3 Tbsp nutritional yeast (aka savoury yeast flakes in Australia)
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 cornflour, chickpea flour, potato starch & arrowroot into the remaining 3/4 cup of soy milk until smooth, & set aside.
Please note: It’s the blend of these particular flours that gives the cheese its texture, so it might not be a good idea to substitute them for other flours!
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach