Mmmonday! Gooda Cheez
My first attempt at a vegan block cheese was a quite a success! It looked a lot like cheese and the consistency was pretty good. The one thing I would change next time around is to reduce the mustard, maybe by a third, and increase the liquid smoke for a smokier Gouda flavor. I can’t wait to try the “buffalo mostarella” next!
1 3/4 cups water
1/2 cup chopped carrots
5 tablespoons agar flakes, or 1 1/2 tablespoons agar powder
1/2 cup chopped raw cashews
1/4 nutritional yeast flakes
3 tablespoons sesame tahini
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard (I would reduce this, unless you want a strong mustard taste)
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon ground cumin
a few drops of liquid hickory smoke or hickory salt (optional)
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. Reduce heat, cover, and cook until very tender, about 10 to 15 minutes. Remove lid and stir in agar flakes. Bring to a boil again. Reduce heat and simmer, stirring often, until agar is dissolved, about 5 to 10 minutes longer.
Transfer to a blender and add the remaining ingredients. Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary. Pour into the prepared container and smooth the top. Cool uncovered in the refrigerator. When completely cool, cover and chill several hours or overnight. To serve, turn out of the mold and slice into wedges.