Vegan Smoked Gouda Cheese and Dip

Ingredients

• 1 13. 5 oz can coconut milk full fat
• 1/2 cup hot water
• 1 1/4 tsp salt
• 1 tbsp nutritional yeast
• 2 tbsp agar agar powder
• 1/4 tsp garlic powder
• 2 tbsp liquid smoke hickory flavored (or 1 tsp smoked paprika)

Instructions

For 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. 
  Notes

How to make meltable vegan cheese:

1. 1. 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.
   2. Heat the cheese sauce over medium heat until it begins to boil.
   3. Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
   4. Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of water and stir until it dissolves.
   5. 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).
   6. Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.