EASY Plant-Based Smoked Gouda Cheese 🧀 Slices, Shreds & Melts!

Unlock the delectable flavor of homemade vegan cheese with our Plant-Based Smoked Gouda! This easy-to-follow recipe will guide you through making this scrumptious block of Gouda that slices, shreds, and melts just like the real thing. Get ready to savor the irresistible taste and versatility of our Gouda, making your sandwiches, pizzas, quesadillas absolutely unforgettable!
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KEY MOMENTS
00:00 Introduction
00:20 Blend Cheese Base
02:27 Cook Agar Agar
04:01 Blend in Agar Agar
04:47 Our into Mold
05:24 Refrigerate
06:19 Slice, Shred, Melt
06:47 Taste Test
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[@EliseAngelofHealing]

I made this recipe yesterday evening. It was really good, but something was missing. I looked at the recipe again, and realized there is no salt in this recipe. I tried adding a little Himalayan salt on top of a small slice, and that did the trick. A little salt is all that it needed. Real cheese is salty. I will be adding salt to my next batch.

[@yogi2596]

Hi Jill, I am looking forward to trying this recipe as your other ones have been great! As an American who had lived in the Netherlands for 5 years, I wanted to alert you to the pronunciation of Gouda. The true Gouda cheese comes from a city in the Netherlands (South Holland). It is actually pronounced like the word "Loud", not like Gooood. Somehow over the years, it morphed to the other pronunciation, probably the American one, and seemed to have stuck there. I share this tip for any of those who may travel to any part of Europe and order the actual cheese so that the person taking the order doesn't feel like rolling their eyes. Please keep up the good work!

[@carynmelvin582]

This was unbelievable! We grated it and used it for pizza! Best plant based cheese we have tried. And so easy! Then you Jill!!!!

[@LindaLouMercer]

I saved this video as a priority to try the recipe. Thanks for sharing free for all of us struggling to get by on a limited income ❤, and thanks to all your members who can support yur channel! 😊

[@brendabeaudette-kaim6591]

I made the smoked gouda! It came out great!!! I made Jill's taco pizza and used the smoked gouda since I was out of cashews and it worked really well on it!!! Jill, you are our Kitchen Magician! ❤

[@mycrazyfamilyid]

I want to see it melted!

[@mara3842]

Same!!

[@amoreoften4059]

Why didn't she melt it?

[@combridge1]

Here’s the deal. It melts. As a vegan who used to love cheese, I gotta say that store-bought vegan “cheese” with all those terrible oils sucks for taste. Plus really bad for you. The vegan gouda cheese that Jill makes is honestly the only vegan cheese that I’ll eat now. Okay, so there’s no oil in it so it’s a bit tricky to melt. The way I do it is slice a bunch with a cheese slicer and put it directly into a non-stick skillet at medium heat. In a few minutes it melts with a nice crust. Slap this on bread for grilled cheese or whatever. Also you can put slices on a vegan burger. When it’s all about ready, add a bit of water to the skillet, put a lid on it and about 30 seconds later, melted. “Thee Burger Dude” (100% vegan) taught me that trick.

[@combridge1]

Here’s a plug for Jill from my wife: we have made Jill’s gluten-free bread, pumpkin pie, and apple pie (all big repeats in our house!!). Thanks Jill!

[@janetsimon2445]

That looks amazing!

[@raquel_santana]

Yummy! It looks fantastic, thank you!

[@Funfettiwitch]

looks amazing!

[@raeraesma]

Thank you for sharing. It sounds wonderful. 😊

[@barbararoyal6139]

Jill this looks so good!😊

[@libertadbrito778]

Excellent idea!

[@jacqui-xh2er]

Yum!!!! I'm excited to order some agar to try this.

[@renus6015]

Will try it soon...

[@lenakrupinski6303]

Hi Jill, this cheese looks wonderful.💖💗

[@nazokashii]

That's so cool :D I used to love gouda in the beforetimes ^^ could be fun to try making sometime :) thank you for sharing

[@mmakomanyatja5213]

Wow Excellent Jill thank you very much be bless with your family

[@brendabeaudette-kaim6591]

Oh yeah, baby!!!! Just what I have been waiting for!! I'm going to make this very soon!!! Just made the chickpea curry for the third time, presented by Jill's lovely daughter, and my daughter said "Next time we have a pot luck, bring this!! I also made the lemon breakfast bars - soooo good!! I recently became a member and it's so much FUN to be part of the voting and also be in the raffle for a gift!!! Congrats to the person who won the Ninja Creamie! Thank you, Jill!!! I keep spreading the word about your channel!!! ❤

[@wholefoodplantbasedcookingshow]

Thank you Brenda 😊

[@brendabeaudette-kaim6591]

@@wholefoodplantbasedcookingshow I know I say it often but again, I'm soooo very grateful to you and your family for what you are doing!!!

[@mara3842]

I want to see how it melts!

[@Alaskaventureswithbrodie]

Oh yum!

