How to make a basic vegan cheese using coconut milk that is free of dairy, gluten, soy, and nuts. Vegan provolone flavored 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 (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 a 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 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.