Vickys Coconut Milk 'Cheddar' Cheese
- 2 can full fat coconut milk, total amount 800mls
- 3 tbsp agar flakes or 3 tsp agar powder or as required
- 1/2 tsp cider vinegar or white balsamic
- 4 tbsp tapioca starch or corn starch/cornflour
- 1 tsp smoked paprika
- 2 tsp sea salt
- 15 grams (1/4 cup) nutritional yeast flakes
- Boil the coconut milk until it's no longer separated.
- Add the vinegar, agar flakes and salt.
- Boil gently for 15 minutes (no need to boil 15 minutes if using agar agar powder)
- Add the remaining ingredients one at a time, whisking continuously.
- Cook for another 5-10 minutes
- Take off the heat and scrape into a greased glass bowl or parchment paper lined small loaf tin
- Let cool two hours, it will set at room temperature.
- If you put in the fridge overnight you can slice and grate it.
- It's a little slippery though for grating and easier to just slice.
- If you can't wait to try it spread it on a cracker now lol
- Use sliced in sandwiches, top pizzas, melt for mac & cheese or use as a quesadilla filler!
- Will make a block the same size as a 300g block of normal cheese but doesn't weigh that much!
- The vinegar stops the agar setting so solid that you can't slice it.
- If you find it sets too hard, increase the vinegar by a half tsp.
- Likewise if it's too gellatinous, reduce the vinegar to a quarter tsp.
- I've only tried these 2 kinds of vinegar so I don't know if other varieties make a difference to set or flavour.
- Different brands of agar also state different setting amounrs on the packets.
- I use Clearspring brand
full fat coconut milk, agar, vinegar, tapioca, paprika, salt, yeast
Taken from cookpad.com/us/recipes/335730-vickys-coconut-milk-cheddar-cheese (may not work)