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Vegan Gruyère Cheese Recipe

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This Vegan Gruyère Cheese is a delicious dairy-free alternative that offers a rich, nutty flavor and smooth, firm texture similar to traditional Gruyère. Made with hazelnuts, rice flour, and agar agar, it sets into a sliceable cheese perfect for sandwiches, melting, or serving on a cheese board. The recipe is simple and requires blending, boiling, and molding, resulting in a versatile vegan cheese that stores well in the fridge.

Ingredients

Dry Ingredients

  • 1/4 cup white rice flour
  • 1/4 cup raw, blanched hazelnuts
  • 2 tablespoons nutritional yeast
  • 4 teaspoons white miso paste
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 2 tablespoons agar agar powder

Wet Ingredients

  • 1/2 cup water (for blender)
  • 1 cup water (for boiling agar)
  • 1/4 cup refined coconut oil, melted
  • 1 tablespoon apple cider vinegar

Instructions

  1. Prepare Your Mold: Grease a round glass or ceramic bowl or use a silicone mold with a similar shape. This will be used to shape your vegan cheese.
  2. Blend Ingredients: Place all ingredients except the agar agar mixture into a blender: 1/2 cup water, white rice flour, blanched hazelnuts, melted coconut oil, nutritional yeast, white miso paste, apple cider vinegar, onion powder, garlic powder, mustard powder, and salt. Start blending on low and gradually increase to high speed, blending until perfectly smooth with no hazelnut chunks. This can take up to 5 minutes; scrape down blender sides as needed.
  3. Prepare Agar Mixture: In a small saucepan, combine 1 cup of water with 2 tablespoons of agar agar powder. Bring to a slow boil over medium heat. Maintain gentle boiling and whisk frequently for 4 minutes to activate the agar agar.
  4. Combine Agar and Cheese Mixture: Quickly pour the blended cheese mixture into the boiling agar water while whisking continuously. Keep stirring until the mixture becomes smooth and thick.
  5. Transfer to Mold: Using a heat-resistant rubber spatula, pour the hot cheese mixture into your prepared mold. Let it sit at room temperature for 10 to 15 minutes to start setting.
  6. Chill and Set: Transfer the mold to the refrigerator and chill until the cheese is fully set and firm, which may take several hours.
  7. Store: Once set, remove from mold if desired and store the vegan cheese in an airtight container or zip-top bag in the refrigerator. Use within 1 week for best flavor and texture.

Notes

  • Ensure the blender is powerful enough to fully process the hazelnuts into a smooth texture.
  • The agar agar must be kept at a slow boil and whisked constantly to activate properly and avoid clumps.
  • The cheese sets quickly once poured into the mold, so prepare all materials in advance.
  • The cheese can be sliced and used in sandwiches, on crackers, or melted in recipes.
  • If you prefer a firmer texture, increase agar agar slightly (up to 2.5 tablespoons), but too much may make it rubbery.

Find it online: https://recipeplenty.com/vegan-gruyere-cheese-recipe/