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1
Boil the coconut milk until it's no longer separated.
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2
Add the vinegar, agar flakes and salt.
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3
Boil gently for 15 minutes (no need to boil 15 minutes if using agar agar powder)
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4
Add the remaining ingredients one at a time, whisking continuously.
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5
Cook for another 5-10 minutes
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6
Take off the heat and scrape into a greased glass bowl or parchment paper lined small loaf tin
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7
Let cool two hours, it will set at room temperature.
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8
If you put in the fridge overnight you can slice and grate it.
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9
It's a little slippery though for grating and easier to just slice.
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10
If you can't wait to try it spread it on a cracker now lol
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11
Use sliced in sandwiches, top pizzas, melt for mac & cheese or use as a quesadilla filler!
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12
Will make a block the same size as a 300g block of normal cheese but doesn't weigh that much!
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13
The vinegar stops the agar setting so solid that you can't slice it.
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14
If you find it sets too hard, increase the vinegar by a half tsp.
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15
Likewise if it's too gellatinous, reduce the vinegar to a quarter tsp.
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16
I've only tried these 2 kinds of vinegar so I don't know if other varieties make a difference to set or flavour.
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17
Different brands of agar also state different setting amounrs on the packets.
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18
I use Clearspring brand
