Coconut Milk Cheddar

 

 

Coconut Milk Cheddar.. hold the cheese please…

 
 

Coconut Milk Cheddar

Ingredients:
2 cans coconut milk/cream (I buy from Trador Joes)
3 T agar powder

(*If using flakes, they need to be ground down to a powder first)

1 t coconut vinegar/ rice vinegar
4 T tapioca starch
1 t smoked paprika
1/4 t liquid smoke
2 t sea salt
1/4 c nutritional yeast flakes (optional but definitely gives it more cheesy-ness)
Pinch of turmeric (for more authentic cheese color – optional)
1. Boil coconut milk until no longer separated. Add vinegar, agar, and salt. Boil gently. 
2. Add remaining ingredients, one at a time. Whisking all the while! Cook another 3-5 minutes.
3. Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
4. Let cool for a few hours. You can also stick in fridge when cool and use the next day. Slice and enjoy!
This coconut cheddar is great for making quesadillas, to spread on sandwiches, topping on soups.. possibilities are endless my friends! The first time I made this, it was so exciting I had to check on it every 10 minutes. Have made many vegan cheeses the past decade, and to be honest this is my fav at the moment.
Hold the cheese please…..
Ever felt like you couldn’t give up cheese?  Ever think it might actually be a drug? The surprising news is that as far back as the 1980′s researchers have known that cheese contains trace amounts of morphine. Seriously.
“When you catch yourself slipping into a pool of negativity, notice how it derives from nothing other than resistance to the current situation.”

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