You will also need to decide if you want a firm sliceable cheese or a softer cheese that will melt and stretch when heated. (You can’t have both, you must choose one or the other).
Only tapioca starch will let your cheese melt and stretch similarly to real cheese. *You can’t use any other starch to get the same stretchy effect as tapioca starch. Anything less than the recommended amount will need high heat to melt, anything more than the recommended amount will be too soft to grate or slice. I have tested and retested the amount of tapioca starch needed. Tapioca Starch – aka tapioca flour – to make the cheese able to melt and stretch.You can also use apple cider vinegar instead. I use 2-3 cloves of minced garlic, but you can also add 1/2 tsp of garlic powder instead. Herbs - I usually use 2 tsp of dried Herbs de Provence, but you can use any dried herb mix that you would like or 2 tbsp of fresh finely chopped herbs.(Read this post if you want to know more about nutritional yeast.) Nutritional Yeast – for a cheesy flavor.You can also use Kapa carrageenan instead of agar agar powder. (If you can not find the powder, you can use agar agar flakes, but you will need to triple the amount of flakes and use 6 tbsp in total). I get mine for a good price at my local Asian market or they also sell it at many natural foods stores. This is a vegan gelatine that comes in the form of a powder. Agar Agar Powder – to make the cheese firm.Water – to add the correct amount of moisture.You can also use any other type of plant-based milk or cashew cream, but coconut milk will give you the richest and creamiest texture. Coconut Milk – a 13.5 oz can of coconut milk or coconut cream works best.With just a few ingredients, you can make the most delicious vegan cheese you have ever had!
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