Meltable vegan cheese
10oz soy milk
Small piece of soft tofu 3oz
2 tsp agar agar powder
1/2 tsp apple cider vinegar
1/4 tsp garlic powder and onion powder
3/4 tsp salt
1/8 tsp kala namak
3-4 drops liquid smoke
2 tbsp nutritional yeast flakes
2 tbsp tapioca starch
1. Heat soy milk and tofu in a medium saucepan until bubbling. Stir in agar agar, both salts, and cider vinegar, and bring to a gentle boil for about 5 minutes.
2. Stir in remaining ingredients, adding tapioca starch last. Whisk constantly while adding the tapioca starch, and continue heating until mixture thickens and pulls away from the pan.
3. Pour into a bowl, mold, or single serving containers.
4. Refrigerate for two hours or overnight.
If you don’t have any kala namak, just use 1/4 tsp more of regular salt in the recipe.
It’s slightly firm, almost the consistency of a cheddar cheese. It slices easily and can be grated if frozen.
If you want to make it more like cheddar cheese, add a tablespoon of tomato paste and a dash of turmeric for color. Use this on nachos, pizza, lasagna, pretty much every application for melted cheese.