheese made with coconut milk. It's quick and easy to make and free of gluten, dairy, soy, and nuts!
- 1 13. 5 oz can coconut milk full fat
- 1/2 cup hot water
- 1 1/4 tsp salt
- 1 tbsp nutritional yeast
- 2 tbsp agar agar powder
- 1/4 tsp garlic powder
- 2 tbsp liquid smoke hickory flavored (or 1 tsp smoked paprika)
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Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral-flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
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Pour the can of coconut milk into a saucepan.
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Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
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Add all remaining ingredients to the saucepan and stir with a whisk.
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Turn heat on to medium and stir frequently until it boils.
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Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
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Immediately pour into the prepared cheese molds.
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Let it cool with the lid off for about 15 minutes at room temperature, then cover and transfer to the refrigerator for at least 2 hours to firmly set.
How to make meltable vegan cheese:
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- Add a can of coconut milk, 1/4 cup of water, nutritional yeast, 5 tsp agar agar, liquid smoke, garlic powder, and salt to a saucepan.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce while stirring it in with a whisk and then cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
A message about Agar- Agar:
- Use agar agar powder not flakes if you can and measure carefully. Make sure to use 2 tablespoons not teaspoons!
- If your cheese is too soft or jello-like, your agar agar is not strong enough. (Some people from different areas in Europe have reported that the cheese does not set hard enough. This is due to the different strengths of agar agar sold in different places. Double the agar agar next time you make it).
*This recipe was originally published on May 4, 2018. It was updated on May 16, 2020, to include new images and more detailed recipe instructions.
