Gruyère Melt

A thick but pourable sauce when hot off the stove, semi-solid and spreadable (shown) after it has cooled for a bit. Either way, it’s phenomenal on top of French onion soup.

Yield: about 1½ cups

Time: 15 minutes (plus time to culture)


  • medium saucepan
  • whisk
  • rubber spatula


  • ¾ c soymilk
  • ¼ c mild vegetable oil
  • 3 T tapioca flour
  • 2 T white miso
  • 1 T nutritional yeast
  • 1 T dry vermouth or white wine (optional)
  • 1 t cider vinegar
  • ¼ t salt
  • ¼ t dry mustard
  • ¼ t guar gum  or  xantham gum
  • 1/8 t coriander


Whisk everything together in the saucepan.

Cook over medium-low heat, stirring slowly but constantly, until it starts to thicken and curdle.

Stir rapidly to turn it into a thick and smooth sauce.

Keep warm for a pourable sauce, or let cool to a spreadable consistency.


The Non-Dairy Evolution CookbookRecipe from The Non-Dairy Evolution Cookbookread my review.

Buy it: |


Abbreviations  |  Conversions  |  Cooking tips

More: Vegan cheese recipes

Gruyère melt