An easy way to make homemade vegan cheddar without nuts, gluten, or dairy.
Prepare a cheese mold by spraying a smooth glass container with a little oil.
Pour all of the ingredients except for the water and miso into a medium-sized saucepan.
Stir the ingredients and turn on the heat to medium.
Cook your cheese sauce until it has slowly boiled for 6 minutes while stirring frequently. (It needs to boil for 6 minutes to fully melt and activate the agar agar).
Mix the miso and water until the miso is dissolved completely. Pour mixture into the cheese sauce.
Stir the cheese sauce until the miso is incorporated.
Pour the cheese into the chosen mold.
Cool for about 15 minutes on the countertop and then cover and put it in the refrigerator for 2-3 more hours until it cools and sets completely.