Cheddar Cheeze

• 1 1/4 cups unsweetened plain soymilk
• 1/4 cup agar flakes
• 1/2 cup raw pine nuts
• 13 cup canola oil
• 1/4 cup fresh lemon juice
• 3 Tbs. dry white wine
• 3 cloves garlic, peeled
• 2 tsp. granulated onion
• 1 3/4 tsp. salt
• 3/4 tsp. ground black pepper

1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over sides.
2. Whisk together soymilk and agar flakes in saucepan.
3. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissolves completely and mixture is thick, stirring frequently.
4. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in blender or food processor
5. 5 minutes, or until smooth, scraping down sides frequently.
6. Add soymilk mixture, and blend 2 minutes more, or until smooth.
7. Transfer mixture to cheesecloth-lined container; smooth top.
8. Fold overhanging cheesecloth over cheese.
9. Refrigerate 1 hour, or until firm.
10. Unwrap, slice, and serve.

soymilk, agar flakes, nuts, canola oil, lemon juice, white wine, garlic, onion, salt, ground black pepper

Taken from www.vegetariantimes.com/recipe/cheddar-cheeze/ (may not work)