1 can of full fat coconut milk or cream
2 tablespoon of lemon juice
2 teaspoons miso paste
1 teaspoons of salt
1/4 cup nutritional yeast
1/4 melted cup triple refined coconut oil
2 tablespoons agar powder
3 tablespoons arrow root or tapioca starch
1 4oz can of green chilis
optional: 1/4 teaspoon cayenne pepper, or a splash of hot sauce for more heat
In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and chili peppers.
Pulse a few times to mix everything up.
Line a small bowl with a few paper towels, pour chilis into the bowl. The paper towels will absorb some of the liquid from the peppers. Set aside.
Now add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.
Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the chilis and just pulse a few times.
Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.
Allow the cheese to harden in the refrigerator uncovered for several hours.
Once the cheese is set, store in an airtight container in the fridge for about a week.