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 (2 tbsp agar agar, 2 tbsp nutritional yeast, 1 1/4 tsp salt, 1/2 tsp lemon juice, and 1/4 tsp garlic powder) to the saucepan and stir with a whisk.
Cook over medium heat stirring 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. (It must boil for 6 minutes to activate the agar agar and set the cheese correctly.)
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.
Video
Notes
How to make meltable vegan cheese
Add all of the ingredients to a saucepan except only add 1/4 cup of water instead of 1/2 cup and only add 4 tsp of agar agar instead of 2 tbsp.
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 cold 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.
Pro tips for perfect vegan cheese
Stir the cheese sauce very frequently. Do not walk away from it while cooking.
Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or tapioca starch can change the texture of your cheese a lot!
For a cheesier flavor, add an additional tbsp of nutritional yeast.
If you want to grate the meltable version, pop it in the freezer for about 30 minutes after it has been set to make it firmer and easier to grate.
Use whatever shape that you wish for a cheese mold - glass or ceramic works best. (Some people use a silicone mold, but I think that it changes the taste of the cheese).
Use a small amount of spray oil to keep it from sticking to the cheese mold.
Troubleshooting
Use agar agar powder not flakes if you can and measure carefully. Make sure to use 2 full tablespoons, not 2 teaspoons!
I use Telephone brand agar agar since I can easily find it at my local Asian market. It comes in small packs so it won’t go bad, and I know that it sets well every time. There are many other brands and there seem to be different strengths of agar agar, especially in Europe.
If your cheese is too soft or jello-like, your agar agar is not strong enough. Increase the agar agar next time you make it. If it is very soft you can add a tiny bit of water and remelt it and add more agar agar and boil it for an additional 6 minutes.
If your agar agar is not working, swap it out in equal parts for Kapa carrageenan.