How to make vegan gruyere cheese

A simple guide to making your own versatile vegan cheese, to enjoy as a spread, in pasta dishes and sprinkled over your favourite savoury dishes.

Interested in trying our FREE 7-day healthy diet plan? Click here and choose between our meat eaters, vegetarian or vegan meal plans.

Vegans don’t need to miss out on the flavour and texture that cheese adds to a dish. We’ve created two fabulous recipes that are easy to make at home. There’s no cooking required, just nuts, a food processor and a desire to try something different.

Vegan and vegetarian cheese

Many cheeses contain animal rennet, an enzyme that helps coagulation and separates the curds and whey. This means they don’t fall into the category of vegetarian or vegan.

A vegan cheese needs to be free of rennet and dairy too. You can buy substitutes which use vegetable oils, nutritional yeasts, nuts, tofu and soy proteins to create the flavour and texture of cheese, and they range from soft and spreadable to hard and sliceable.

However, it’s not always easy to get your hands on these products, so making your own using readily available ingredients is a delicious and useful skill to have at hand. The easiest way to test the waters is with a simple nutty spread. We’ve used cashews and chives in our recipe but why not mix herby combinations to your liking?

What you need

How to make vegan gruyere cheese

A simple vegan soft cheese can be made with nuts, herbs and a squeeze of lemon juice or splash of water. Nuts are a great base for these spreads as they pack in the protein and flavour, while adding texture.

To make our vegan cashew cream cheese, it helps if the nuts have been pre-soaked in water for about 4 hours beforehand to soften them. Then all your ingredients are blended together to the desired texture in a food processor. All it needs is firming up in the fridge for an hour or so before serving. Trust us when we say, it’s great on toast, seedy crackers or stirred into pasta.


How to make vegan gruyere cheese

You can choose any number of herb and nut combos to create your cheeses. Almonds, pine nuts and macadamias all lend themselves well to blending. Throw in chives, garlic, basil or parsley for extra flavour. If you’re looking for something special to impress, give your cheese an indulgent twist with a drizzle of truffle oil. You can also add a jar of sundried tomatoes, peppers or a few chilli flakes for a Mediterranean hit.

Make sweeter nut spreads that follow the same method, by adding a couple of drops of vanilla essence, brown rice syrup or maple syrup.

For a sprinkling of flavour to finish a dish, why not try this super-simple vegan Parmesan? No cooking involved means this cheese is ready in five minutes.

Recipes to try

How to make vegan gruyere cheese

Try substituting vegan cheeses in these tasty recipes.

Stir vegan cashew cream cheese into this courgette & ricotta pasta and finish with a sprinkling of vegan Parmesan. For a quick and easy lunch, try using cashew cream cheese instead of cottage cheese in this open cheese & red pepper sourdough sandwich.

If you’re feeling adventurous, whip up vegan pancakes or crispy potato skins and add a sprinkling of vegan Parmesan to take them up a notch.

Do you have any favourite vegan cheese suggestions? Let us know in the comments section below.

How to make vegan gruyere cheese

Meltable, shreddable, grateable vegan cheese with a beautifully delicate flavour. Lightly tangy, creamy and super smooth like you wouldn’t believe.

OH what a bloody challenge it’s been to make this grateable vegan cheese for y’all. You WOULD NOT BELIEVE the lengths I’ve gone to to figure this bad boy out. It’s obvs a bit of a vegan holy grail; grateable vegan cheese which ACTUALLY melts and has a delicious cheesy vibe and sharp tang. But guess what, I’VE CRACKED IT!

I’ve basically built upon my original vegan mozzarella recipe (which you guys went a bit bonkers over). But I set myself a few new challenges:

  1. This cheese MUST be firm and grateable (unlike my original mozz which was soft). We’re not talking parmesan firm, but something close to cheddar or firm mozzarella.
  2. It MUST still melt to a delicious stretchy, gooey cheese (perfect for in grilled cheese sandwiches, on pasta etc)
  3. It MUST be creamy and smooth but with a sharp tang (so slightly closer to a cheddar than a mozzarella in flavour).

Stick around to see if I manage it…

How to make vegan gruyere cheese

Did the grateable vegan cheese work??

HECK YES IT DID! I’ve absolutely slayed this one – no brag! HEre’s how I killed those three challenges I set myself.

Firm and Grateable: This one was tricky. I used a bunch of different things in recipe trials (such as agar agar, guar gum, xanthan gum) to help make sure the cheese sets firm and grateable. But almost always, they meant that the cheese wouldn’t melt properly. Finally I tried an ingredient called “kappa carrageenan” which is a thickening agent made from red seaweed. It worked beautifully. It sets up nicely when cool but melts and stretches when heated – just like dairy cheese. I buy kappa carrageenan online. It’s useful for loads of stuff, so it’s worth having for other vegan cooking!

Melty and Stretchy: As above, this was a tricky one to balance with the whole firm and grateable vibe. The solution was a mix of tapioca starch and psyllium husk powder. Tapioca starch helps make the cheese super stretchy like mozzarella when melted, while the psyllium husk powder adds fibre to the recipe – making the cheese deliciously stringy! I find all of these ingredients either at health food stores or my local Asian supermarket.

Creamy and Tangy: The creaminess comes from a blend of soaked cashews and coconut oil. The tang comes from rice vinegar and vegan lactic acid powder. If you can’t get hold of lactic acid powder, don’t worry – I get that this is a specialist ingredient. Use double the rice vinegar instead.

How to make vegan gruyere cheese

Grateable Vegan Cheese in FOUR Steps!

Four steps away from melty, grated shredded goodness! CAN YOU BELIEVE IT!? You’d BETTER believe it! Here goes nothing! Full recipe at the bottom of the page, but here’s a lil breakdown of the four main steps!

How to make vegan gruyere cheese

1. Make a cashew milk

Sounds harder than it is. You just need to soak some cashews until soft and blend em up! I like to add my psyllium husks at this stage as they can be tricky to blend until smooth. Add them now and you’re guaranteed a super duper smooth cheese.

How to make vegan gruyere cheese

How to make vegan gruyere cheese

2. Add the flavour bringers!

By flavour bringers, I mean all the ingredients that bring the FLAVA! I’m talking nutritional yeast, miso paste, rice vinegar, salt etc etc. Give these a really good blend in with the cashew milk. You’ll notice a change in the colour because of the nooch, but don’t worry. It won’t be this yellow when you’re done!

How to make vegan gruyere cheese

How to make vegan gruyere cheese

3. Add the kappa carrageenan

Final ingredient is the carrageenan along with some boiling water. This is going to start the thickening process super quickly, but it’s not enough to take it all the way there (that’s step 4). For now, blend everything together one last time.

How to make vegan gruyere cheese

4. Thicken, form and chill!

OK last step is the most crucial. Now everything is blended together we need to work quickly and thicken the mixture up. Transfer it to a saucepan and whisk while you heat. It’ll become stringy and stretchy and will start to set. Pour the mixture into a tub and leave it to cool. Once cooled, chill in the fridge until set.

How to make vegan gruyere cheese

How to make vegan gruyere cheese

EXTRA NOTE: This cheese is absolutely destined to be melted. Although it’s totally great sliced in a sandwich, it’s 100% tastier when heated. So consider turning that sandwich into a grilled cheese sandwich?!

Also, keep in mind that this vegan cheese EVEN BROWNS. So if you’re making a pasta bake or cheese on toast, whack that grill/broiler on and use liberally! It’ll bubble and melt and then brown and crisp. It really does melt just like real cheese! Just without the guilt and animal abuse!

How to make vegan gruyere cheese

Need more CHEESY recipes??

Then you came to the right place! Why not give these bad boys a try!?

I must suck at Googling things. I didn’t find that. just kept finding things saying “THERE IS NO SUBSTITUTE”. which we all know is bunk! 😉

The recipe you posted is for a sauce (as I’m sure you noticed), but since vegan cheese doesn’t become cheese-like until you add agar flakes, I have a feeling I could achieve the same effect by adding agar to the sauce recipe.

I’ve got a good three weeks of free time ahead of me over the holidays, I’m going to try this out. I’ll report back if it works and tastes good. Thank you for the help!

How to make vegan gruyere cheese

Sure! I actually find a few listings, but I’m not sure if they are all the same recipe. Look pretty similar, though.

How to make vegan gruyere cheese

What type of recipes are you looking at adding the “cheese” to? For a salad, for example, maybe some marinated and/or baked tofu would work, if you could find a suitable marinade? I think there are some recipes for tofu “feta” floating around – maybe something like this would work: FatFree Vegan tofu feta.

How to make vegan gruyere cheese

I like this very quick and easy gruyere-style sauce, which I found in the comments on the “Yummy French Onion Soup” here on vegweb ( Someone else said it’s from Jo Stephaniak’s Uncheese Cookbook. I know you’re not looking for a sauce but you could see what happens with the agar. The sauce is great for fondue though!

1 cup water
2 tbsp lemon juice (I use a little less)
2 tbsp tahini
2 tbsp nutritional yeast
2 tbsp flour
4 tsp arrowroot
1 1/2 tsp onion powder
1/4 tsp salt

blend all these ingredients for several minutes until smooth. pour into a small saucepan and cook and stir over medium heat for 5-8 minutes. it should thicken up quite a bit in this time keep it on the heat and continue stirring until it thickens up.

How to make vegan gruyere cheese

The INSIDER Summary:

  • Parmesan cheese uses rennet, an enzyme that’s found in the lining of a goat or calf’s stomach.
  • Because cheeses like Parmesan, Pecorino Romano, Manchengo, Gruyère, Gorgonzola, and others use it, they aren’t technically vegetarian.
  • Some brands make and sell these cheeses using vegetarian-friendly alternatives, but you need to look for them.

There’s usually only one thing that separates a vegetarian from a vegan: cheese.

Well, eggs and dairy, of course, but cheese is something that few people voluntarily cut from their diet. It can spruce up a plate of pasta, it’s the perfect companion to a cracker, and a sprinkle of it will take any dish to the next level.

Unfortunately for the many vegetarians that probably eat cheese regularly, not all cheeses are vegetarian.

Some cheeses, like basic Parmesan, use an enzyme called rennet that is found in the stomach lining of goats and calves.

This enzyme aids coagulation, which helps separate milk into solid curds, turning it into the delicious cheese you know and love.

But Parmesan is not the only cheese that uses it. Gorgonzola, Pecorino Romano, Grana Padano, Camembert, Vacherin, Emmenthaler, Gruyère, and Spain’s delicious Manchego all traditionally use rennet as well.

There are some vegetarian-friendly versions of these cheeses available at grocery stores. T he y use vegetable rennet or microbial enzymes, making them safe for vegetarians to consume. Popular brands like Kraft claim to use microbial enzymes, as do many mass produced brands, and there are usually cheese “flavored” items that taste like the real deal in the vegan section. When in doubt, read the label.

Vegetarians, the choice is yours. You can pretend you never read this and continue to eat all the glorious cheese you want, or you can say goodbye to your beloved.

Vegan cheese for pizza that actually tastes good, is quick and easy to make at home, and doesn’t use nuts or cashews? Yes!

I told you on my Easy Vegan Cheese Sauce recipe that it could be used to make a million and one different cheesy applications, and I wasn’t kidding! From my crave-worthy Choriqueso to nachos to vegan or dairy-free Philly cheesesteaks and more – it’s a great recipe to have in your arsenal.

This recipe transforms it into the perfect topping for all your homemade pizzas (and anything else you’d love pizza cheese on!). It browns in the oven, has some stretch to it, and even re-melts when you heat the leftovers back up.

Here are some of the reasons you’ll love this recipe:

It’s vegan! Whether you’re lactose-intolerant, allergic to dairy, or just choose not to consume animal products, now you have a great cheese for your pizzas.

It’s easy! This recipe uses easy-to-find ingredients and no expensive equipment – not even a blender.

It’s fast! No need to worry about setting overnight or even for an hour. If you decide last minute to make pizza for dinner, that’s fine! This recipe comes together in less than ten.

It’s delicious! Not only does it check the boxes of vegan, fast, and easy – it also tastes great. It can be hard to find a recipe like that!

It’s allergy-friendly! Dairy is just the tip of the iceberg here. This cheese sauce also boasts being nut-free. Since most vegan cheeses contain cashews or other nuts, this is pretty impressive and inclusive.

Equipment Needed

A stovetop or burner. You’re going to be cooking this sauce over a stove. You could use a fancy heating blender if you have one, but the stove works just fine.

A small saucepan. I prefer non-stick, but if you don’t have one that’s ok. A one-quart is plenty big enough.

A silicone spatula. A wooden spoon, a plastic heatproof spoon, or a metal spoon will work fine too (just don’t scratch your non-stick pan with the metal!), but silicone works the best.

Ingredients Needed

Two batches of my cheese sauce base recipe. It should be more than enough to cover two medium or large pizzas with some left over. This will definitely depend on how thick you pour it on, though.

If you’re only making one pizza, feel free to make only one batch of the cheese sauce and halve the additional ingredients.

Miso. Miso is a fermented soy bean paste, and the more mild white miso works well here. It’s used for its tangy fermented flavor (similar to the lactic acid in dairy cheese).

If you’re soy-free or can’t find it, you can omit it or substitute it for two times the amount of fermented sauerkraut brine. Yes, I just said that. Thanks to I’ve learned how wonderfully cheesy it can make vegan cheeses taste!

Vegan Mayonnaise. Yes, mayo.

Mayo adds some cheesy tang to the recipe, as well as adds some fat – which is lacking in the base, but definitely needed on pizza! If you’re oil-free though, you can omit this and add extra miso or sauerkraut brine instead.

Check the ingredients and look for a soy-free variety if you need one!

Mmm Garlic. Pizza is Italian and garlic is a requirement. It just is. Granulated or paste work best here, or it’ll make your cheese chunky. That doesn’t sound good at all.

Salt. Pizza cheese is salty! Please don’t forget to salt your sauce. Table salt, pink salt, whatever salt – just not black salt unless you’re making an “egg” pizza!

How to Make It:

It really couldn’t be easier!

Just whip up the vegan cheese sauce base, then stir in the rest of the ingredients (except the salt). Then, salt at the end to taste!

How to Use It:

I pour it hot directly on the pizza. That’s the easiest way! Once it starts to cool, it’ll start to get kind of gloopy and slime-like, and it makes it harder to get an even ‘coat’ of your vegan cheese on the pizza.

If you’re using leftover, cooled cheese sauce, it’ll be gelatinous and pretty off-putting as is (this is what happens when the heat-activated tapioca starch gets chilled). No worries, though! Just use a spoon or ice cream scoop to put it on the pizza and it’ll melt beautifully.

Bake your cheesed pizza at 480F for 15 minutes to get it to bubble and brown nicely. Five to ten minutes longer if you’re like me and like it to be a bit extra or if you’re using cold cheese sauce from the fridge.

How to make vegan gruyere cheese

How to Store Leftover Vegan Cheese for Pizza:

If you happen to have any sauce left over, just pop it into a sealed container and put it in the fridge.

It’ll keep for three to five days.

Leftovers will turn semi-solid and gelatinous, but will melt beautifully once heated again.

Video to Make the Base Cheese Sauce:

Follow the video above to make the sauce – just remember to add in all your other ingredients except the salt after the cheese is done. Salt to taste at the end, and enjoy!

We continue our exploration of cheese from around the world with a look at Gruyere today.

How to make vegan gruyere cheese

What is Gruyere Cheese?

Gruyere Cheese is a hard, yellow cow’s milk cheese. It is named after the town of Gruyere, in Switzerland, although some do maintain that it is a French cheese. It has a sweet but slightly salty flavor and often has a creamy texture. When fully aged, it has small cracks and a slightly grainy texture. It can have quite a strong smell because of the process that creates its rind.

It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio.

How is Gruyere Cheese made?

It is made by heating raw milk in a copper vat, adding rennet and separating the curds and whey. The curds are placed into molds, salted in brine and smeared with bacteria. The cheese is then ripened for at least two months at room temperature, generally on wooden boards. The cheese is turned every couple of days to ensure even moisture distribution. It can be cured for up to 10 months and develops a more intense, almost earthy, flavor as it ages.

How should I eat Gruyere Cheese?

Gruyere Cheese melts very well. This makes it a great cheese for a fondue with white wine and garlic. Serve it with crusty bread, crudites and simply roasted potatoes alongside dipping forks for a fun sharing dinner with friends.

Because it melts so well, it is also an excellent cheese to incorporate into baking. Try it in your next quiche for extra flavor. Melt it onto small pieces of toast to eat with French Onion Soup or put it into a grilled cheese sandwich. Even better, make a Croque Monsieur by using gruyere and ham in a toasted sandwich. You could even incorporate it into bread dough before baking to create a cheesy bread for lunch or a picnic.

You could grate it to serve with pasta or salads, as it is not too overpowering. If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the nuttiness of the cheese. Cut it into thin slices that your guests can enjoy.

It is also excellent for adding comfort to a dish of mac and cheese. Gratin dishes such as potato dauphinoise will benefit from some slices of the cheese, as would butternut squash or sweet potato dishes.

What should I drink with Gruyere Cheese?

Gruyere goes best with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. These complement creamy, nutty nature of the cheese. You could also enjoy it with an apple cider or a glass of Bock beer. All of these will enhance the flavor of the cheese without overpowering its more delicate elements.

How do you like to eat Gruyere Cheese? Let us know in the comments!

How to make vegan gruyere cheese

As our culture evolves and continuously develops more knowledge about the ways in which we walk through the world, it is important that our thoughts align with our actions. Many choose a vegan lifestyle for a variety of reasons, yet there is no doubt that eliminating animal products from one’s life is better for the earth, the animals and your body.

Yet, one of the main components holding many back to take the initial plunge, is the addictive culprit of dairy products, but mostly cheese. Many Americans grew up with cheese on pizza, in gooey mozzarella sticks, cheddar loaded nachos, and other classic foods. Cheese has been a staple in different cultural cuisines for centuries, and therefore our addiction to it has considerably grown.

Cheese from all different animal sources contain one commonality — the presence of “casein” proteins in their makeup. For young animals receiving milk from their mother’s this is an important nutrient to receive in developmental stages. However, in the human health system and through digestion, the protein is broken down into compounds called “casomorphins” that have significant effects on our minds. According to Healthline, “Casomorphins can cross the blood-brain barrier and attach to dopamine receptors in your brain. This causes your brain to release dopamine, a neurotransmitter related to feelings of pleasure and reward.” And the more cheese and casomorphins our bodies absorb, the more likely our brain is able to create an unnatural craving for this ingredient.

So first things first, if you are trying to go vegan, and just cannot seem to cut out cheese — it’s not entirely your fault. Learning about casomorphins and how our bodies become addicted to them is something you should consider in slowly trying to transition these products out of your diet. Secondly, take it slow! In comparison to people adopting a vegan lifestyle twenty years ago, we have the technology to try so many different alternatives to cheese. Whereas “back in the day” brands like “tofutti” and “vegan rella” were the only options, tasting like play-doh and plastic. Now there is an infinity of brands, kinds of vegan cheeses, and even restaurants offering or dedicated to having their own vegan cheeses. So instead of quitting cheese or dairy products all together overnight, we definitely recommend exploring the different vegan cheese substitutes that the market has to offer first, finding your favorites, and slowly making the transition!

In this round up, we’ll go through not only our top favorite vegan cheese substitutes, but also the best ways to use them and some suggested recipes for tried and tested favorites! Don’t worry, these vegan cheeses are surely going to become your favorites in no time.

1) So Delicious Dairy Free Mozzarella Style Shreds

How to make vegan gruyere cheese

A vegan cheese substitute that can be found in almost every food market, the So Delicious Dairy Free Mozzarella Style Shreds are made from a coconut base, which may sound a bit surprising for a cheese alternative, yet, we can attest that these shreds are not sweet in the slightest. So Delicious has perfected a “mozzarella-inspired” flavor that is delicious for topping on homemade vegan pizzas, on pastas, or even in panini’s. When you want a little extra cheesiness for your meal, this alternative doesn’t skip on melting. This alternative is also gluten-free, and is definitely a great option for newer vegans who are looking to dabble in plant-based cheeses.

Recipe We’d Recommend: Moderna Margherita Pizza from So Delicious

Easy for after work, after school, or to slice up as party appetizers this margherita style pizza is soooo delicious, no pun intended!

2) Kite Hill Dairy Free Cream Cheese Alternative

How to make vegan gruyere cheese

If bagels and cream cheese were your thing, do not fret, Kite Hill’s Dairy Free Cream Cheese Alternative will have you never looking back to the full-fat milk cream cheeses of the past. It’s flavor is classic made from almonds, texture creamy and smooth, and is incredibly spreadable. Plus, Kite Hill has made more than just a plain flavor if that’s not your thing. It is available in “Chive,” “Everything,” and “Garden Veggie” for endless combinations of bagels (or recipe) of choice!

Best For: Toasted Bagels with Everything Seasoning

Recipe We’d Recommend: Vegan Cream Cheese Swirl Brownies by The Conscientious Eater

“With a fudgy brownie base, and sweet cream cheese swirl, these Vegan Cream Cheese Swirl Brownies are a decadent treat that won’t last long!” We’re sold.

If you’re a cheese lover, probably tried Gruyère before (perhaps in a decadent croque monsieur, an ooey gooey fondue, or atop a cozy bowl of French onion soup). But do you know what Gruyère cheese — or what makes it so delicious and versatile? Here’s what you need to know about the fancy-sounding, yet surprisingly approachable, cheese:

What Is Gruyère Cheese?

Gruyère is a firm yellow Swiss cheese. It is named after the town of Gruyères in Switzerland. Gruyère is generally aged for six months or longer and is made from whole cow’s milk. It features very few small eyes (or holes), an unusual characteristic for Swiss cheese. Most Swiss varieties have a lot of large holes, which are created by gas bubbles during the cheesemaking process.

What Does Gruyère Taste Like?

Gruyère is known for its rich, creamy, salty, and nutty flavor. However, its flavor does vary depending on age: Young Gruyère has pronounced creaminess and nuttiness, while older Gruyère has developed an earthiness that is a bit more complex.

How to Pronounce Gruyère

The correct pronunciation is “groo-YAIR.” If you’re still not sure, visit Merriam-Webster to listen to an audio recording.

How to Use Gruyère

Its pleasant, but not overwhelming, flavor makes Gruyère the perfect cheese for baking. It adds a distinct creamy texture and subtle sweetness to cheese-infused comfort foods, like quiches and gratins. A wonderful melting cheese, Gruyère is also ideal for fondues and dips. Why does it melt so beautifully? Gruyère has a high water-to-oil ratio. This extra water ensures that cheese melts evenly instead of separating into pools of fat. This quality makes it the perfect choice for classic cheesy French dishes like the croque monsieur and French onion soup.

If you’re making a cheese board for your next event, you may want to consider adding Gruyère to the mix — not only is it an attractive cheese, but the salty-nutty flavor is universally appealing.

You can also add shredded Gruyère to mozzarella-topped pizza or mix it into mashed potatoes or grits instead of Cheddar. Really, when it comes to Gruyère, the options are limitless.

Best Wine Pairings for Gruyère

A firm, delicate, nutty cheese like Gruyère pairs well with a medium-bodied white or a fruity red. Try it with your favorite Chardonnay, Riesling, or a fruit-forward Pinot Noir.

Gruyère Substitute

You shouldn’t have much trouble finding Gruyère at your local supermarket, as it’s widely available these days. If you must use a substitute, though, opt for another semi-hard, yellow, Swiss option like Emmental. Other good choices include Jarlsberg, raclette, or Beaufort. You can substitute all these cheeses for Gruyère using a 1:1 ratio (if your recipe calls for a cup of shredded Gruyère, use a cup of your alternative).

The INSIDER Summary:

  • Parmesan cheese uses rennet, an enzyme that’s found in the lining of a goat or calf’s stomach.
  • Because cheeses like Parmesan, Pecorino Romano, Manchengo, Gruyère, Gorgonzola, and others use it, they aren’t technically vegetarian.
  • Some brands make and sell these cheeses using vegetarian-friendly alternatives, but you need to look for them.

There’s usually only one thing that separates a vegetarian from a vegan: cheese.

Well, eggs and dairy, of course, but cheese is something that few people voluntarily cut from their diet. It can spruce up a plate of pasta, it’s the perfect companion to a cracker, and a sprinkle of it will take any dish to the next level.

Unfortunately for the many vegetarians that probably eat cheese regularly, not all cheeses are vegetarian.

Some cheeses, like basic Parmesan, use an enzyme called rennet that is found in the stomach lining of goats and calves.

This enzyme aids coagulation, which helps separate milk into solid curds, turning it into the delicious cheese you know and love.

But Parmesan is not the only cheese that uses it. Gorgonzola, Pecorino Romano, Grana Padano, Camembert, Vacherin, Emmenthaler, Gruyère, and Spain’s delicious Manchego all traditionally use rennet as well.

There are some vegetarian-friendly versions of these cheeses available at grocery stores. T he y use vegetable rennet or microbial enzymes, making them safe for vegetarians to consume. Popular brands like Kraft claim to use microbial enzymes, as do many mass produced brands, and there are usually cheese “flavored” items that taste like the real deal in the vegan section. When in doubt, read the label.

Vegetarians, the choice is yours. You can pretend you never read this and continue to eat all the glorious cheese you want, or you can say goodbye to your beloved.

by Faith McGee / in Style

Originating from the countryside of Switzerland, Gruyere cheese is well-known for its nutty flavour and wonderful melting capabilities. Though it’s found in many cheese speciality shops and supermarkets, many home chefs do not keep Gruyere cheese on hand. Fortunately, several alternative cheeses can replicate its taste.


In order to find a proper alternative to this cheese, it is important to understand its flavour composition. Similar to Emmental cheese, Gruyere is made from raw cow’s milk. In the past there were small holes in Gruyere, but today, the process of making this cheese is so controlled that there is not enough raw milk bacteria to make these holes. The majority of Gruyere cheese has been aged for 8 to 10 months. These long ageing time benefits the melting capabilities of Gruyere. The cheese’s high cream content and dense texture makes it the perfect cheese to use for onion soup and gratins. Traditionally speaking, real fondue is made with Gruyere cheese. It has a nutty, salty taste with undertones of fruits like apples and pears. The high butterfat-to-moisture ratio makes this one of the most popular cheeses for cooking.

  • In order to find a proper alternative to this cheese, it is important to understand its flavour composition.
  • Traditionally speaking, real fondue is made with Gruyere cheese.


When Gruyere is not available, use an alternative like its closest cousin, Swiss Emmental. These cheeses are made similarly from nearby regions. It is often used in Reuben and croque-monsieur sandwiches. The one drawback is that it has a lower butterfat that Gruyere and will not melt cohesively. Likewise, Jarlsberg Swiss is a good Norwegian cheese to use as a substitute. For those who may be put off by the pungent flavour of Gruyere, Jarlsberg is a good alternative for melting. Some people swear they can replicate the flavour of Gruyere by melting fontina and Parmesan together. Fontina is a mild Italian cheese that has good melting capabilities. To get that nutty flavour of Gruyere, it’s best to use some Parmesan for that nutty flavour. Avoid purchasing cheese that is labelled “Italian hard cheese”; this is not the Parmesan that is made in Italy.

  • When Gruyere is not available, use an alternative like its closest cousin, Swiss Emmental.
  • For those who may be put off by the pungent flavour of Gruyere, Jarlsberg is a good alternative for melting.

Vegan Cheeses

It can be frustrating to find a great recipe that includes cheese if you are a vegan, are lactose or gluten intolerant, or watching your weight. Fortunately, there are a wide variety of cheeses you can use. Galaxy Foods offers a cheese made out of rice milk. Their cheeses contain no casein, lactose, soy or gluten. This company also has a soy cheese that comes in mozzarella and Parmesan. Another popular brand is Follow Your Heart. This company is located in Los Angeles, but their cheese can be found in speciality food stores around the country. Their mozzarella is completely vegan and contains no casein. Always look at the label when buying soy cheese. A lot of products contain the milk derivative, casein. Certain brands of cheeses are more difficult to melt than others, so always experiment to find a brand you like.

Posted on Published: February 12, 2014 – Last updated: February 8, 2020 By: Author Becca @ Easy Cheesy Vegetarian

How to make vegan gruyere cheese

I made this recipe aaaages ago. Like, December. Then came vegan January and I wasn’t able to post it. Then my life became one big chaotic mess of about a million different things, and now here we are. Finally you get my mushroom and gruyère tart.

Let me tell you – it’s worth the wait. This thing was delish.

(side note: automatic spell check on a Mac is the most annoying thing ever. The number of times I’ve described something as ‘relish’ instead of ‘delish’ because of the stupid autocorrect is possibly now in triple digits. Aside from pointing out the fact that I use this kind-of-made-up word far too often, can anyone offer any advice?)

How to make vegan gruyere cheese

So. Tart. Rich mushroom tart with mushroom pâté and gruyère cheese. And pastry. Do you need more italics to convince you that this was the most incredible, decadent tart ever?

Yeah, there was a reason I made this at Christmas time, when we all know that calories don’t exist. Everyone’s given up on their New Year’s Resolutions by now though, right? We’re back to eating pastry again? Wonderful.

How to make vegan gruyere cheese

Although the tart looks fancy, it’s actually really easy to construct. I used shop-bought pastry because I’m a big cheat like that, and then topped it with a thick layer of mushroom pâté (you can make your own mushroom pâté really easily… sorry about the photos…), sautéed mushrooms and then a good handful of grated gruyère.

All these accents are making me dizzy. It’s really not as posh as it seems, I swear.

How to make vegan gruyere cheese

I love how versatile this tart is. It’s incredible hot or cold, so it makes a great option for either lunch or dinner (or, you know, breakfast or a midnight snack). My favourite way was to serve it cold with a massive heap of salad, a dollop of coleslaw and a chunk of fresh bread and butter. Let me know if you come up with any other amazing combinations!

What is Gruyere?

A landscape entrenched in meadows and grasslands, the canton of Fribourg serves as the ideal birthplace of Gruyere. A palate of vast complexity, Gruyere enjoys ever evolving nuances. Opening with full-bodied, fruity tones, the flavors slowly journey towards earthy and nutty with a soft finale to finish. Covered by a natural rind, the texture of the body is dense during its youth, becoming flaky and somewhat granular as it ages.

No silage enters the diet of the cows providing the milk. Instead, the alpine cows roam freely on pastures cushioned between freshwater streams and hillsides in the Fribourg Prealps. This natural forage is key to imparting the signature flavors of the Gruyere, making it impossible to replicate fully in other regions.

A cheese plastered in experience and tradition, Gruyere upholds a standard of uninhibited quality, an approach that has helped characterize it through generations.

How Gruyere is made

Endeared for its intricate layers of flavor, the process of making Gruyere calls for expertise in technique combined with experience in instinct.

Unblemished by sileage, wholesome milk from pasture is delivered to local cheese dairies daily. The process is begun by pouring the milk in large copper cauldrons where it is added natural culture and rennet. This encourages coagulation, and eventually creates a firm curd. Rarely seen among other cheeses, the milk is not heated before being curdled, allowing it to maintain its aromatic, full body. After being cut and separated, the curd is let to drain, followed by a close monitoring of the texture. The curd is then poured into its signature molds inscribed with the designation of the cheese. Compressed for 20 hours, with a weight of almost a ton, the wheels are removed from their molds and soaked in brine, making them ready for aging.

During the initial storing, workers tend the cheeses daily for three months, after which they are moved to more humid cellars. Careful brushing and turning prevents any unwanted bacterial growth. At least five months in the cellars are needed for the cheese to don the flavors of the Gruyere cheese, with some spending up to 18 months maturing.

With the milk directly from dairy farm, it is unsaturated and unpasteurized, key to the full-bodied flavor of the Gruyere. No additives or fillers are present, meaning the cheese is completely free of gluten. However, the addition of animal rennet makes it unsuited for vegetarians.

Substitutes for Gruyere

Though unique in its character and complexion of flavors, Gruyere stands in close relation to other cheeses that share similar qualities.

Finding close traits to those of Gruyere, Comté is a milder iteration, similar especially in texture. Dense with undertones of butter and salt, this cheese deserves mention, when looking to find a substitute for Gruyere.

A different take on a Swiss cheese, Emmentaler brings a firm, yet softer consistency, while mild nuances of hazelnut and soft butter makes for an able-bodied stand-in.

By Ela on 17. February, 2018 | 781 Comments . This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Easy vegan cheese sauce with minimal ingredients and ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn’t contain cashews!

How to make vegan gruyere cheeseEasy Vegan Cheese Sauce Without Cashews!

This is probably the easiest homemade vegan cheese sauce ever! It might change your life, it changed mine, I am not kidding. Coconut milk, tapioca flour, nutritional yeast flakes, water, and salt – these are the ingredients which you will need to make this delicious sauce.

Since most people have water and salt at home, all you need to buy is coconut milk, tapioca flour, and nutritional yeast flakes. But maybe you already have these ingredients at home as well. So let’s start to make this easy recipe, it will be done in 3 minutes!

How to make vegan gruyere cheeseOnly A Few Ingredients

I know there are tons of vegan cheese sauce recipes out there, but most of them contain cashews + many more ingredients and require longer preparation time. This cashew-free cheese sauce contains only a handful of ingredients and is ready in 3 minutes.

How To Make Vegan Cheese Sauce

You just need to put all the ingredients into a saucepan, bring the mixture to a boil and that’s it! You don’t even need a blender or food processor. No cooking of veggies, no soaking of cashews. It seriously couldn’t be easier than that.

How to make vegan gruyere cheeseNot Only For Vegans

This recipe is not only amazing for vegans. I served it also to vegetarians and meat eaters and everyone loved the taste AND texture of this vegan cheese sauce. The tapioca flour (which is also called tapioca starch) makes this recipe so special because it adds the amazing elasticity to the sauce. It makes the sauce stretchy and even reminds of real cheese. Nutritional yeast is an important ingredient for the taste because it adds a cheesy flavor. The spices are up to you, but I love to add some garlic and onion powder, and also a pinch of smoked paprika.

How to make vegan gruyere cheesePerfect For Nachos, Pizza, Gratin And More

You can use this vegan sauce for any savory recipe which requires cheese. Whether it is pizza, nachos, gratin, pasta, or any other plant-based recipe. Sometimes when I am too lazy to make my Mac and Cheese recipe I will simply make this 3-minute cheese sauce and pour it over my cooked pasta and my dinner is served in just a few minutes. I have included some pictures of different dishes which I made using this cheese sauce recipe.

How to make vegan gruyere cheeseThis easy vegan cheese sauce is:

  • Plant-based
  • Gluten free
  • Oil-free
  • Dairy-free
  • Nut-free (no Cashews!)
  • Paleo-friendly
  • Easy to make in a few minutes

How to make vegan gruyere cheeseMake This Vegan Cheese Sauce Today

I made this cheeze sauce probably 100 times already because I use it in almost all of my savory recipes lol. I just love simple recipes which require only a few ingredients and this easy sauce recipe is one of them. So don’t wait any longer and make it NOW. I am sure you will love it as well.

Tapioca flour can be bought in every Asia shop or big supermarkets or simply ordered online . Same goes for nutritional yeast flakes . Check the Recipe Notes for a tapioca flour substitute.

Should you recreate this vegan nacho cheese sauce, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.

Vegan Cashew Cheese – Thick and creamy, this versatile cashew ricotta cheese is ready in as little as 10 minutes and tastes fantastic! It’s the best vegan ricotta ever and can be used anywhere ricotta is called for!

How to make vegan gruyere cheese

As vegans and those eating a plant-based diet, you will be thrilled to have this easy, vegan cheese in your culinary library! I absolutely love this stuff and so does everyone else who tries it, vegan or not!

Vegan cashew ricotta cheese tastes just like the ricotta I was accustomed to for many years before becoming vegan. It’s soy-free (no tofu) for those limiting their soy intake, and is a simple recipe with lots of possibilities. Add your own tastes to this basic cheese by adding herbs and spices to suit your taste.

Use this vegan ricotta in Lasagna, Manicotti, or Stuffed Shells, as a topper for crackers or as a spread for sandwiches. I’ve even used it in a Persimmon Ricotta Scone recipe that came out wonderful (I omitted the pepper, onion powder and garlic for the recipe). You can use this with a few adjustments for any recipe that calls for ricotta.

The ingredients for this vegan ricotta cheese are very common making this a great basic recipe for anyone starting out experimenting with vegan nut cheeses. Make yourself some fresh cashew ricotta cheese. Taste and feel the difference compared to processed cheese products. You will not be disappointed!

How to make vegan gruyere cheese

How To Make Cashew Ricotta Cheese

Step 1: It’s best to soak your cashews in water before starting. There are 2 ways to soak:

  1. Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion).
  2. For a quick method of soaking, let cashews sit in hot water for 5 minutes, drain, rinse and continue with recipe.

Why soak cashews? Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily. Soaking is also said to be beneficial for digestion and mineral & vitamin absorption. If you’re in a hurry, you can still make this cashew ricotta cheese successfully without soaking. You just may need to add a bit more water while blending.

Step 2: Next, place cashews, water, lemon juice/apple cider vinegar, garlic, onion powder, salt, and pepper in a food processor/blender and blend until creamy. Place in a covered container and place in the fridge until ready to use. Or use right away in any recipe calling for ricotta cheese.

And that’s it, vegan cashew ricotta cheese made easy and delicious!

How to make vegan gruyere cheese

How To Use Vegan Ricotta

You may find yourself eating it right out to the bowl. Enjoy everywhere you would use ricotta cheese!

  • Served as is, vegan ricotta is great smeared on crackers with fruit.
  • Use it in Vegetable Vegan Lasagna or Simple Lasagna and Asparagus
  • Use it for stuffing, like these Cheese Manicotti, Spinach Vegan Stuffed Shells or Butternut Squash Stuffed Shells
  • It’s wonderful in this Zucchini Ricotta Pasta with Basil + Mint
  • Use in baking for these Ricotta Persimmon Scones

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in refrigerator for up to 5 days in a covered container.
  • Freezer: Cashew ricotta is freezer friendly and can stored in freezer safe containers for up to to 2 months.

I hope you LOVE this vegan ricotta as much we do! It’s:

  • Clean eating
  • WFPB
  • Quick and easy to make
  • Healthy, dairy-free option
  • & So delicious!

How to make vegan gruyere cheese

If you try this vegan ricotta, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Le Gruyère AOP is famous for its essential part in Swiss fondue, but the cheese is a wonderful all-rounder that melts beautifully into all sorts of family-friendly dishes. Here are a few of our favourite ways to use this fantastic Swiss cheese when feeding a crowd.

How to make vegan gruyere cheese

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

How to make vegan gruyere cheese

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews as well as access to some of Britain’s greatest chefs. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews.

Famous all over the world as the primary ingredient in Swiss fondue, Le Gruyère AOP is a wonderful alpine cheese with a mild, sweet, nutty flavour. Swiss affineurs (the people responsible for producing and ageing cheese) have been making Le Gruyère AOP for nearly 1,000 years; the earliest records of this cheese can be traced way back to 1115, and cheesemakers today in the area around Fribourg, Vaud, Neuchâtel and Jura still make it using the same traditional methods as their forefathers did centuries ago.

When we think of Le Gruyère AOP, we usually think of the younger version of the cheese – creamy and mild, with a hint of nuttiness. It is a famously excellent cooking cheese, with a beautiful smooth, silky texture when melted into a fondue, a French onion soup or onto a croque monsieur. As Le Gruyère AOP ages, however, the flavour asserts itself as something more complex – those rich, nutty notes come to the fore, along with deep, earthy tones. The texture changes, going from smooth and soft to grainy and crumbly. Le Gruyère AOP Premier Cru – aged for fourteen months in humid cellars in Fribourg – has won best cheese at the World Cheese Awards a record four times (1992, 2002, 2005 and 2015).

Long story short, Gruyère is a fabulous cheese to cook with, and its well-rounded flavour means it’s able to be used in all sorts of dishes. Read on for a few of our favourite ways to use this glorious cheese when you have a crowd to feed.

These Mini Gruyère Quiches are perfect for a weekend or holiday buffet party table. They are easy to make, perfect to prepare ahead and freeze and they are simply a delicious, easy snack.

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How to make vegan gruyere cheese

  1. The perfect finger food:
  2. Ingredients for Mini Gruyère Quiches
  3. How to make Mini Gruyère Quiches with Mushrooms
    • How to lighten up the recipe
    • How much filling to use in each?
    • Variations of Additions
    • What kind of cheese is good for quiche?
  4. More delicious appetizers:

The perfect finger food:

  • Mini quiches are bite-sized, just small enough to eat with one hand when juggling a party plate!
  • They can be made 2 to 3 days ahead and then kept in the fridge or frozen and reheated.
  • Make them plain or customise them with tasty additions like mushrooms, spinach, caramelised onions, etc. All tastes can be catered for!

Ingredients for Mini Gruyère Quiches

  • Shortcrust pastry, use ready rolled or make your own.
  • crème fraîche or double/heavy cream
  • 2 medium-sized eggs
  • whole or semi-skimmed milk
  • Gruyère cheese, grated
  • Herbs of your choice
  • Salt and black pepper
  • Extras for variations: Mushrooms, garlic, red onions, etc
  • Shallow bun/patty tin

How to make Mini Gruyère Quiches with Mushrooms

  • First pre-heat your oven to 180°C/350F°C/Gas 4.
  • Unroll the ready rolled shortcrust pastry and cut 12 rounds of the pastry and line a 12 hole shallow bun/patty tin. I use a glass that makes the perfect size round for my tin, around 7.5cm.
  • Refrigerate the pastry while you make the filling.
  • Gently fry the chopped mushrooms with the garlic until soft. Drain on a paper towel and let cool.
  • Add the crème fraîche or double/heavy cream, milk, whole egg and egg yolk in a bowl and whisk together until well combined, season to taste.
  • Divide the mushrooms and garlic between the pastry cases, then sprinkle on some of the grated Gruyère, a big pinch should suffice.
  • Spoon the crème fraîche or double/heavy cream and eggs carefully and evenly over the mushrooms, etc. Don’t overfill.
  • Bake for 15-20 minutes or until golden and the filling has risen. Leave to cool for a few minutes before removing from the tin.

