Recipe for making a perfect vegan cheese sandwich with cheese that melts and stretches.
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).
Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic, and 1 1/4 tsp salt.
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 (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
(You can put this hot cheese sauce in your sandwich immediately or let it cool and set and then slice or shred it in your sandwich).
Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding or slicing. Keep refrigerated for up to 5 days.
Butter 1 side of 2 slices of bread. Place one slice butter side down on the skillet and add sliced or grated cheese (and any other add-ins) then top it with the other slice of bread.
Grill over a low heat for about 5 minutes on each side until golden brown and cheese is melted. Serve immediately.