[@Scor-ah]

Wow cannot wait to try it. I have been making a spreadable cheese that is great on crackers but it has coconut oil to make it solid. This is a way healthier cheese recipe. Thanks for sharing Jill.❤

[@Lea-rb9nc]

I look forward to making this and sharing it with some good friends and a few neighbors. They are all from Holland and would give their opinion. Like myself, they are now at home in the south of France 🇫🇷. As for myself, I've had my share of the "real thing" during trips to the Netherlands 🇳🇱. At home I adhere to my plant based lifestyle. However, there are occasions when I do simply try something special.

[@sherryclinton9854]

Cld you do other cheeses . I really miss swiss cheese & cheddar & Jack cheeses

[@susanjos2315]

I have an allergy to soy so I'm going to try it with chickpea miso. Thanks Jill.

[@sarahdee374]

that's what I usually have on hand, hoping it works well.

[@CastledarkDweller27]

The main thing I’ve missed over the years about cheese is how it melts! Our kinda remote grocery store finally got a vegan grated cheese in stock and I bought it ($10 for a little bag)as a treat topping for your vegetable casserole Jill! Kept picturing it stretching out in melty strings (like on pizza!} when I spoon out a big scoop of the casserole! 😋But how disappointing!!😮 The vege casserole was delicious but those grated pieces of shredded cheese looked almost EXACTLY the same coming out of the oven as when they went in!😞The only difference was the change of colour- they did brown in the oven, going from a dull dirty yellow to tan. But they weren’t even gooey when poked with a fork!🫠😑😧 After the casserole cooled I went to slice up & refrigerate the leftovers and when I tilted a big scoop sideways to get it into the Tupperware, the shards of grated cheese just slid off the top!😮They landed on the counter and I picked one up-it was just like picking up a fine dust covered tiny piece of plastic.😦Even after 45 mins in the oven! 😲😣So after that way2long sad saga I’m dying to try your cheese Jill! ( but would have liked to see it melt!}😂

[@Dawn-zo2ny]

i miss Swiss cheese the most...i wonder how it could be made different for Swiss, (no need for holes), but this does look amazing....🙏🏻

[@barbarabruce7648]

Oh I miss the taste of Swiss cheese also.

[@arambarsamian6312]

Another great recipe, Jill! Love it! I didn’t have enough cashews, so I added some pecans and a Brazil nut (which is a great source of selenium, anyway). I also added a vegan B-12 tablet and a clove of garlic (it’s a good way to sneak raw garlic into one’s diet!). It’s wonderful! Great on vegan crackers! And, unlike dairy cheese, it is actually healthy! Thanks, Jill! Looking forward to the second cookbook!

[@arambarsamian6312]

I just did a side-by-side nutritional comparison between your vegan Gouda cheese and non-vegan Gouda cheese. Wow! Calorie-per-calorie, compared to non-vegan cheese, your vegan cheese delivers more fiber, much less saturated fat, no trans fats, no cholesterol, all essential amino acids in abundance, more of ALL B vitamins, folate, vitamins C, E, and K, more copper, much more iron, magnesium, potassium, selenium… The non-vegan Gouda cheese gives you no fiber, twice your daily cholesterol allowance, trans fats, a huge amount of saturated fat - and gratuitous violence.

[@wholefoodplantbasedcookingshow]

Well said! Thank you for posting this 😃

[@arambarsamian6312]

So, I’m obsessed! I made it using pine nuts, then using cashews, and today I tried it using pistachios! They all work well, but I must admit the cashew version was my favorite. I even had a few of my non-vegan students try it - they liked it and one even said that if I hadn’t told her it was vegan, she would not have known! I swear, I haven’t eaten this much cheese in 17 years! Not that I’ve missed it, but wow, what a guilt-free delight this cheese is! Thanks again, Jill!

[@arambarsamian6312]

I have been making this cheese every day! Jill, I am absolutely obsessed! It is so delicious! Last night I decided to make it using the omega-3 superstars: walnuts, hemp seeds, and flaxseeds. Surprisingly, it worked just as well as it did with cashews! I even added a bit of turmeric to keep the color a bit more yellow. Delicious! Thank you, Jill!

[@debbiehunt5655]

Can you use arrowroot instead of Agar? Cannot wait to try this!!

[@Shuggies]

Replce some water w Vegan Yogurt and ... learn how make rejuvalac... takes less than a week but the CHEESEY FLAVOR Is to die for !!! Im making this one my way... I would love anyone elses ideas also because together ideas make a difference ❤😊

[@maryjohnson1643]

What crackers did you use for the cheese?

[@kayemcauley7328]

Whoa! This sounds amazing! Do grocery stores stock agar agar?

[@wholefoodplantbasedcookingshow]

Some Whole Foods carry it

[@paruvo9968]

I got mine from Amazon

[@sarahdee374]

@@paruvo9968 I get mine from a local Asian market, lots cheaper.

[@marionclarke4516]

What size is loaf pan please?

[@gj9736]

Do you have to use mustard or can this be done without?

[@susanoneil7269]

Can you freeze it?

[@nicolasdesposito2362]

What kind of crackers do you use? Looking for a oil free low sodium option

[@babycoleangel]

Mary's Gone Crackers...Oil free.

