Vegan "cheese"

Ingredients for 1 servings:

• 400 g coconut milk
• 5 tbsp nutritional yeast
• 2 tbsp agar-agar (100% powder)
• 1 ½ tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp smoked paprika powder
• 80 g sauerkraut juice, alternatively olive stock from the jar
• 1 ½ tsp potato starch, alternatively tapioca flour
• 1 pinch(s) of turmeric powder
• n. B. Oil, neutral, for greasing

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes

Grease the inside of a medium-sized container (e.g., a 500 ml can) with neutral oil. Combine all ingredients except the sauerkraut juice and potato starch in a saucepan and whisk to combine. Bring the mixture to a simmer over medium heat, stirring frequently. Once simmering, set a timer for five minutes. Reduce heat to low, stirring occasionally, as the mixture will thicken the longer it cooks. In a small bowl, combine the sauerkraut juice and potato starch. After five minutes, pour the mixture into the saucepan and whisk to combine. Simmer for another minute. Immediately pour the mixture into the prepared container. Press down with a flat kitchen utensil to smooth the surface. Let it cool until the container is only slightly warm. Then refrigerate overnight until the cheese is firm.