Vegan Nut-Free Cheddar Cheese by Dijana 

• ½ Cup Rolled Gluten Free Oats 
• ⅔ Cup Water 
• ⅓ Cup Cooked Carrots
• ½ tsp Tomato Paste
• 14 tsp Turmeric (for color only and can be omitted)
• 2 Tbsp Glutinous Rice 
• 1 Tbsp White Miso Paste
• 1 Tbsp White OR Apple Cider Vinegar
• 1 Tbsp Nutritional Yeast
• 1 Tbsp Sunflower Oil 
• 1 Tbsp Fresh Lemon Juice 
• ½ tsp of Salt (more or less depending on the saltines of the overall mixture) 

Agar-Agar mixture:

• 1 Cup of Water 
•  .5 Tbsp LIVING JIN  Agar Agar

Instructions

1. Prepare all the ingredients you will need before starting the process of making plant based cheese. 
2. Boil the chopped carrots for 5 minutes.  When done drain well, mash with a fork  and pack a ⅓ cup measure of carrot paste. 
3. In a powerful blender, such as Vitamix,  add all the ingredients including the carrot paste.  Let the mixture come together in a homogenous and smooth mass. Leave the ingredients  in the blender  while you prepare the agar-agar mixture.
4. In a deep pan combine water and agar-agar and while constantly stirring boil for at least 5 minutes on medium low temperature.
5. When agar-agar mixture has reduced and become gelatinized mass add it to the blender and mix everything until it becomes incorporated once more.
6. Add the blended mixture to the same pan where agar-agar was cooking and cook an additional 5 minutes in order to cook the oats as well as glutinous rice. 
7. When the mixture starts coming away from the sides of the pan in one uniformed mass transfer into a container, smooth the top by tapping on the counter, and let the mixture come to room temperature before storing it in the freezer.   Cover the mixture with a tight fitting lid before storing in the refrigerator. 

Details