Over the summer I shared this wonderful velveeta type vegan cheddar “cheese”. What i failed to mention was how to make sure your cheese is smooth and creamy when sliced and doesn’t have little gelatin or agar agar clumps throughout. This is purely a cosmetic fix. It does not change to taste nor the ingredients. Trust me, this “cheese” is so good i would never do anything to alter the flavor.

Overall it is an easy peasy fix.

step 1. Vigorously shake your cans of coconut milk. This eliminates the need to boil until no longer separated because the product you now pour out of the can is combined.

step 2. In an empty medium sauce pan put all dry ingredients ( nutritional yeast, salt, paprika, gelatin or agar-agar, and tapioca starch.

Step 3. Stir the together well. It should look like a pale orange or yellow powder when evenly mixed.

Step 4. Now add your wet ingredients beginning with the coconut milk stirring the whole time.

Step 5. Now you bring the mixture up to a boil. Boil for 3-5 minutes stirring constantly.

Step 6. lower heat to medium and cook for an additional 10-15 minutes. If you encounter any clumps break them up by mashing them into the side of the saucepan with your stirring spoon then stir vigorously to reincorporate into the “cheese” mix.

Step 7.  Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan. ( step 3 from original recipe)

Step 8. Let cool two hours. You can also stick in fridge when cool and use the next day ( step 4 from original recipe)

**Yes I am aware the gelatin is not a vegan ingredient. However I am not ona vegan diet and use what ever is in my cupboard at the time. 🙂