Seriously, Kittee and I are freaking out over this homemade block style cheese. It’s so-darn-good!! We have Somer McCowan to thank for the inspiration, as this recipe is adapted from her genius Coconut Gouda Cheese (Part Doux).
The flavor combo of this cheese is adapted from my Great Smoky Mountain Cheese recipe in Vegan Diner. That cheese, although very delicious, was before I knew about the magic of carrageenan and lactic acid (thank you Miyoko Schinner and The Gentle Chef for bringing them into our pantries).
Now that I know how easy it is to make delicious, sliceable, meltable, grate-able cheese at home, I’m totally hooked! You aren’t going to need to go to the store and buy vegan shreds or slices, at least not on the regular. This is the cheese equivalent of making vegan sausages at home. It’s nice to know you can always go to the store and buy them, but you can also make it super-easily yourself.
After I made this cheese, I started going wild with all kinds of flavor adaptions; I made a pepper jack that’s super-delish, as well as a pizza cheese that melted better than commercial vegan shreds on top of a gluten-free crust.
Stay tuned, as we’ll post the pepper jack soon! We’re also planning to share the pizza cheese and gluten-free crust recipes in an upcoming on-line cooking class.
Thanks again to Somer for letting us adapt and share her awesome cheese recipe! We adore Somer’s recipes, and if you haven’t checked out her stuff you can find her on Instagram @somermccowan, her website vedgedout.com and her fantastic cookbook The Abundance Diet!
There are only a couple of specialty ingredients you’ll need for our cheeses, and they’re easy to order from Amazon. Here’s a vegan lactic acid powder and a Kappa Carrageenan from Amazon that are both great brands. Find a couple of friends to share with, as the bags will last a very long time!
Please let us know if you make this cheese! We’re so excited to hear what you think of it. #julieandkittee #smokycheese
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xo Julie & Kittee