I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable. I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well. I love this particular cheese because sun-dried tomatoes and garlic together are a favorite of mine. This vegan cheese will slice, shred, and even melt, making it perfect for serving with cracker, on sandwiches, salads, or just snacking! This is a quick set cheese and is so simple to make, there is no reason to keep overpaying for store bought vegan cheese! You can have delicious vegan cheese, start to finish in about 2 hours, and for a quarter of the grocery store price!
1 can of full fat coconut milk or cream
2 tablespoon of apple cider vinegar or lemon juice
2 teaspoons miso paste
1 teaspoons of salt
1/4 cup nutritional yeast
1/4 melted cup refined coconut oil
2 tablespoons agar powder
1/4 cup sun-dried tomatoes
2 teaspoons minced garlic
In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.
Pulse a few times to mix it all up.
Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy 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 agar begins to solidify at room temperature.
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 about several hours.
Once the cheese is set, store in an airtight container in the fridge for about a week.