How to make vegan gruyere cheese

How to lighten up the recipe

To lighten up these mini Gruyère quiches use semi-skimmed milk and lighter crème fraîche in place of the whole milk and cream.

How much filling to use in each?

You’ll need to judge how much filling to use, you won’t need much as the portions are so small. This is why I prefer to place the extras fillings in first and then the egg mixture, this way you won’t over fill the pastry cases.

Variations of Additions

  • Spinach – lightly sauté finely chopped fresh spinach in a little butter with some garlic
  • Sun-dried Tomato, finely chop and gently warm in its own oil.
  • Red onion and red pepper, finely chop and gently sauté until softened.
  • Vegetarian bacon, finely chopped and gently fried.

What kind of cheese is good for quiche?

Gruyere is our cheese of choice, but Cheddar or Emmenthal are equally great in a quiche. Also sometimes a combination of cheeses works well. Try Blue cheese or Parmesan combined with Cheddar.

  • And don’t forget the herbs. Thyme, Herbes De Provence, our favourites with eggs.

How to make vegan gruyere cheese

Gruyère is named after the town in Switzerland where it was orginally produced. It is a hard cheese that becomes a wonderfully smooth and melting type cheese, made from cow’s milk.

Gruyère cheese can be used in a number of ways. As it melts easily it can be great in a toasted or grilled sandwich or croque monsieur. It is absolutely delicious in French Onion soup, grated into mashed potato and a wonderful addition to savoury scones.

Yes, the egg mixture alone will make lovely crustless quiches! Just remember to grease the shallow bun/patty tin or use a deeper muffin tin to make more substantial mini crustless quiches. Place your cheese and extras e.g. mushrooms etc into the greased tin and pour over the egg mixture. Bake for around 10-15 minutes.

You can, of course, but if you do remember to prick the bases with a fork to prevent the pastry from puffing up. I don’t blind bake these mini quiches as they work well without if baked correctly.

More delicious appetizers:

  • Easy Mushroom and Nut Vegetarian Sausage Rolls
  • Healthy 4-seed Crackers

Mini Gruyère Quiches are delicious warm or cold. Make lots, they don’t seem to last very long!

First published in 2012, republished with updated content.

How to make vegan gruyere cheese

How to make vegan gruyere cheese

How to make vegan gruyere cheese

How to make vegan gruyere cheese

I hope you’re all well and staying safe in these difficult times. I hope this pandemic will soon be in our past and we’ll be able to return to normal life. If you’re self quarantining as I am and looking for something to do to pass the time and relieve some stress, baking is always a good idea. I made this herb and Gruyere cheese artisan bread earlier this week. This bread is perfect for beginners. It requires no kneading and the dough is very forgiving. The only catch is that you’ll need to give the dough 16 hours to rise and form gluten. If you don’t have herbs or Gruyere cheese, you can make a plain version of this bread. I’ve provided instructions for that at the end of the post.

How to make vegan gruyere cheese

How to Make Herb and Gruyere Cheese Artisan Bread

To make this herb and Gruyere cheese artisan bread, you will need 3 cups of all-purpose flour (plus more for flouring), 1 teaspoon of instant yeast, ¾ cup of Gruyere cheese (grated), 4 stalks of fresh thyme (de-stemmed), 3 stalks of fresh rosemary (chopped), 1¼ teaspoons of salt, ½ teaspoon of garlic powder, and 1⅔ c ups of warm water.

  • How to make vegan gruyere cheese
  • How to make vegan gruyere cheese

Pour 3 cups of flour into a large mixing bowl. Add and mix the yeast to the flour. Add the garlic powder, herbs, cheese, and salt to the flour and mix everything together. Pour the water into the flour mixture and use a spoon to mix the flour into a dough. Put the dough into a clean mixing bowl. Cover the bowl and place it in a warm, draft free area for 16 hours.

  • How to make vegan gruyere cheese
  • How to make vegan gruyere cheese

Lightly flour a clean surface and pour the dough onto the floured surface (you can flour your hands lightly and use it to push the dough onto the surface). Pull the outer edges of the dough into the center to form a circle (see first picture above). Lightly flour the top of the dough and flip it over so that the folded side is at the bottom. Turn the dough into circles to help seal the bottom. Flour a bowl lightly and put the dough into the bowl. Cover the bowl and place it in a warm, draft free area to let the dough rise for 1 hour.

  • How to make vegan gruyere cheese
  • How to make vegan gruyere cheese

About 30 minutes before the hour is up, place a large Dutch oven with the lid into an oven and preheat the oven at 400°F for 30 minutes. Carefully take out the Dutch oven with oven mitts and set it on the stove. Place the dough onto a large parchment paper and place the parchment paper with the dough into the Dutch oven. Cover the Dutch oven with the lid and place it in the oven (use oven mitts!). Bake the bread for 30 minutes.

How to make vegan gruyere cheese

Take out the Dutch oven and remove the lid. Place the Dutch oven with the bread back into the oven without the lid on. Let the bread bake for 20 minutes or until golden brown. Carefully remove the parchment paper with the bread from the Dutch oven. Place the bread on a cooling rack. Let the bread cool for 30 minutes before serving. This bread can last for up to a week when tightly wrapped and stored in a fridge. Stay safe and enjoy!

How to make vegan gruyere cheese

Table Of Contents

Gruyere is a Swiss cheese that melts smoothly. It is made from cow milk and can be preserved for more than six months. It a great cheese for the table as its taste is not very aggressive. It can be used in cheese latter as well as a slice on a sandwich due to its enjoyable taste. Being an excellent melting cheese it is also used for making traditional recipe of Fondue as well as classic grilled cheese sandwich of France, Croque Monsieur. Its taste changes slightly depending upon its age. Its taste at a younger age can be a bit sweet and salty but as it ages it tastes a bit assertive and nutty.

Though Gruyere is known for its creaminess and distinctive but non-empowering taste but you may not get it every time. In such condition, either you will have to search for cheese making kits for beginners to make different types of cheese or find out what kind of cheese is similar to Gruyere. The information provided in this write-up will help you to know some of the substitutes of gruyere so that you can replace it while making a dish similar to the dish with Gruyere.

Cheese Is Similar To Gruyere?

Cheese Is Similar To Gruyere?

Types of cheese similar to gruyere

Jarlsberg from Norway :

This cheese is primarily made in Norway from cow milk. But today Norway has licensed many people to produce it in several other countries. Though the internal texture of this cheese is semi-creamy and has big holes still it has a mildly tangy and nutty taste similar to Gruyere. It is an all-purpose cheese and can be used on the sandwich and melted to use on other recipes.

Comte from France :

It is one of the most popular cheese options of France. It is also known for its strict and harsh manufacturing system and long storage ability. Its flavor is somewhat stronger than Gruyere but not so harsh. Internally it has a compact, flexible and creamy texture with a yellowish color. It can be retained even after melting it. It can be used in recipes that can be baked.

Emmentaler from Switzerland :

This variety of cheese is known for the regularity of its holes. Its name has been taken from the Canton of Emmental where it was traditionally made. Tiny hay particles in the milk used for making this cheese cause holes in it. It is very much similar to Gruyere in texture and taste. Though it is more flexible and yellowish than Comte still it can be used in gratins and fondue.

Raclette from Switzerland :

It is one of the oldest Swiss cheese options. Primarily it was used in various recipes after melting it. It is very pleasant to eat due to its mild taste.

Mozzarella from Italy :

It is one of the famous Italian cheese options. It was traditionally made from the milk of water buffaloes but now any milk can be used for making this cheese. Though it has a mild, clean and salty taste but its taste may change slightly every time as different manufacturers make it differently. It has semi-firm texture and white color still if can be used as topping with pasta and pizza.

Thus you can find several cheese options that are similar to Gruyere.

Creamed Spinach with Gruyère Cheese is a delicious and versatile side dish. You can enjoy this as a side dish for two, or double it and serve as an easy vegetarian meal for two, or side dish for four.

I have posted creamed spinach recipes before, once using Gouda and another with Parmesan. This version uses Gruyère cheese and of the three, it is my favorite version. So much so, that Creamed Spinach with Gruyère Cheese is the only version I kept on the blog. I like the nutty flavor of the Gruyère and how it melts nicely without being grainy. I also tweaked and adjusted the recipe to make two servings, so it has really been adapted and improved! If you need more servings, one click i n the recipe card will convert it to 4 or 6 servings!

How to make vegan gruyere cheese

Ingredients for Creamed Spinach with Gruyère Cheese:

  • Fresh spinach
  • Shallot
  • Garlic
  • Butter
  • Salt
  • Pepper
  • Flour
  • Milk
  • Heavy cream
  • Nutmeg
  • Gruyere cheese (if you need a substitute, read The Best Five Substitutes for Gruyere.)

How to make vegan gruyere cheese

When I cook fresh spinach I am always amazed at how little I have left. Because spinach is 92% water, it makes sense. For this recipe it is important that all the water be squeezed out of the spinach after wilting. If you don’t do this, your cooked dish will be very watery. According to the experts, a full pound of spinach is equal to about one cup cooked spinach. I end up with closer to 1 ¼ cups.

You could use frozen spinach but you would need to thaw it completely and remove all the excess water. You can skip the step that calls for wilting the spinach if using frozen.

I think shallots add that little extra flavor that this recipe for Creamed Spinach with Gruyère Cheese needed to take it over the top. In a pinch you can certainly use onion in its place. I would use half of a small onion for two servings.

Cheesemakers aren’t required to specifically label animal rennet in the U.S. – but we can tell you how to shop smart

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Many cheeses contain the animal rennet — an enzyme that helps milk separate into curds and whey. That enzyme is typically derived from the stomach of calves killed for veal, so most vegetarians see it as off-limits. Cheesemakers aren’t required to specify on their packages if they’re using animal or vegetable rennet, so you might want to do a little research before buying that next wedge. Here’s what you’ll need to know.

Decode the Label

“Most cheeses are just labeled with ‘milk, salt, and enzymes,’” says Brian Ralph, cavemaster at Murray’s Cheese Shop in New York City. The problem? Those “enzymes” may or may not refer to animal rennet, a traditional cheese-making ingredient extracted from the stomach lining of slaughtered cows, goats, sheep, and even pigs. When in doubt, ask a knowledgeable cheesemonger for cheeses made with veg-friendly alternatives such as vegetable rennet, which typically comes from thistle plants, and microbial rennet derived from fungus, yeast, or mold. (You can safely buy fresh cheeses that don’t contain rennet at all: think cream cheese and paneer.) At the supermarket? Trader Joe’s and Whole Foods both label the source of rennet used in their generic-brand cheeses, many of which are vegetarian. A good cheese shop will also mark it on signs beside the cheese, notes Ralph.

