This post contains affiliate links. Please see our disclosure policy.
Who is ready for St Paddy’s day! I am not. 🙂 I don’t think I have any proper Irish recipes on the blog. So I am just bringing some of the elements to celebrate!
There is also Holi – the festival of colors on March 17. Samosas and other goodies coming up for that later this week. I am running late for all holidays this year.
This cheese is a green goddess dressing made into cheese with some of elements of the gouda. Add more agar for a more set cheese that you can grate it. It makes an amazing grilled cheese! Omit the agar and use it to top a salad.
I wonder what to write up on the posts. How do you have stories to tell in each post :). My stories from school and college days are from a different lifetime, from a different country. The movies that I watch are mostly in Hindi. Why? Because all the latest technology makes the action/suspense/sci-fi stuff unwatchable for me, too much camera movement, the serious stuff is too serious, romantic is much better done in bollywood.
Listening to these songs while working in the kitchen. Wondering when This movie will be available on dvd. Starting to lose interest in Revenge as it keeps getting convoluted. Never caught on the Breaking bad, Game of thrones.. too much gore. House of cards, too much suspence 🙂
Green Goddess Gouda Vegan Cheese
Ingredients
- 3/4 cup coconut milk, or almond milk
- 1/2 cup great northern beans, canned or cooked, drained or other white beans
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 2 cloves of garlic
- 1/4 cup lightly packed parsley
- 1/4 cup lightly packed basil
- a sprig of tarragon
- 1/4 cup lightly packed green onion, or 1-2 tsp onion flakes
- 1 Tablespoon nutritional yeast
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp chickpea miso
- 1 Tablespoon extra virgin olive oil
- 1 tsp liquid smoke, for a smokier taste. personally I prefer without as the liquid smoke over shadows the other flavors
- 1 Tablespoon tapioca starch
- 1 Tablespoon cornstarch , or potato starch
- 1/2 cup coconut milk , or almond milk
- 1 Tablespoon agar powder
Instructions
Method
- Blend everything (coconut milk through olive oil) into a smooth puree. Taste and adjust tang, salt, spice.
- Add the starches and liquid smoke, if using, and blend.
- In a pan, add 1/2 cup coconut or almond milk. Whisk in the agar powder and bring to a boil. Cook on low-medium heat for 5 minutes.
- Pour the blended mix into the pan. Mix well and continue to cook for 5-6 minutes.
- Transfer the mix to a greased container or mold and let sit for a few hours in the refrigerator. (I used 2 tsp of evoo to grease the container. Also brush some on the top of the block so it doesn't dry out)
- Slice and use. Keep refrigerated for upto 5 days.
Notes
If using Agar flakes, use 3 Tbsp flakes. Mix in milk and cook for 15 minutes before adding blended cheese mixture.
More cheese? try this Cashew Mozzarella, Jalapeno popper + Havarti, Coconut Mozzarella, or Coconut Cheddar, Nacho Cashew Millet cheese.
The bread in the pictures is this White Bean Sandwich Bread. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Green for St Paddy’s!
Cauliflower Keema in cilantro onion curry
Palak “paneer” – Tofu in spianch curry
Avocado Naan flatbread
Swiss Chard Pesto
Aloo Chard.
Gluten-free Focaccia with Zucchini.
Kale Spinach soup
Green Beans and Potatoes
Spinach Quinoa chickpea flour Omelette.
Black Bean Spinach chimichurri Wraps.
Pistachio Cardamom Pepper Kulfi Ice cream
Potatoes and Cabbage:
Spicy Burnt chili Cabbage and potatoes
Potato Quinoa patties with sweet and sour chickpeas.
Masala potatoes and potato sandwich
Masala Potato Pie
Shape these Sugar cookies as shamrocks.
Some other goodies from bloggers.
this Shamrock Shake from Sarah
Caitlin’s Sweet Potato Colcannon
PPK’s Mushroom Stout pie with Sweet Potato Biscuits
Kristina’s Bailey’s Irish Cream
I’ve said it before, and I’ll say it again, You are the QUEEN of vegan cheeses!
I love Goddess dressing and this looks amazing! Can’t wait to try it. Your photos are beautiful and your recipes look delicious.
Hi Richa!
Do think Pamona’s Pectin would work in place of the agar?
it should work fine. I have not used pectin, See somer’s gouda post for quantity and method to use. https://vedgedout.com/2012/10/22/smoked-coconut-gouda/
Wow that cheese looks so melty I am with you Richa I sometimes struggle with what to share within a post, I’m like wow am I this boring 🙂 you are so cute, house of cards is too suspenseful 🙂 I absolutely love that show!
Made grilled cheeses today with this and we enjoyed them.
I LOVE green goddess (I could eat tarragon in anything I think) and I never would have thought to make a vegan cheese with it, but it sounds amazing, especially in the grilled cheese. Looks like a great texture, too.