Vegan Gruyère Cheese

by Steph Sunshine at StephSunshine.com

Yield 15.5 oz. (440 g.)

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 2 hours

Ingredients

  • 1/2 cup water
  • 1/4 cup white rice flour*
  • 1/4 cup raw, blanched hazelnuts*
  • 1/4 cup refined (odor-free) coconut oil, melted and cooled
  • 2 tablespoons nutritional yeast
  • 4 teaspoons white miso paste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder (dry mustard)
  • 1/2 teaspoon salt

Agar Mixture

  • 1 cup water
  • 2 tablespoons agar agar powder

Instructions

  1. Prepare a mold for your cheese. You can use a round glass or ceramic bowl greased with a bit of oil or a silicone mold with a similar shape.
  2. Add all your ingredients to a blender jar except for the agar mixture (1 cup water and 2 tablespoons agar powder). Begin blending on low speed and gradually increase to high speed, blending until the mixture is completely smooth and no chunks of hazelnuts remain. This may take up to 5 minutes, and you may need to stop to scrape down the sides of the blender with a rubber spatula.
  3. Before you begin boiling the agar agar, make sure everything you need is nearby. The cheese will set quickly, so you need to work even more quickly. I recommend transferring the blended cheese mixture to a bowl so it's easier to pour into the agar mixture. Keep these items nearby while you boil the agar: a bowl with the cheese mixture, a whisk, your prepared mold, and a heat-resistant rubber spatula.
  4. In a small pot or saucepan, mix 1 cup of water with your agar agar powder. Bring the mixture to a slow boil over medium heat, then continue boiling for 4 minutes (set a timer), whisking frequently. Make sure you keep the mixture at a slow boil; if it's boiling too quickly, turn down the heat a bit.
  5. Pour your cheese mixture into the boiling agar and whisk well to combine. Continue whisking until the mixture is smooth and thick.
  6. Use a heat-resistant rubber spatula to quickly transfer the cheese mixture into your prepared mold. Leave the mold out to cool at room temperature for about 10 to 15 minutes, then transfer to the refrigerator. Once the cheese is set and chilled, it's ready to use.
  7. To store your cheese, place it in an airtight container or zip-top bag and keep it in the refrigerator. This cheese is best if eaten within 1 week.

Notes & Hints

Tapioca starch (tapioca flour) can be used in place of rice flour, but it will result in a softer cheese.

You can also use blanched almonds in place of hazelnuts.

After you've prepared the cheese, I recommend soaking your pot in water before you wash it. If you try to wash it right away, the cheese will stick to the pan, but after soaking it should peel off easily.

StephSunshine