Rethink Romano

As a rule of thumb, be wary of fromage from across the pond. “Most European cheeses are made with animal rennet because these are age-old recipes that have always used animal rennet,” explains Ralph. In fact, according to European Union law, Parmigiano-Reggiano must contain animal rennet in order to use the name. Luckily, you can still find veg versions of Parmesan (and other European-style cheeses) made Stateside. We love Organic Valley Shredded Parmesan and BelGioioso Vegetarian Parmesan, a grate-it-yourself wedge. Into English Cheddar? More and more British cheeses are being made — and labeled — vegetarian. Also, a handful of traditional Spanish and Portuguese sheep’s cheeses, including La Serena and Zimbro, use vegetarian thistle rennet, which has a distinctly briny flavor.

Aim for Organic

Concerned about cheese coming from animals treated inhumanely? Choose organic, when possible: “The bulk of conventional milk production comes from farms that confine their cows to buildings or feedlots during virtually all their productive lives,” says Mark Kastel, co-founder of the Cornucopia Institute. “These cows don’t have the opportunity to exhibit their natural, instinctive behavior, such as grazing on fresh grass.” Read the Cornucopia Institute’s Dairy Scorecard to see which organic cheese makers provide the most pasture time, prohibit the use of hormones, and more. “Most ‘farmstead’ cheese producers, who have a small processing plant right on the farm, go far beyond the minimum required by the USDA organic program,” notes Kastel. Check out the farmstead cheeses at your local farmers’ market, where you can ask directly about farming practices.

Consider the Alternatives

There’s no shortage of easy-to-find cheese substitutes these days, with artisanal nut-based goodies such as Treeline, Dr-Cow, and Kite Hill appealing to vegans and omnivores alike. “The team at Kite Hill did an amazing thing by getting its cheeses into the regular dairy case at Whole Foods,” says Elizabeth Castoria, author of How to Be Vegan. “It really shows that dairy-free cheeses are new options for any kind of diner.” To make quesadillas, grab melty Go Veggie!, Daiya, or Follow Your Heart. Craving Parmesan? Castoria prefers Parmela, a topping made from almonds, cashews, and nutritional yeast. “And there’s pretty much no point to making nachos without Teese,” she adds. Be sure to check the ingredients: some soy cheeses contain casein, a milk protein.

Quick Trick: Check the type of rennet used in scores of artisanal cheeses at and FYI: While most certified-kosher cheeses are vegetarian, they can be made with animal rennet as long as the rennet itself is also certified kosher. Read the label to be safe.

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I remember the very first time I made the connection that not all cheese is vegetarian. I was a senior in high school working my first job as a cashier at Panera Bread. A customer asked me a question about the macaroni and cheese. I pulled out the (very detailed) ingredient binder and flipped to the page—and there it was. Listed in parenthesis next to cheddar cheese was microbial and animal enzymes.

I thought, “Wait… animal enzymes?” At that point I had been a vegetarian for around eight years. I had ordered that macaroni and cheese many times before, and easily consumed hundreds of other meals containing cheese at restaurants. And now I was seeing an ingredient called animal enzymes?

Since then, I’ve seen articles pop up on plenty of food-related websites claiming cheese isn’t vegetarian and we’ve all been lied to. That’s a bit dramatic. I’ve learned with a little research that this is only sometimes true, and there’s really no need to panic. Let’s start with the basics.

What makes cheese not vegetarian?

The short answer is exactly what I found in the macaroni and cheese—enzymes. Many cheeses, especially European cheeses, use an enzyme called rennet (RIHN-niht) to help curdle the cheese. This enzyme commonly comes from the fourth stomach of young animals (typically cows, but sometimes sheep, goats, or pigs), according to The New Food Lover’s Companion.

In recent years, as more vegetarian-friendly products have expanded in mainstream popularity and cows are being expected to live longer to provide milk and meat, producers (specifically, American producers) have replaced animal rennet with vegetarian or microbial rennet. These are made from plants, bacteria, and fungi without the use of animal cells, according to The New Food Lover’s Companion.

So, how do you know what cheeses are vegetarian-friendly?

The first step is to ask yourself what you’re willing to consume. I made the personal decision to check cheeses when possible (like at the supermarket) and assume acceptable when an ingredient list isn’t readily available (like at a restaurant). That means I’ll still take a slice of pizza from the local pizzeria, but you won’t catch me eating Panera’s macaroni and cheese again, because I know for a fact this isn’t a vegetarian choice. It’s a compromise that essentially allows me to do the best I can—in most meal situations, I’ll be able to make an informed choice, but when that’s out of my control, I’m not going to create an unproportional level of drama about it.

If you want to avoid rennet at all costs, you’ll most likely have to avoid cheese in places you can’t check the ingredient list (say goodbye to a spoonful of Parmesan at the local Italian joint). Then, when you head to the supermarket or have access to ingredients, you’ll simply want to keep a close eye out for rennet.

Now, not all cheese contains animal rennet. Soft dairy products that contain whey (like paneer, ricotta, yogurt, and cream cheese) practically never have rennet, because of how they’re traditionally made. Many cheeses at specialty cheese shops, or even at Whole Foods or Trader Joe’s, will typically list suitable for vegetarians, vegetarian rennet, or microbial rennet on the ingredient list. This indicates it’s acceptable for meat-free consumers. Occasionally the term enzymes is used, and unfortunately this is a toss up, according to The Vegetarian Times. You’ll have to check with the manufacturer to determine if the enzymes are derived from animals.

Cheeses vegetarians can eat

Despite commonplace wisdom that Parmesan isn’t vegetarian, there are definitely brands out there that now make all kind of cheeses veg-friendly. Some popular brands that sell vegetarian-friendly cheeses include Organic Valley, Bel Gioioso, Cabot, Applegate, Tillamook, Amy’s, Laughing Cow, and Horizon. Most importantly, just check the ingredient list of any cheese you can.

Lastly, if you want a guarantee of vegetarian-friendly cheese, shop for certified kosher cheeses. This is usually indicated by a K or OU symbol on the container. Due to the Jewish religious ruling that milk and meat products cannot be consumed together, kosher cheeses are made without any animal products. Many supermarkets have a small kosher section, usually in the International aisle, selling brands like Miller’s and Haolam which are certified kosher and safe for vegetarians.

So, the next time your friend sends you a Facebook message with an article exclaiming CHEESE ISN’T VEGETARIAN for the nineteenth time, just send this one right back. Yes, some cheeses aren’t vegetarian—but tons are.

November 20, 2019 (last updated January 27, 2022)

How to make vegan gruyere cheese

Mushroom Bruschetta is a super easy, warm, and comforting appetizer. Not only is it perfect for the holidays, but you’ll enjoy the caramelized onions and gruyere cheese for any occasion! It’s rich, savory, and comes together in about 15 minutes!

How to make vegan gruyere cheese

Thank you Decoy for sponsoring this post. Find your own bottle here.

There’s no denying it: the holidays are upon us. While that means busy schedules, and dark nights, and long to-do lists.

It means aligning schedules, and gift-giving, and planning menus. It means stocking up on wine, and it means attempting to clean your house.

More than anything though, this time of year means gathering with loved ones and your favorite bottle of Decoy wine, it means coming together to celebrate and laugh, even if the floor hasn’t been cleaned.

How to make vegan gruyere cheese

And it means delicious food, made even better when it’s quick and easy to make. Insert: another crostini appetizer recipe. Easy appetizer recipes so you can get back to the wine and laughs, of course.

First up this holiday season: the easiest Mushroom Bruschetta you can imagine. It’s going to be your new go-to for an easy Friendsgiving, potluck party, or holiday appetizer.

How to make vegan gruyere cheese

Seriously! Give yourself about 15 minutes and you’ll have a savory, indulgent appetizer that will blow your friends and family away! It’s going to change the way you celebrate in the best kind of way.

How to Host an Easy Friendsgiving

The best way to celebrate, IMO? A Friendsgiving that’s filled with easy appetizers.

How to make vegan gruyere cheese

Step 1: make sure your bar is stocked. You’ve got to toast to the holidays, and grabbing bottles of your favorite Decoy wines is the best way to do so!

Step 2: determine who is bringing what. Assign your friends to an easy-appetizer genre. Cheese plate? Check. Dips? Check. Crostini appetizers? Check and check.

Step 3: pour the wine, set out the appetizers, gather around, laugh, tell stories, and let the night linger on.

How to make vegan gruyere cheese

How to Make Mushroom Bruschetta

First thing you’ll need to do: prepare to let the scent of butter, garlic, and thyme waft through your kitchen.

How to make vegan gruyere cheese

Once you’re prepared, this is how it’s gonna go:

  1. Sautee the chopped mushrooms ALONE. Yes, alone. No butter, not yet. You want them to release all of the excess water they have before you add the rest of the ingredients. More intense mushroom flavor, no icky excess water. WIN.
  2. Add in the butter. Lots of it. This appetizer is rich, buttery, and savory and we are not skimping on it.
  3. In goes the shallot and garlic. Some red pepper flakes. Some more thyme. And it comes together to create the perfect melody.
  4. While all this is happening, you’ll toast the crostini up in the oven, broil them with the gruyere, and then…
  5. Top the cheesy crostini with the mushroom mixture. Et voila, time to devour – with another glass of wine in hand, of course.

How to make vegan gruyere cheese

What is Gruyere cheese?

Just so we’re all clear, the gruyere cheese that gets melted on top of those toasty crostini slices is KEY.

It’s a slightly sweet cheese yet salty cheese that’s creamy and nutty. The older it gets, the more earthy and flavorful it becomes. It’s mild enough to let the mushroom mixture shine through, yet holds its own for a kick of flavor.

Can you substitute another cheese?

You can, I’d just highly recommend using a similar cheese to keep the depth of the bruschetta. I’d recommend using a fontina cheese for a similar creamy, nuttiness. An Emmental would also be a good substitute.

How to make vegan gruyere cheese

Other Easy Appetizers for Friendsgiving

If you’re looking for some more options for your easy Friendsgiving, look no further! Check out these recipes to add some seasonal variety to your table without too much work. Cheers to that!

  • Whipped Ricotta with Herbs & Honey
  • Scalloped Corn Arancini
  • Creamy Artichoke Kale and Leek Dip
  • Sweet Potato Goat Cheese Bites

How to make vegan gruyere cheese

But wait! Want to make it a crostini and bruschetta appetizer party? I’ve got you COVERED – because crostini is my favorite go-to appetizer.

