Vegan Cheese With Garlic And Herbs




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This vegan cheese with garlic and herbs is perfect for slicing and eating on crackers. Dairy free, gluten free and nut free, everyone can enjoy this creamy and delicious cheese.
If you want to use this cheese to make a grilled cheese sandwich or a quesadilla, simply add more tapioca flour (aka tapioca starch) to the cheese mixture before cooking. This will make the cheese softer so it melts and stretches when heated.
Basic recipe for making vegan cheese with garlic and herbs made with coconut milk.  Free of gluten, soy, and nuts.

Ingredients
  • 1 can coconut milk full fat
  • 1/2 cup hot water
  • 1 tsp salt
  • 1 tbsp + 1 tsp nutritional yeast
  • 2 tbsp agar agar powder
  • 1 tsp tapioca flour (aka tapioca starch)
  • 1/2 tsp lemon juice
  • 2 tsp herbs de provence or other dried herbs of choice
  • 2-3 cloves garlic minced
  • 1 spray spray oil on the glass container

Instructions
  1. Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
  2. Pour the can of coconut milk into a sauce pan.
  3. Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
  4. Add all remaining ingredients to the sauce pan and stir with a whisk.
  5. Turn heat on to medium and stir frequently until it boils.
  6. Turn down heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
  7. Immediately pour into the prepared cheese molds.
  8. Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set. 
  9. Once  cheese is cooled completely cover and store in the refrigerator in a sealed for up to a week.
Recipe Notes
To make this cheese able to melt and better for use on pizza or grilled cheese, add 2 additional tablespoons of tapioca starch.
For firmer cheese, leave out the tapioca starch from the recipe. 

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