This cultured almond cheese is sharp and strong with a earthy, musky undertone that’s hard to describe. The kind of flavour that will have you asking, “Is this *really* vegan?!”
Really, trying to describe this cheese is just too hard; you just have to try it! The texture, however, is not like Gruyère though. Where the Swiss dairy version is smooth, this version is more crumbly.
To make this firm cheese, first you have to start with Cultured Almond Cream Cheese.
Store-bought cream cheese will NOT work. But don’t worry, making it yourself is super easy. If you can operate a blender, you can make this cheese!
VEGAN CULTURED ALMOND GRUYERE
Printable recipe and full story here: http://www.marystestkitchen.com/almond-gruyere-vegan-cultured-cheese/
INGREDIENTS
A half batch of Cultured Cultured Almond Cream Cheese, about 1 1/4 cups worth. (https://www.youtube.com/watch?v=2hqAUFf9RZ8)
1 heaping teaspoon of nutritional yeast
1 heaping teaspoon of organic miso paste (light or brown)
1/2 teaspoon salt (optional), plus more for sprinkling (not optional)
DIRECTIONS
Mix almond cream cheese with nutritional yeast, miso paste and salt (if using) together thoroughly.
Line a bowl with a few layers of clean cheesecloth.
Spoon the cheese mixture into the bowl. Spread it out, smoothing away air pockets. You can also knock it a few times on the counter to reduce air pockets.
Gather the edges of the cloth together and twist at the top to wrap the cheese fairly tightly.
Secure with a clean twist tie, rubber band, or kitchen twine.
Sprinkle salt all over the surface of the cheesecloth around the cheese ball. This will help reduce the chance of spoilage.
Place it on a rack to let it dry on all sides. Some water may drip so use something to catch the drops.
Leave it to culture at room temperature for 1-3 days. You may taste it every so often to check on the flavour development. Use a clean utensil every time to reduce the chance of contamination.
After the cheese gets fairly sharp and more solid, unwrap the cheese and shape it to your preference. Make sure to use clean hands. You can use a spatula to help or use a cheese mold.
Sprinkle salt on all sides of the cheese. This salt is NOT optional. You need it to reduce the chance of mold.
Set it on a rack again to age further for 2-4 days. A brown rind will develop and the flavour will keep developing. You can cover it with a clean cheesecloth to keep away dust.
It’s ready to enjoy when the cheese reaches your preferred taste and hardness.
Store the cheese in an airtight container in the fridge for a week or more.
NOTES
When making cultured foods, make sure all your equipment is clean and sterile to reduce the chance of spoilage or contamination.
This cheese will develop a yellowish-brown rind as it drys but should be creamy white on the inside. If discoloration appears, the safest option is to throw it out.
Enjoy!
I use 4 layers of cheese cloth , is that okay
Hi Mary. Is it safe to eat if it's been left out for 4-5 days? Shouldn't it be in some kind of container, protected from the molds in the air?
Could you cut and store it in a seasoned oil like Persian feta?
hey mary i just made this cheese and i love the taste. i mustve done something wrong because it hasnt gotten hard, but its still yummy….i think i will make this cheese a lot from now on. do u have a similar recipe to make cheddar style? is it just adding lemon, red pepper, garlic etc. to this basic recipe u think?
Is miso paste necessary? I can not find it where I live 😭
I don't see that you sprinkled it with salt. Do you put salt on the outside (the cheese cloth) or directly on the cheese?
I need some advice. I have my cultured cashew cheese and want to use it to make ricotta but I haven't a clue as to where to start please help!
Please more videos about cheese! Love your recipes.
Loved the recipe!! One question: how old is the cheese you cut?
Is there something I can use to substitute the light miso? I only have red.
When i air dry it after unwrapping after 3 days
Do i cover it
I'm allergic to miso can I use something like tahini?
My life. This cheese is so good that I have to do some as soon I know that there is a little bit left.
How does the flavor change once it sits in the fridge for a few days? I just finished mine and while the texture and flavor are great, I find it a bit sour still
Hi, I tried the recipee and I think it's way to salty, even if I'm not eating the rind, is it possible that I salted to much and that the salt "travelled" into the cheese? or is it supposed to be so salty?
hi, thanks for sharing
does it melt? can we use it on pizza?
Looks yummy. wondering how to leave it at room temperature without attracting bugs or rodents…
can you make this with cashew ?
is there a Reason why you used yrllow miso or could I use red or White miso as well?
I tried this recipe with cashew cheese, but unfortunately the cheese cloth got stuck on the crust I couldn't remove it. I had to scrape the inside which was still soft into a container to salvage what was left 🙁