Wednesday, April 17, 2013

Coconut Milk Cheddar

This is Cheddar made from coconut milk. How can this be you say? Quite simply. If you want your cheese to be like a cheese sauce leave out the Agar Agar powder. If you want it to be firmer like Velveeta then keep the Agar Agar, but know that if you use the Agar Agar and you want to use the cheese later as a cheese sauce it does not melt well once the Agar Agar is added. It is very good and tastes pretty close to real cheddar. For someone allergic to dairy, this is a godsend.


2 (13.5 ounce ) cans Coconut Milk

3 tsp Agar Agar (If making cheese sauce leave this out and add 4 tbsp Arrowroot starch or Tapioca Starch, this keeps it from being too runny but doesn't make it solid)

1 tsp white balsamic vinegar

1 tsp smoked paprika

2 tsp sea salt

¼ cup nutritional yeast


  1. Bring the milk to a good boil. Then add vinegar, agar and salt.
  2. After a good boil, mix one at a time, remaining ingredients, whisking all the while.
  3. Remove from heat and place in a parchment lined loaf pan. Let cool two hours and place in fridge. It’s a good idea to cover it after its set, it likes to dry out on the outside.

Here is the cheese sauce without the Agar powder, its ready to be used as a dip or over Brown Rice Macaroni! 

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