slicing cheese (nut-free)

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Ingredients

Prepare the Bowl: Lightly grease a small to medium-sized bowl or container (approximately 5.5 x 3 inches / 14 x 7.5 cm) with coconut oil, and set it aside.
Combine the Ingredients: In a medium saucepan, add the coconut milk, nutritional yeast, agar powder, salt, onion powder, garlic powder, and smoked paprika. Whisk together until fully combined.
Simmer the Mixture: Bring the mixture to a simmer over medium heat, stirring frequently. Once simmering, reduce the heat to low and allow it to simmer for 5 minutes. Be sure not to let it boil. Stir occasionally as the mixture will thicken as it cooks.
Prepare the Sauerkraut Juice Mix: In a small bowl, mix the lukewarm sauerkraut juice with the tapioca flour until smooth. Make sure the juice is not cold, as this could cause the cheese mixture to set prematurely.
Incorporate the Sauerkraut Mixture: After the initial 5 minutes of simmering, add the sauerkraut juice and tapioca mixture to the saucepan. Stir with a whisk and let it simmer for another minute, stirring frequently as the cheese sauce thickens further.
Mold the Cheese: Quickly pour the thickened cheese sauce into the prepared bowl or container, using a spatula to press the mixture down evenly.
Cool and Set: Allow the cheese to cool until the bowl is slightly warm to the touch, then refrigerate for at least 3 hours (or overnight) until fully set.
Serve: Once firm, slice and enjoy with crackers, bread, or any favorite side.

Storage: Leftover cheese can be stored in the fridge for up to 5 days or frozen for longer storage.
Coconut Milk: Use full-fat canned coconut milk, not boxed or lite versions. Shake the can to combine the creamy part and water if separated.
Agar Agar: Be sure to use 100% pure agar powder. If using agar flakes, increase the amount to 6 tablespoons.
Sauerkraut Juice: This adds a tangy, cheese-like flavor. Other options include pickling brine, olive brine (reduce salt), or water mixed with 2 teaspoons of lemon juice or apple cider vinegar.
Tapioca Flour: Arrowroot flour works as a substitute. Both add a stretchy texture when the cheese is melted.