Vegan Smoked Gouda Cheese Recipe (2024)

FAQs

What is vegan smoked gouda made of? ›

Filtered Water, Coconut Oil, Modified Potato and Corn Starches, Potato Starch, Sea Salt, Natural Smoke Flavor, Olive Extract, Beta Carotene for Color.

Do You Cut the Rind off Gouda? Gouda cheese often has two rinds: the wax one and the natural one under it. The wax one is always supposed to be cut away. The natural rind is perfectly edible, but most people don't enjoy the hard and gritty texture and cut it away as well.

Cheese is cold smoked, under refrigeration. Smoke is pumped into the refrigerator with the cheese, circulated by fans and then exhausted. This allows the cheese to pick up a nice smokey flavor without melting.

Assuming it's a mild Gouda you want a substitute for, try Edam (as suggested), Monterey Jack, Muenster, mild Cheddar, Havarti, or Gruyere.

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.

The Best Vegan Cheeses for Achieving That Perfect Melt

For those who enjoy homemade pizzas and grilled cheese sandwiches, Follow Your Heart Smoked Gouda is an excellent choice due to its remarkable meltability.

We appreciate the enthusiasm but unfortunately, the wax isn't meant to be eaten. The gift of cheese is best enjoyed unwrapped and free of wax. Don't sweat it if you ate some though. It's 100% food safe.

For a cheeseboard or a small snack plate: pair our Smoked Gouda with raw vegetables (think broccoli, cucumber, & tomatoes), cured meats, and pumpernickel bread. Enjoy it with an Amber ale or Lager. For a simple meal: Smoked Gouda adds great flavor atop sandwiches, melted on burgers, and shredded into dips & spreads.

Gouda is a great melting cheese; Often used in homemade macaroni and cheese. It works well on any cheese board, compiled with other cheeses. You can use Gouda in a lot of dishes including cheese based soups, smoked gouda mashed potatoes, grilled cheese sandwiches and in fondue.

Smoked Gouda is popular because of its comforting combo of smokey flavor and springy texture.

What is the difference between Gouda and smoked Gouda? ›

Smoked Gouda is a bit nuttier tasting than the regular Gouda. Containing 45% butterfat, it's buttery, creamy and smooth with sweet and salty notes. As with all cheeses, be sure to enjoy it at room temperature and it will literally melt on your tongue.

Gouda is a semi-hard cow's milk cheese that has roots in the Netherlands. It's best known for its wide range of uses and flavors depending on how long it's been aged. If you're in a pinch, you can use younger gouda in place of Gruyère since it melts easily, but just know that it won't have the same flavor.

Typically this will include soft and semi-soft cheeses as well as semi-firm and hard cheeses, along with a sample of blue cheese and perhaps some specialty cheeses like herbed havarti or smoked gouda.

Havarti has a buttery and gentle creamy taste, is semi-soft and has a mellow aroma. It adds the perfect touch to a wide variety of foods, especially when melted to sublime perfection in a grilled cheese sandwich. Gouda has a rich, buttery and slightly sweet flavor and a smooth, creamy texture.

Comparable in both appearance and taste, Edam is another Dutch semi-hard cheese. It is characterized by its nutty and sweet flavor, and its dense texture. Made from cow's milk, the flavors and aromas sharpen as it ages. A sharper take on the Gouda flavor, Cheddar offers a similar density and texture.

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.

Artfully crafted, this creamy, smoky favorite is ideal for game day and party-worthy cheeseboards. Ingredients: Cultured pasturized milk, salt, enzymes, annatto (color).

What Ingredients Are in Vegan Cheese? Vegan cheeses are 100% animal-free and made using vegetable proteins. Usually, they're made from soy; nuts, such as cashews and macadamias; and vegetable oils, such as coconut oil. You can also find cheeses that derive from agar, tapioca, peas and arrowroot.

Much like the processes used to make dairy cheese, artisan vegan cheesemaker Tyne Chease leaves fermented cashews to age for up to two weeks, depending on the product. Cream cheese, for example, isn't left to age at all.