Green Goddess Gouda Vegan Cheese and Vegan St. Patrick’s Day Round up.

 

 Who is ready for St Paddy’s day! I am not. 🙂 I don’t think I have any proper Irish recipes on the blog. So I am just bringing some of the elements to celebrate!

There is also Holi – the festival of colors on March 17. Samosas and other goodies coming up for that later this week. I am running late for all holidays this year.

This cheese is a green goddess dressing made into cheese with some of elements of the gouda. Add more agar for a more set cheese that you can grate it. It makes an amazing grilled cheese! Omit the agar and use it to top a salad. 

I wonder what to write up on the posts. How do you have stories to tell in each post :). My stories from school and college days are from a different lifetime, from a different country. The movies that I watch are mostly in Hindi. Why? Because all the latest technology makes the action/suspense/sci-fi stuff unwatchable for me, too much camera movement, the serious stuff is too serious, romantic is much better done in bollywood. 
Listening to these songs while working in the kitchen. Wondering when This movie will be available on dvd. Starting to lose interest in Revenge as it keeps getting convoluted. Never caught on the Breaking bad, Game of thrones.. too much gore. House of cards, too much suspence 🙂

Green Goddess Gouda Vegan Cheese

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By: Vegan Richa

Prep: 15 minutes mins

Cook: 15 minutes mins

Servings: 2

Course: Sandwich

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Green Goddess Gouda Vegan Cheese and Grilled Cheese Sandwich! smoky smooth herbed gouda! Dairy-free soy-free recipe

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 3/4 cup coconut milk, or almond milk
• ▢ 1/2 cup great northern beans, canned or cooked, drained or other white beans
• ▢ 1 Tablespoon apple cider vinegar
• ▢ 1 Tablespoon lemon juice
• ▢ 2 cloves of garlic
• ▢ 1/4 cup lightly packed parsley
• ▢ 1/4 cup lightly packed basil
• ▢ a sprig of tarragon
• ▢ 1/4 cup lightly packed green onion, or 1-2 tsp onion flakes
• ▢ 1 Tablespoon nutritional yeast
• ▢ 3/4 tsp salt
• ▢ 1/4 tsp cayenne pepper
• ▢ 1/2 tsp chickpea miso
• ▢ 1 Tablespoon extra virgin olive oil
• ▢ 1 tsp liquid smoke, for a smokier taste. personally I prefer without as the liquid smoke over shadows the other flavors
• ▢ 1 Tablespoon tapioca starch
• ▢ 1 Tablespoon cornstarch , or potato starch
• ▢ 1/2 cup coconut milk , or almond milk
• ▢ 1 Tablespoon agar powder

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Instructions 

Method

• Blend everything (coconut milk through olive oil) into a smooth puree. Taste and adjust tang, salt, spice.
• Add the starches and liquid smoke, if using, and blend.
• In a pan, add 1/2 cup coconut or almond milk. Whisk in the agar powder and bring to a boil. Cook on low-medium heat for 5 minutes.
• Pour the blended mix into the pan. Mix well and continue to cook for 5-6 minutes.
• Transfer the mix to a greased container or mold and let sit for a few hours in the refrigerator. (I used 2 tsp of evoo to grease the container. Also brush some on the top of the block so it doesn't dry out)
• Slice and use. Keep refrigerated for upto 5 days.

Notes

Notes: for a spreadable cheese, omit the agar. Blend everything and cook for 8 minutes. then let set. Spread on bagels or serve with crackers. For a shred-able smoked gouda, see Somer's recipe here.
If using Agar flakes, use 3 Tbsp flakes. Mix in milk and cook for 15 minutes before adding blended cheese mixture.
More cheese? try this Cashew Mozzarella, Jalapeno popper + Havarti, Coconut Mozzarella, or Coconut Cheddar, Nacho Cashew Millet cheese.
The bread in the pictures is this White Bean Sandwich Bread. 

Nutritional values based on one serving

Nutrition

Calories: 301kcal, Carbohydrates: 28g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Sodium: 481mg, Potassium: 352mg, Fiber: 4g, Vitamin A: 1010IU, Vitamin C: 17.2mg, Calcium: 76mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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