This impressive, dome-shaped “Gooda Cheez” recipe makes a vegan cheese with a creamy texture reminiscent of Gouda. Slice it into wedges for a delectable snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.*

Gooda Cheez (Vegan Gouda Cheese)

Makes 1 (3-cup) dome

Ingredients

• 1 3/4 cups water
• 1/2 cup carrots, chopped
• 5 tbsp agar flakes, or 1 1/2 tbsp agar powder
• 1/2 cup raw cashews, chopped
• 1/4 cup nutritional yeast flakes
• 3 tbsp sesame tahini
• 3 tbsp freshly squeezed lemon juice
• 1 tbsp dijon mustard
• 2 tsp onion powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp ground cumin

Instructions

1. Lightly oil a 3-cup bowl or mold with a rounded bottom and set aside. Combine the water and carrots in a saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook until very tender, 10 to 15 minutes. Remove the lid and stir in the agar flakes. Increase the heat to medium-high and bring to a boil. Decrease the heat to medium-low and simmer, stirring often, until the agar is dissolved, 8 to 12 minutes longer.
2. Transfer to a blender and add the remaining ingredients. Process several minutes until completely smooth, stopping to scrape down the sides of the blender jar as necessary.
3. Pour into the prepared container and smooth the top. Cool uncovered in the refrigerator. When completely cool, cover and refrigerate for 8 to 12 hours. To serve, turn out of the mold and slice into wedges. Store leftovers covered in refrigerator. Will keep for 5 to 7 days.

Jo Stepaniak is the author of The Ultimate Uncheese Cookbook*, Vegan Vittles*, and other books, and is also the co-author of Raising Vegetarian Children*.

More

• For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

This post was originally published on 14 September 2011.