[@melbonthuys7573]

I wanna see it melted

[@tkarlmann]

Can gelatin be used instead of Agar?

[@superfoodq]

I can see how this will melt like cheese can you please show.

[@lindas7146]

Sounds good. Is there a substitute for the miso?

[@wholefoodplantbasedcookingshow]

Low sodium tamari, soy sauce, Bragg aminos

[@lindas7146]

@@wholefoodplantbasedcookingshow Thanks!!

[@tnargs57]

What if, like me, you don’t have access to “liquid smoke”?

[@AmonarayIsalay]

It’s readily available at most grocery stores, is not very expensive, and lasts a loooong time as a little goes a long way. Or if you have the smoked paprika maybe add a bit more of that.

[@tnargs57]

Not Australian grocery stores ;)

[@AmonarayIsalay]

@@tnargs57 aw bummer. Can you order online?

[@juliedesnick7401]

This looks fantastic! I've tried making cheese with almonds. I use a high speed blender and it still comes out a little grainy. Almonds are probably good for making ricotta. Don't you need tapioca starch in it to make it melt?

[@CastledarkDweller27]

I thought tapioca starch was a thickener??

[@juliedesnick7401]

@@CastledarkDweller27 No, it's specifically to make it stretchy.

[@nividamurphy8726]

I will make sure and try this cheese recipe. It looks delicious.

[@jenniferarmstrong1765]

Can this be frozen once shredded? I think it would be difficult to make half the recipe (it probably wouldn't catch in the blender) but I live alone and can't eat that much nut cheese before it goes off.

[@evereletkline8732]

Think a nut free substitution iz possible?

[@wholefoodplantbasedcookingshow]

Raw hulled sunflower seeds might work

[@sjr7822]

Cashews 12 1/2 grams fat, Almonds 14 grams fat per oz

[@debbiehunt5655]

Also, can you freeze the Gouda? I just made this with your sweet potato pizza and it's wonderful! But I have so much left over. Is freezing doable?

[@wholefoodplantbasedcookingshow]

Honestly I’m not sure Debbie. Sorry

[@EliseAngelofHealing]

Yes. you can. I put half in the freezer. I had it in the freezer for 6 days, and it tastes the same, and kept it form. I would say experiment with it. Have it in for three months and see how it is after it is thawed out. If it worked out great, then make another batch and put half in the freezer for 5 months.

[@SD-zk2te]

Can this be frozen?

[@vickiek9119]

What is agar? Is there a substitute?

[@twelveofthem]

It's basically seaweed powder but substitutes include Tapioca starch, guar gum, xanthan gum, cassava flour, and several others.

[@cdrial]

I like this recipe for its ease of preparation and simple ingredients. But I would have preferred seeing you melt it (the litmus test of vegan cheese) as opposed to crackers and cheese slices. I will try this one, though. Got too darn much agar agar in the cupboard.

[@MIMMarketing]

Without oil how will it melt? That’s ok if it doesn’t really melt as I won’t use oil for sure. But does it really melt? How would you describe the melt? 😮

[@soniajacobs3038]

The fat in the cashews will melt. I wouldn’t expect it to be very runny though. You might have to do the covered steaming trick.

[@joelleaittama1416]

Nuts have oil.

[@binbody5673]

What crackers are you eating

[@jacqui-xh2er]

It looks like water crackers. I think the brand is Carr's.

[@veggiegourmet]

Most Asian markets carry agar agar powder by Telephone brand. Eden Foods makes agar flakes which you can grind into powder. One Tblsp of agar flakes is equal to 1 tsp of agar powder.

[@sonjak911]

Where can I buy agar agar powder?

[@name.terrie]

Most grocery stores in US carry it, plus it's easy to find online.

[@wholefoodplantbasedcookingshow]

amzn.to/3C1dmob

[@veggiegourmet]

Asian markets have agar powder.

[@craigo5030]

Just curious, is there any reason why you don’t use Cashew butter rather than cashews?

[@soniajacobs3038]

The cost, maybe?

[@njliven7066]

I would love to have an alternative to tree nuts. I have a family member who is very allergic to all tree nuts. Any suggestions?

[@wholefoodplantbasedcookingshow]

Raw unsalted hulled sunflower seeds work great as a nut free replacement.

[@njliven7066]

@@wholefoodplantbasedcookingshow Thanks

[@davidscott3132]

I followed the recipe and mine still turned out soft and mushy? Why has it not set as hard?

[@wholefoodplantbasedcookingshow]

My guess is you didn't cook the agar agar long enough. It really needs to cook at a steady boil while whisking for 5 minutes at least.

[@davidscott3132]

@@wholefoodplantbasedcookingshow ok that'll be it; once it boiled I put it to simmer and it started to thicken so I panicked and chucked it in the blender! Should it be very viscose before removing it from the pan?

[@twelveofthem]

My high speed blender will not run unless the lid is closed and locked.

[@LianeRollin]

I made the recipe. It’s very good but the cheese is too soft, not firm as her’s. My agar agar was watery.

[@wholefoodplantbasedcookingshow]

This can happen if the agar agar isn’t boiled long enough