Vegan Smoked Gouda Cheese and Dip Ingredients1 13. 5 oz can coconut milk full fat1/2 cup hot water1 1/4 tsp salt1 tbsp nutritional yeast2 tbsp agar agar powder1/4 tsp garlic powder2 tbsp liquid smoke hickory flavored (or 1 tsp smoked paprika)InstructionsFor hard sliceable cheese:Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral-flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).Pour the can of coconut milk into a saucepan.Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.Add all remaining ingredients to the saucepan and stir with a whisk.Turn heat on to medium and stir frequently until it boils.Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.Immediately pour into the prepared cheese molds.Let it cool with the lid off for about 15 minutes at room temperature, then cover and transfer to the refrigerator for at least 2 hours to firmly set. NotesHow to make meltable vegan cheese:Add a can of coconut milk, 1/4 cup of water, nutritional yeast, 5 tsp agar agar, liquid smoke, garlic powder, and salt to a saucepan.Heat the cheese sauce over medium heat until it begins to boil.Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of water and stir until it dissolves.Add the starch and water mixture to the boiling cheese sauce while stirring it in with a whisk and then cook for an additional 1 minute. (Your cheese will become very thick and stretchy).Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.