  • Roasted Grape and Honey Goat Cheese Crostini
  • Traditional Bruschetta
  • Butternut Squash and Pear Crostini
  • Broccolini and White Bean Crostini
  • Fig Compote, Bacon, and Goat Cheese Crostini

How to make vegan gruyere cheese

How to make vegan gruyere cheese

I’d been dealing with a cranky client all week and was exhausted. I wanted a nice gourmet meal, but at the same time I didnt want to leave the house (ever felt that way?). So I used what I had on hand to make this gourmet tasting, gourmet looking, cheesy tart…just what I needed after a stressful day! The gorgeous wedge of french comte cheese Sanjeev picked up a few days ago was simply spectacular in this savory tart.

How to make vegan gruyere cheese

Comte is a Gruyere type French cheese made from cows milk. Comte is made only with spring and summer milk. I absolutely love this cheese. Actually, I love all cheeses, but I have extra love for Comte. Its slightly sweet, somewhat soft, and melts beautifully.

How to make vegan gruyere cheese

If you dont like or cant find Comte cheese..

Substitutes for Comte cheese: use Gruyere or fontina instead of Comte. Or if you want to spend less, try a mix of mozzarella and parmesan.

How to make vegan gruyere cheese

How to make vegan gruyere cheese

The tarts smelled sooo good in the oven, we were getting hungry quickly! We snacked on the ingredients while waiting for the tarts to bake.

How to make vegan gruyere cheese

This is a rather heavy, cheesy tart, so I made it in individual mini tart/pie pans. A mini tart along with a salad was a good portion size. If you dont have mini tart/pie tins, you can make this as one large tart and cut it into wedges.

We absolutely loved the saltine cracker crust – it was easy, smelled heavenly, and very yummy!

How to make vegan gruyere cheese

Broccoli, Baby Potato and Comte (Gruyere) Cheese Tarts in Saltine Cracker Crust: Recipe

makes 6 mini tarts

4oz or 5 small baby potatoes (or use a medium baking potato instead)
1/2 cup low fat milk
1 teaspoon flour
1 teaspoon dijon mustard
3/4 cup comte or gruyere cheese, cut into tiny cubes
1 cup broccoli florets, chopped
2 tablespoons parsley
salt and pepper (keep in mind the cheese, mustard, saltines are all already salty!)

for saltine cracker crust

4oz or 1 sleeve of saltine crackers
4 tablespoons butter, melted
1/2-3/4 cup hot water

Pre-heat oven to 375f.

Wrap the potatoes in a paper towel and micrrowave for 2 minutes or till half cooked. Set aside.

In a bowl, whisk together the milk, flour, and dijon mustard. Then add the cheese, broccoli florets, potatoes, parsley, salt and freshly cracked black pepper and mix well.

To make the saltine cracker crust, place the saltine crackers in a food processor and crush them to a powder. You should get about 1 1/2 cups of crushed saltines. Place this in a bowl, add melted butter and hot water and stir till it comes together like a dough. Now press the saltine cracker crust dough into a non-stick pie or tart pan. Press down on the crust to compact it and also push it up the edges of the pan.

Pour the cheese, broccoli and potato mixture into the tart/pie pan with the saltine crust. Place the pan on a foil lined baking sheet and bake on 375 degrees for about 20 minutes or just till the top of the tart starts to turn golden. Cool tarts a little, then gently lift them off the mould using a knife. Serve tart warm with a salad of your choice.

How to make vegan gruyere cheese

Gruyere cheese has a history as rich and nutty as its flavor. This is a cheese so good and so fascinating that countries went to war over it! Yes, you read that right… war.

Gruyere’s identity crisis

Is Gruyere a Swiss cheese? Is it French? Is it Austrian? It is hard to know. Medieval peasants developed this variety of cow’s milk cheese as a means of survival. It was developed in the mountainous town of Gruyeres, Switzerland (making it Swiss Cheese by its geographic origins). However, since the town is so close to the Franco-Swiss border, there are many similar varieties of cheese, including Comte and Beaufort, that are made in France that still fall under the umbrella term of Gruyere. To complicate matters even further, there is yet another variety of Gruyere cheese that originates on the Austrian side of the Alps. The Austrian variety is similar to the Swiss variety in taste, color, and texture. Regardless of the country of origin, there is no doubting that this creamy, sweet, and nutty cheese is nothing short of spectacularly delicious. Cheese this good is worthy of a distinction all its own; perhaps it is best to simply refer to Gruyere as an Alpine cheese.

The Gruyere War

Few things bring about international disharmony more than cheese. This was one time when the Swiss absolutely did not remain neutral. Cheese makers in France and Switzerland went to battle for three years over which country made the best Gruyere cheese. Both countries claimed to have exclusive rights to the “Controlled Designation of Origin” for Gruyere. Since both varieties of cheese have distinctly different taste and appearance, this caused a problem. The French believed they deserved the distinction since their cheese was more widely recognized. The Swiss argued that the cheese is named after a region on their side of the border, and they had been making the cheese longer. The debate was so heated the European Union (EU) had to step in to mediate. The EU decided in favor of the Swiss since the origination of the cheese came from Switzerland.

The Gruyere timeline

Gruyere cheese has a long and storied history dating back many centuries. Here are but a few of the highlights of this storied cheese.

The 12th Century

The region of Gruyere has been producing their namesake cheese since the early twelfth century. The inhabitants of the area during that time found a way to produce the cheese from the excess milk that was produced by their cows. They were eventually able to sell their cheese to people in France and Italy.

The 17th Century

The seventeenth century brought with it official recognition of the regional name of the cheese. It was around this time that the exportation of the cheese began to take off. Since its popularity was beginning to grow, the concern for the protection of its origin also began to take root. But, not until the 1762 was the word that specified its origin entered into the dictionary of the Académie Francaise.

The 18th and 19th Centuries

During the late eighteenth and early nineteenth centuries, many people from the town of Fribourg, Switzerland immigrated to the Gruyere region. This movement extended the geographic production zone of Gruyere cheese to the neighboring villages of Vaud, Neuchatel, Jura, and some areas of France. However, there was no trade protection in place, and the cheese was often imitated. By the mid-nineteenth century, a campaign toward structuring trade and a fight for recognizing designation of origin was begun.

The 20th and 21st Centuries

Discussions regarding Gruyere cheese took place in Madrid in 1891, Paris in 1926, and Rome in 1930. The result of these meetings was an agreement to protect the denominations of goods and their origins. However, it was not until 2001 that Gruyere cheese was awarded “Controlled Designation of Origin” protection, which regulates the methods of locations of the production of the product in Switzerland. In 2011, it received the same designation for the entire continent of Europe.

Interesting miscellaneous facts about Gruyere cheese

A food with such a long and storied history must have some interesting facts about it, and Gruyere does not disappoint in that area. Here are a few interesting Gruyere tidbits to chew on:

The hole controversy

There is some international controversy regarding the presence of holes in Gruyere cheese. According to French agricultural law, French-style Gruyere cheese must have holes in it. However, in the Swiss varieties of Gruyere, no holes are present.

A cheesy faux pas

An old legend states that way back in AD 161 Emperor Antonin the Pious actually died of indigestion after eating too much Gruyere cheese. At least he went happy and satisfied!

Thankfully, today Gruyere does not carry with it so much controversy. All you have to do is enjoy it and Shisler’s Cheese House can bring the Gruyere experience to your taste buds with our own supply of the famed Gruyere Cheese. Stop in and pick some up today or order online here!

December 15, 2020 (last updated March 8, 2022)

How to make vegan gruyere cheese

Potato Egg Casserole is an easy, elegant, frittata-like dish to serve at breakfast or brunch. Layers of gruyere cheese, herbs, garlic, and shallot burst with flavor in this vegetarian egg bake. Top with arugula for added texture, color, and bright, peppery freshness.

How to make vegan gruyere cheese

You should probably go ahead and block out Saturday morning, making sure it’s free of any plans (ha, #2020) because you’ve got a date with a hot cup of coffee, a puzzle, and a slice – or two – of this easy egg bake for the ultimate weekend breakfast.

Then you’re going to want to have another slice for lunch because there’s arugula here and it’s basically a salad and brunch all rolled into one. Making dreams come true.

And then there’s breakfast-for-dinner because you can’t get enough of gruyere cheese combined with warm herbs and life is just SO DANG DELICIOUS RIGHT NOW.

Before we get too carried away, let’s take a look at just how easy it really is, with a few steps and minimal ingredients, you’ll be a brunch Queen in no time (as if you already aren’t, my bad).

How to make vegan gruyere cheese

Speaking of Ingredients…

Simplicity at its finest. The best of aromatics and herbs, coming together to create a flavorful medley that’s anything but basic.

There’s yellow onion and shallot, and of course, you cannot forget the garlic (never!) and maybe a pinch of red pepper flakes because I always like to add a pinch for good measure.

There are fresh herbs: rosemary and thyme. Oh me, oh my, these herbs are my FAVORITE for savory, cozy, winter recipes!

How to make vegan gruyere cheese

Naturally, there are eggs for the custardy egg base, along with half-and-half for the velvety texture.

We can’t forget the potatoes. This recipe uses Yukon Gold potatoes for their creaminess. Use a mandoline to thinly slice the potatoes. In order for them to cook through, they must be thin. Alternatively, if you need to cut them by hand I’d recommend par-cooking them in boiling water for 2-3 minutes before layering them in the casserole.

Then there’s the cheese. Oh you know we cannot, will not, have an egg casserole without CHEESE. Gruyere is the main star here, but you know we couldn’t complete it without a little parmesan too.

How to Make This Easy Casserole

The base of flavor starts by sauteeing yellow onion and shallot in butter. The fat from the butter adds richness to the onion, and adding in a shallot brings more depth of flavor, with a slight sweetness. Perfection.

Also sautéed are the garlic, red pepper flakes (if using), and herbs. All the flavors meld together so, so beautifully and will be incorporated throughout the casserole.

How to make vegan gruyere cheese

In another bowl, you’ll combine the eggs, half-and-half, and salt and pepper. Whisk, whisk, whisk until combined and fluffy-ish. Once the sauteed mixture has cooled slightly, you’ll stir it into the eggs.

How to make vegan gruyere cheese How to make vegan gruyere cheese

Next, layer the thinly sliced potatoes in the tart or pie pan (or an 8×8 glass baking dish will work, too). If you’re concerned your potatoes aren’t thin enough – we’re looking for about 1/16 of an inch – then I’d recommend parboiling them for 2-3 minutes before layering to ensure they’ll cook through.

How to make vegan gruyere cheese

I’ll say it again: using a mandoline really helps this process of making the thin slices, and in turn that will eliminate the extra step of boiling!

Once the potatoes are layered, evenly spread about 2/3rds of the cheese across the top, reserving the rest for the very very top of the casserole.

How to make vegan gruyere cheese

Then, pour the egg mixture on top of the potatoes. You may need to go slowly as it finds its way around the potato slices. Top with the remaining cheese and bake away!

