• 1 (13.5 oz) can (360 g) coconut milk unsweetened (see notes)
• 4 Tbsp (26 g) nutritional yeast (see notes)
• 2 Tbsp (15 g) agar powder 100% pure (see notes)
• 1 1/4 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/3 cup (80 g) sauerkraut juice lukewarm
• 1 1/2 tbsp tapioca flour (see notes)

STEP 1: CREATE A CHEESE SAUCE

Grease the inside of a medium bowl/dish (mine measures 5.5 x 3-inches/ 14 x 7.5 cm) with a neutral oil and set aside.

Add all the ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir well with a whisk.

Bring the mixture to a gentle simmer over medium heat, stirring frequently. Once it begins to simmer, set your timer to 5 minutes and allow it to cook (without ever boiling!), stirring occasionally. The mixture will thicken as it cooks.

STEP 2: ADD THE EXTRA INGREDIENTS AND THICKEN

In a small bowl, mix the lukewarm sauerkraut juice and tapioca flour. Add the mixture to the saucepan and stir with a whisk.

It’s important that the juice isn’t cold or else it will make the cheese sauce set quickly due to the agar agar. 

Continue to simmer for a further minute as the dairy-free cheese thickens further, stirring frequently. Then immediately pour the sauce into the prepared bowl/dish (it begins to harden quickly – so be fast!) and press down lightly with a spatula to smooth it down.

STEP 3: CHILL THE VEGAN CHEESE UNTIL SET

Allow it to cool at room temperature until the bowl is just slightly warm, not hot, and then chill it in the refrigerator for at least three hours (or overnight) until the cheese is fully set. You can now enjoy it!