Fermented vegan cheeses have been a game changer for me. I usually ferment them (for 12 -48 hours or to taste) with a live veggie ferment, yogurt and miso. (Lightly fermented red bell peppers add great flavor but any live ferment will work.) I think it gives a more authentic cheesy flavor than adding the acids, plus beneficial probiotic bacteria if you make a spread or version that isn’t cooked. I have a daily veggie wrap and kind of got bored with the hummus variations to slather on the wrap, so I created a fermented oat/bean/hemp heart spread with liquid smoke and pepper flakes that is truly smokin’! I’m the mad scientist who gets to eat my experiments!

You can always link to someone’s website and are certainly welcome to link to mine.

Thank you so much! That means the world to me!

As I stated in the post I have never used agar in this recipe, so I can’t offer much advise on how to use it to create a perfect texture. I did state that it would change the texture and is what makes this recipe sliceable.

If you want a consistent sliceable vegan cheese I would suggest ordering some. It will last a very long time, mine as long as 5 years so far, but maybe you can split a pack with someone?

When you start talking about firming agents, thickeners, and even different types of carrageenan it gets more into food science and exacting recipes to get just the right texture. I like this recipe because there’s a lot of wiggle room to get the right texture when the recipe is followed.

Here’s an article by The Gentle Chef about carrageenan that might help you: https://thegentlechef.com/is-carrageenan-safe-eat-vegan/

I used the agar agar in the same amount as the kappa carrageenan but it did not turn out firm enough to be a sliceable cheese. Is this because I substituted? Might it work better if I added more? I was really looking forward to a sliceable cheese but to order that much carrageenan would be more than I would ever use. Is there a difference between kappa carrageenan and regular carrageenan?

Made this and loved it! I didn’t have the lactic acid, so I used white vinegar. I didn’t have the carageenan, so I used agar agar powder so it wasn’t as firm but it was still somewhat firm. I didn’t have the jalapeno, so I added more red pepper flakes. This was a yummy treat and sometimes I sprinkle the slices with pepperoni seasoning! Thanks so much!! 🙂

I have not, but my students have. The texture will be different – not as firm.