Gruyere cheese is traditionally made from goat’s milk with a creamy tang. As soon as I told my mom about this cheese substituting endeavor, she told me about making her own Gruyere from the milk from her pet goat, which her mother later fed to her in a sauce.
In this version, you don’t need to harm a billy goat, and it’s significantly lower in fat (9.2 grams compared to 1 gram) and has Zero cholesterol as compared to 31 mg in the traditional recipe.
-1 cup water
-2 tablespoons apple cider vinegar or fresh lemon juice
-2 tablespoons almond butter or tahini
-2 tablespoons nutritional yeast
-2 tablespoons quick oats
-4 teaspoons arrowroot or cornstarch
-1 1/2 teaspoons onion granules
-1 teaspoon garlic granules
-1/4 teaspoon salt
Place all ingredients in a food processor and grind until the mixture is a smooth liquid. Pour the concoction into a sauce pan and cook over a medium flame. Stir constantly, as it will want to burn at the bottom of the pan. After 5-8 minutes you should have a smooth and thick consistency.
Let the cheeze cool and enjoy over pears, in french onion soup or on crackers.