Vegan Soft Cheese Recipe

2 cups soy milk
1 tbsp apple cider vinegar
2 tsp agar powder
1-1/2 tbsp cornstarch
2 tbsp chickpea flour
2 tbsp potato starch
1 tbsp arrowroot flour
1/2 cup vegan margarine
2 tbsp refined/expeller pressed coconut oil
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp hickory liquid smoke (optional)

Pour one cup of the soy milk into a small saucepan with the vinegar & let sit for a minute or so until thickened & curdled. Stir agar agar powder into 1/4 cup of the remaining milk until there are no lumps, & set aside. Whisk the cornstarch, chickpea flour, potato starch & arrowroot into the remaining 3/4 cup of soy milk until smooth, & set aside.

Stir the agar agar mixture into the soy milk & vinegar in the saucepan, & on a low heat, bring to a gentle simmer whilst stirring regularly.  While bringing it to a simmer, add the margarine, coconut oil, nutritional yeast, salt, & liquid smoke (if using).
Allow the mixture to simmer gently for 2-3 minutes, to allow the agar agar to dissolve, then pour in the soy milk combined with the flours. Stir continually as it thickens. Eventually the mixture will begin to come away from the edges of the saucepan, much like a roux.

Make sure the flours have thoroughly cooked & there’s no floury taste.
Transfer mixture to food processor and blend the cheese for a minute or two. Pour it into a lightly oiled mold or container as soon as possible.
If it sits for too long, it can start to separate a bit, but you should have enough time to add any nuts, herbs or other flavorings before pouring it into a container. You could use some soy lecithin or xanthan gum to emulsify it, but it’s unnecessary if you work fairly quickly.
Then you just need to chill it in the fridge – overnight is best – the more well-chilled it is, the easier it is to slice.
Makes fourteen 2 1/2 tbsp servings and will keep in the fridge for about a week.
About 1/2 tbsp serving of oil per 2 1/2 tbsp.

Slightly altered from http://magicjelly.com.au/blog/2011/11/magic-vegan-cheese/