Artisan Vegan Cheese: Smoky Air-Dried Gouda

I don’t know if you are familiar with the hugely popular book, Artisan Vegan Cheese by Miyoko Schinner, but you should be! The recipes are out of this world. I have only made two so far and they were happily devoured in record time. I know that there is a great variety of vegan cheeses on the market, but there is something so satisfying about making your own cheese at home.

The first recipe I tried was Philadelphia-Style Cream Cheese. I wrote a post about it in October. I am not a fan of Tofutti and Miyoko’s recipe was a dream come true. It is tangy, creamy, and smooth. Dozens of bagels were made in celebration.

Herby Cream Cheese 02

Earlier this week, I made the Air-Dried Gouda recipe. The only change I made was adding about a 1/2 teaspoon of liquid smoke. The outcome was unbelievable! It is the most delicious tasting cheese!! I must admit that I lost patience with the air-drying method (partially due to living in the Pacific Northwest = damp apartments = not ideal for air-drying homemade cheeses) and put it in the fridge after three days. It still slices, shreds, and spreads even though it isn’t super firm. Tim and I made mac-n-cheese, pizza, and a vegetable casserole with some of the gouda. We also enjoyed a good portion of it spread on crusty bread:

Smoky Gouda 02December Photo Project 2012: Day #12

Sadly, it is now gone (= time to make more!). I highly recommend this book. If you don’t have a copy, get one and start experimenting!! The two cheese recipes I made could fool an omnivore. They are that good. I will post more about this book as I make more of the recipes!


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32 thoughts on “Artisan Vegan Cheese: Smoky Air-Dried Gouda

  1. Oh man, that book sounds amazing!! I’m a NYer and bagels and cream cheese are a way of life here. It’s been difficult to find a really good substitute but this sounds like it could be a great option! I can’t imagine having the patience to air dry the cheese! I’d want to dig in right away!

      • We’ve been blending tofu, cashews, nooch, salt, and stuff (Veganomicon-ish recipes) to make a sort of ricotta/ dip, and it’s delicious. My favorite is to make lettuce boats with romaine leaves.
        I never dreamed there could be a whole cookbook with recipes. I went vegan in college 20 years ago, and now I’m just catching up with the “new wave.” It’s really its own cuisine. I feel so lucky to be in PDX.
        I’m really enjoying your blog :)

      • Thank you, Kylie! How impressive that you’ve been vegan 20 years! Congratulations!! Your dip with lettuce leaves sounds delicious. Veganomicon is a true classic. And I agree, Portland is amazing. :)

  2. Thanks for reassuring me about successful recipes out of the book. There was a back and forth on Amazon about carrageenan for a while, but I bought it anyway. Life has me going in a million emotional directions now, so I’ve been neglecting to start any of the recipes. My apt. is also a bit cold right now, and I’m not sure how a batch of rejuvelac would go.

    • Hi Johanna!

      I haven’t made any recipes with carrageenan yet, but I hope to try some! As far as the rejuvelac, I made mine in a cold apartment and it worked well. I suggest using quinoa as the grain because a few people I talked to had trouble with using rice. I hope life centers itself for you soon. :)

  3. as much as i love herbivore clothing, and love supporting them, i’m excited that there’s a kindle edition. i’ve [mostly] stopped buying books… after so many moves in the last year, and with smaller spaces and less money, it’s worked out pretty well.

  4. i was just going through the sample, and all the beginning recipes are with a basic cashew cheese. my boyfriend is allergic to cashews. can you tell me, does she say if you can substitute another nut? and are the rest of the recipes, with different bases? Thanks! ~Ty

    • Hi Ty! I will look through the book for you tomorrow at work and see if there is any mention of nut substitutions. I don’t have my own copy to reference right now. Many of the recipes use nut bases, but there are some without. I’ll get back to you soon. Thanks for the kind words about Herbivore!!

      • Haha, I just put it together, Amy! I didn’t realize you worked at Herbivore! I went on your about page, and had the hand slap forehead moment! We actually met you a couple of weeks ago at the shop. We were the ones who had just traveled from south florida on our way to Seattle. You gave us all the great recommendations on food. Thanks so much for that! Thomas is only allergic to cashews, so I was thinking I could maybe try it with almonds or macadamias. I may just try that with the sample recipes and see how it goes. :)

      • Ha! I remember you two! I hope the rest of your trip went well. I was thinking that blanched almonds or macadamias would work instead of cashews. I didn’t have a chance to look through the book today – the store was crazy busy! Let me know how it goes because I want to try using almonds – they are cheaper! :)

  5. It’s so fun to see everyone’s experiments with this book! It seems to bring out the mad vegan scientist in all of us. I’ve been hesitant to get started, even though I’ve had the book for a while, because I was intimidated by the rejuvelac-making process. So I started with a recipe that didn’t need it. I soaked cashews last night, and now in the kitchen I have a batch of cream cheese waiting for me to taste it tomorrow or the next day. Looking at yours only has me more excited! Can’t wait!

  6. Pingback: My Top 20 Kitchen Essentials | TahiniToo

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