Step 1. BLENDERIZE:
1 1/2 C Almond milk
1/2 C raw cashews (or cooked drained white beans for low fat)
1/2 C nutritional yeast
1 T Liquid Smoke
1/2 t salt (kala namak sulfur salt)
2 T miso paste
1 t smoked paprika
1 t onion flakes
1 1/2 t vegan lactic acid (made from beets)
Step 2. COMBINE:
1 1/2 T agar-agar powder (made from seaweed)
1 1/3 C water
ON MEDIUM HEAT SIMMER THESE TWO INGREDIENTS, STIRRING CONTANTLY
Step 3. COMBINE CONTENTS OF STEP 1 & STEP 2, BLEND, POUR IN MOLDS, CHILL 30+ MINUTES
COMMENT: Use less almond milk for dryer cheese, and add peppers for spicier flavor.
See https://projectwaistline.com/?p=19565
Also watch why you want to avoid dairy cheese: https://projectwaistline.com/?p=13218