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Boro Team
8 (makes ~2 cups)
10 minutes
10 minutes
Vegan
Snacks & Sweet Treats
Creamy vegan garlic and herb cheese made with coconut milk, nutritional yeast, and agar agar. A dairy-free, plant-based cheese perfect for spreading, slicing, or entertaining!
1 can of coconut milk full fat
1/2 cup hot water
1 tsp salt
1 tbsp + 1 tsp nutritional yeast
2 tbsp agar agar powder
1 tsp tapioca flour (aka tapioca starch)
1/2 tsp lemon juice
2 tsp herbs de Provence or other dried herbs of choice
2-3 cloves garlic minced
1 spray oil on the glass container
Prepare cheese molds by spraying a glass bowl or container with spray oil or rubbing 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 the 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 transfer to the refrigerator for at least 2 hours to firmly set.
Once the cheese is cooled completely cover and store in the refrigerator in a sealed for up to a week.
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