Ingredients
Method
- Grease a flat-bottomed glass dish lightly with oil or line an 8x4 inch (20x10 cm) loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- Pour the 2 cans (27 oz / 800ml) of coconut milk into a medium saucepan over medium-high heat, whisking vigorously until the cream and water are fully emulsified and no longer separated.
- Add the 1 tsp (5 ml) white balsamic vinegar, 3 tbsp (9g) agar flakes, and 2 tsp (12g) sea salt to the saucepan; bring the mixture to a gentle boil while whisking continuously.
- Reduce heat slightly to maintain a gentle simmer and cook for exactly 15 minutes, whisking frequently to ensure the agar flakes completely dissolve and activate.
- Reduce the heat to low, then slowly add the 4 tbsp (32g) tapioca starch, 0.25 cup (15g) nutritional yeast, 1 tsp (3g) smoked paprika, 0.25 tsp (1.25 ml) liquid smoke, and the pinch of turmeric, whisking constantly to prevent the starch from clumping.
- Cook the mixture for an additional 5 to 10 minutes over low heat, whisking "all the while" until the mixture thickens significantly and becomes glossy and smooth.
- Pour the hot cheese mixture immediately into your prepared loaf pan or greased dish, smoothing the top with a spatula if necessary.
- Allow the cheese to cool at room temperature for 2 hours until the steam dissipates and the top is firm to the touch.
- Cover the container with a lid or press plastic wrap directly against the surface of the cheese to prevent a skin from forming, then place it in the refrigerator.
- Chill for a minimum of 8 to 12 hours to allow the agar and starch to fully set the structure before slicing or grating.
The "Boil" is Non-Negotiable: When activating the agar flakes, do not rush the 15-minute timer. Agar requires sustained heat to fully dissolve and activate its gelling properties. If you undercut this time, your cheese may not set properly and could end up mushy.
Grating Hack: While this cheese is firm enough to slice, grating can sometimes be tricky if it gets too warm. For perfect shreds on tacos or pizza, place the block in the freezer for 20 minutes before grating. This firms up the fat and prevents clumping.
Powder vs. Flakes Conversion: If you only have Agar Agar powder instead of flakes, do not use the same amount! The conversion is generally 1 teaspoon of powder = 1 tablespoon of flakes. For this recipe, use 1 tablespoon of powder total if making the switch.