How to make vegan gruyere cheese

Once the edges are golden brown and the center is set, your egg bake is ready to enjoy!

Let it cool for at least 15 minutes before serving so it has time to set up and you can get those perfect slices out.

I love topping it with fresh arugula for added freshness and texture.

If you’re a bacon lover, that would work too. That saltiness combined with the warm, eggy, casserole? That would be a win.

In this recipe, asparagus is encased in very thin, crisp parcels of puff pastry with melted cheese.

A lovely main course for a summer’s lunch or supper party or you could make 8 small ones for a first course. Vegetarians may like to know there is a Parmesan ‘style’ cheese available from Bookham and Harrison Farms Ltd.

How to make vegan gruyere cheese

This recipe is from Delia’s Vegetarian Collection. Serves 8 as a first course

  • Vegetarian recipes
  • , Summer
  • , Asparagus
  • , Easy meat-free recipes
  • , Easy Entertaining
  • method
  • Ingredients


First remove the pastry from the fridge and let it come to room temperature (about 10 minutes).

Meanwhile, wash the asparagus in cold water, then take each stalk in both hands, and bend and snap off the woody end. Then, arrange the stalks in an opened fan steamer. Place the steamer in a frying pan or saucepan, pour in about 1 in (2.5 cm) of boiling water from the kettle, then add some salt, put a lid on and steam for 2-3 minutes, or until they feel tender when tested with a skewer.

After that, remove them from the steamer and allow them to cool. Then dry the stalks with kitchen paper and cut each one into 3, on the diagonal. Next, using a small sharp knife, remove the rind from the Fontina or Gruyère and cut it into ½ in (1 cm) cubes.

Then, in a small bowl, mix the Parmesan and crème fraîche and add some salt and freshly milled black pepper. Now carefully unroll the sheet of pastry onto a lightly floured work surface and cut it in half. Roll out one half until it measures 12 x 12 in (30 x 30 cm) and then cut that into 4 squares measuring 6 x 6 in (15 x 15 cm) . Then repeat the rolling and cutting with the other piece of pastry, so you end up with 8 squares in all. Beat the egg yolks with the milk. Next, you need to carefully brush the edges of 4 of the pastry squares with this mixture. Then divide half of the crème fraîche filling between these 4 pieces of pastry, spooning about a level dessertspoon into the centre of each square.

Next, lay about half the quantity of asparagus on top of the crème fraîche, with several cubes of cheese tucked in-between. Now pull up the opposite corners of each square to meet in the centre like an envelope. Carefully pinch the seams together to seal them, and make a small hole in the centre of each one to allow the steam to escape. Then, using a fish slice, transfer the parcels to the baking tray and now make the other 4.

Once you have made 8 parcels, cover them with clingfilm and chill until you are ready to cook them.

Preheat the oven to gas mark 6, 400°F (200°C). Then, brush each one with some of the remaining beaten-egg mix and lightly sprinkle each one with some Parmesan. Bake on a high shelf in the oven for 20-25 minutes or until they are golden brown, and serve them straightaway, garnished with a few sprigs of watercress.

How to make vegan gruyere cheese

How to make vegan gruyere cheese

These sticky, gooey, cheesy mashed potatoes will be the highlight of your meal! With just 4 ingredients, they are easy to put together and are packed with delicious gruyere and caramelized onions for an amazing luxurious flavor.

How to make vegan gruyere cheese

This is my 61st recipe, and the 4th mashed potato one.

I guess it’s clear where I stand on the eternal question of how one likes their potatoes.

Mashed, with lots of butter and gruyere cheese for me.

How to make vegan gruyere cheese

It’s October and this feels right for the coming months.

Cooler days, darker nights, lots of comfort food. Thanksgiving (not celebrated here in the UK but impossible to ignore in the food world, also being half American), and basically a lot of reasons to eat carbs.

I am totally ready for this to start.

How to make vegan gruyere cheese

The beauty of this blog is that there is a printable recipe card coming up in a minute that will tell you how to make this and then this will be YOUR fork.

About these gruyere mashed potatoes

These potatoes will kick carb season off right. They are super soft, gooey and sticky, the mash is transformed by the amazing texture of melted gruyere.

Between the nutty, intense gruyere and melty caramelized onions, the flavor is deep and rich. I believe umami is the word of the day here.

I don’t feel the need to add gravy, but some extra onions on top will add moisture to this mash. They would be delicious with a pie or as part of a roast dinner.

I ate them all on their own, because I do that.

How to make vegan gruyere cheese

How to make them

You will caramelize your onions, then add riced potatoes, butter and cheese. Stir, let the cheese melt and transform into this mass of carby, cheesy goodness you see above. It’s really quite simple.

Do I need a potato ricer?

I think you do, yes! To get this super smooth, luxurious texture, you will need a ricer. It is a sage investment.

Which onions to use?

I love using red onions for this. When caramelized, they are a little bit sweeter and more jammy. But white or brown onions will do the job nicely too, is that is all you have. Or a mix of the two.

June 12, 2019 | By Dave Mattingly

How to make vegan gruyere cheese

Gruyere Cheese is often thought of as a type of Swiss. This grand cheese originated in the village of Gruyères, Switzerland, a region filled with lush pastures located in the alpine foothills. Gruyere Cheese has been made in the Alps since ancient times. Legend says that in 161 AD Emperor Antonin the Pious died of indigestion after eating too much cheese from the Gruyere area. While Swiss Gruyere Cheese is perhaps the most famous, Gruyere de Comte, the French variety from the other side of the Alps, is equally compelling and alluring. In 2001 Swiss Gruyere Cheese was awarded AOC Appellation d’Origine Contrôlée, or “Controlled Designation of Origin” protection, which regulates the methods of locations of production of Gruyere.

Gruyere is a nutty, fruity raw cow’s milk cheese, aged for a minimum of five months. Swiss Gruyere Cheese is ideal for melting and a necessary ingredient in the classic cheese fondue recipe. Gruyere Cheese is also called for as the preferred topping for French onion soup, quiche and chicken cordon bleu. This multi-purpose cheese may also be eaten as a table cheese, julienned into a Chef’s Salad, or shredded over salad or pasta. Gruyere Cheese pairs well with white wines that accentuate its rich nutty flavor such as Pinot Gris or a fruity Cabernet Sauvignon or Merlot.

Gruyere de Comte is the French version of Gruyere Cheese. Similar to the Swiss variety, the wheel of Gruyere de Comte is a bit less high than that of its Swiss counterpart. Known as Comte for short, this French Gruyere has a pale ivory interior and a semi-hard texture from its aging period of over 10 months. Gruyere de Comte Cheese is sweet and nutty. A versatile cheese, Gruyere de Comte is excellent in fondue and as a table cheese or added to soufflés or gratins.

Austrian Alps Gruyere is another Gruyere type, made in Austria. The Austrian Alps are very similar to the Swiss Alps from a terroir perspective, making the Austrian Gruyere very similar to the Swiss. Equalling its nuttiness and spiciness. Austrian Alps Gruyere Cheese may be melted onto sandwiches, enjoyed as a table cheese, or as a component in the classic cheese fondue.

Just don’t overdo it.

Charlotte Close

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Maybe you were born with it, maybe you had it thrust upon you, but either way lactose intolerance is a BFD if there ever was one. Not only are you being personally betrayed by your own body, but you are living in the dairy version of the Garden of Eden. I don’t know about you, but a wheel of brie sounds a whole lot more tempting than an apple right about now.

So, here I am, calling out to all my fellow cheese lovers and all my fellow victims of lactose intolerance. Despite the fact that some of us can’t digest a pesky dissachadaride doesn’t mean we all can’t love cheese. Let us come together over the one thing that pulls us furthest apart—a cheese plate—and find out how we can all enjoy this dairy delicacy.

The Cheese Plate: Lactose’s Worst Nightmare

How to make vegan gruyere cheese

Photo by Becca Buchanan

First things first. For those of you who aren’t aware, cheese plates are a gift from the heavens above. They are central pieces to all relevant social gatherings (obvi) and hello, every cheese has a wine soulmate ready to slide in. Here is the backbone of a cheese plate designed for your specific lactose intolerant needs. All of these cheeses are easy on a lactose intolerant stomach so make sure you add them to your next grocery list.


How to make vegan gruyere cheese

Photo courtesy of Brent Hofacker

You know this hotshot. The Beyonce of the dairy world, cheddar has the rep as the most popular and most loved cheese out there. Not only is it sharp and can be paired with almost anything, but it is one of the most friendly of cheeses for your not-so-accepting stomach. The longer it’s aged the less lactose content it has, so go wild and chase after those dinosaurs.


How to make vegan gruyere cheese

Photo courtesy of

If you’re feeling a little more sophisticated, gruyere is your go-to-guy. Originating in Switzerland, gruyere provides that semi-firm, fruity yet nutty flavor sought for by a real cheese connoisseur. It can spice up any evening with it’s distinct aura of elegance, while not wreaking havoc on your body because of its lactose intolerant-friendly nature.


How to make vegan gruyere cheese

Photo courtesy of Brent Hofacker

Okay, I see you over there. You think this cheese plate is a little too tame for your dare-devil life. Here is your thrill ride. Parmigiano-Reggiano, Parmesan, Parm-Parm or whatever you’d like to call this bad boy is here to satisfy all of your adventurous needs. Made only from cows who consume grass or hay, this cheese has a gritty texture and earthy taste. Most eat it crumbled over pasta or fries, but since you’re so bold feel free to enjoy it in all its glory.


How to make vegan gruyere cheese

Photo courtesy of Ali Barrett

Bigger is better amirite? At least that’s what they say about the holes in Swiss cheese. Larger holes are associated with stronger flavor in this typically mild, smooth and sweet cheese. This flavor may contribute to the fact that this cheese is a crowd pleaser. Easy on the stomach due to low lactose content and a favorite among humans and mice alike. You cannot go wrong with Swiss.

How to make vegan gruyere cheese

Photo courtesy of

Some people are a little scared of this beauty. I mean, look at it. It’s almost too pretty to eat, key world almost. However my lactose intolerant friends, you have nothing to be scared of. Unless are you extremely sensitive to lactose, this semi-soft cheese is the one for you. It often takes a mature palate to properly appreciate the fragrant, buttery flavors that consume your senses with a bite of bleu, but take the leap of faith cause I promise it’ll be worth it.

The Rest of The Wide World of Cheese

How to make vegan gruyere cheese

Photo courtesy of

It’s a hard knock life out there and I know it. Nevertheless, don’t let the infamous sugar dubbed lactose kill your vibe. Most soft, creamy cheeses which are fresh, such as Mozzarella, are your arch enemy when it comes to digestive comfort. However you can whip out your Lactaid when necessary and dig in. Don’t hold back, treat yo self my friend.