1 1/2 cups of full fat coconut milk or cream in a can (make sure it's at room temp, and shake the can very well first. You need the liquid as well as the creamy part, and since they tend to separate, a good shake will help mix it back up)
1/3 cup vegan plain yogurt
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
1 teaspoon onion powder
3 tablespoons arrow root or tapioca starch
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 the mixture to an 8x8 pan.
Allow the cheese to harden in the refrigerator uncovered for about 2 hours.
Once the cheese is set, remove from the pan and cut into sticks. Store in an air tight container for up to week.
*You can also pour the mixture into small bowls to mold if you just want a shreddable, sliceable mozzarella that will melt!