Vegan Cheese

• servings: 8 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 (13.5 oz) can coconut milk (unsweetened (see notes))

4 tbsp nutritional yeast ((see notes))

2 tbsp agar powder (100% pure (see notes))

1 1/4 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/4 tsp smoked paprika

1/3 cup sauerkraut juice (lukewarm)

1 1/2 tbsp tapioca flour ((see notes))

Directions

Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.

Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.

Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.

In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.

Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.

Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!