Easy Cheezy Smoked Gouda

Some plant-based cheeses take forever to set, others take forever to ferment, but this bad boy of a cheese is whipped up and ready to serve in just under an hour!

So this cheese has the texture of a mozzarella almost. And it tastes like smoked ham. This was a love or hate type of cheese when I served it, just a heads up.

1/2 cup raw almonds, soaked for 15 minutes
1/2 cup raw cashews, soaked for 15 minutes
1/2 cup water
2 tablespoons fresh lemon juice
1 teaspoon raw agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon liquid smoke
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water
5 tablespoons agar flakes or 1 1/2 tablespoons agar powder*

Add all ingredients into the blender except the cup of water and agar and blend until smooth. A Vitamix is highly recommended because you want the mixture to be completely grit-free. If you don't have a Vitamix just be patient and stop often to scrape down the sides. Once the mixture is grit-free start making your agar mixture. Bring the cup of water to a low boil in a small pot on the stove top. Add in the agar and whisk until it is completely dissolved, this may take a minute or two. Once the agar is completely dissolved drizzle it into the blender and blend until everything is well incorporated. You must act quick because once the agar starts to cool it will set. Pour the mixture into a small dish or a ring mold and place in the fridge for a minimum of 30 minutes to allow to set. If you poured your mixture into a dish you may need to skim a butter knife around the edge of the dish and the cheese should just pop right out. Dust with some smoked paprika and serve!

*Agar is a gel derived from red algae and has a similar consistency as gelatin once it sets. It is a very popular ingredient in Asian desserts. You can pick up the flakes at Whole Foods in the aisle where they sell dried seaweed snacks and kelp powders.

Recipe adapted from nouveauraw