Vegan sliceable,meltable cheese

Ingredients:

• 1 can of coconut milk
• 2 tsp agar agar powder
• 1/2 tsp apple cider vinegar
• 1/4 tsp garlic powder and onion powder
• 3/4 tsp salt
• 1/8 tsp kala namak
• 3-4 drops liquid smoke
• 2 tbsp nutritional yeast flakes
• 2 tbsp tapioca starch

Directions:

1. Heat coconut milk in a medium saucepan until no longer separated and bubbling. Stir in agar agar, both salts, and cider vinegar, and bring to a gentle boil for about 5 minutes.
2. Stir in remaining ingredients, adding tapioca starch last. Whisk constantly while adding the tapioca starch, and continue heating until mixture thickens and pulls away from the pan.


3. Pour into a bowl, mold, or single serving containers.



4. Refrigerate for two hours or overnight.
Here’s how it looks after a few hours.



It’s slightly firm, almost the consistency of a cheddar cheese. It slices easily and can be grated if frozen.



The first time I made this recipe, I used 1.5 tablespoons of agar agar and made the mistake of not letting it get to a full boil. The result was still a good cheese, but closer to a brie consistency. I realized my mistake later on, but we really enjoyed the first batch on crackers and with apple slices.