vegan cheese: 1 and 1/2 cups water 5 Tbsp agar flakes 1/3 cup nutritional yeast flakes 1/2 cup macadamia nuts 3 Tbsp lemon juice 1 Tbsp tahini 1 Tbsp good quality soy sauce 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1/2 tsp turmeric (adds color naturally) 1/4 tsp salt Fresh ground pepper (optional) 鈥? Coat a 3-cup plastic or glass container with rounded bottom with cooking spray. Set aside. 鈥? Mix water and agar flakes in a small sauce pan and bring to a boil. Reduce heat to low and simmer, stirring often, until the flakes are totally dissolved (about 5 minutes). 鈥? Put the remaining ingredients in a blender or a food processor, along with the dissolved agar. Process for a few minutes until totally dissolved. Scrape excess mixture from the sides as needed. 鈥? Pour into your prepared container and cool, uncovered, in the refrigerator. When cool, cover and chill overnight. To serve, turn over onto a plate or board and slice. Serve on crackers or bread, or slice and use to make a grilled cheese sandwich. This should keep in the refrigerator for up to 5 days. http://www.youtube.com/watch?v=i1XOpiZsp鈥?/a> this is the cheddar http://www.youtube.com/watch?v=I3FYduSF-鈥?/a> http://www.5min.com/Video/How-to-Make-Ra鈥?/a> Ingredients: 1 C. Raw Organic Sesame Tahini (available at most natural foods stores near the peanut butter) 鈥斺€揙R鈥斺€? 1 1/2 C Raw Organic Sesame Seeds ground into a powder in a nut grinder 1/8 C. Organic Rice Vinegar 1/8 C. Organic Olive Oil 2 T. finely chopped fresh Organic Chives 1/2 t. fresh organic Thyme Leaves 1 medium sized sprig chopped Organic Dill Weed 1 heaping T. red star vegan formula Nutritional Yeast Salt & Pepper to taste Equipment A knife to chop the herbs A spoon to spoon up the tahini A 16 ounce glass mason jar with lid Directions Chop your herbs and put them in the jar Add vinegar and oil and whisk them up with the spoon Whisk in salt and pepper (remember, conventional cheese has a lot of salt in it so be free with the salt in this recipe) Add the tahini (or the ground sesame seeds) and nutritional yeast to the jar Close lid tightly and shake vigorously for about half a minute, and that鈥檚 it! Store your cheese in the refrigerator. You may need to shake it again before each use as the olive oil likes to separate from the tahini. The mixture will remain quite good for about a week 鈥?if it lasts that long in your house.|||Vegan Sharp Cheddar Cheese 5 teaspoons powdered agar-agar or 5 tablespoons agar-agar flakes 1 1/2 cups water 1/2 cup cashews 1/3 cup nutritional yeast 1/2 cup pimiento 3 -4 tablespoons lemon juice, depending on how sharp you want it 2 teaspoons onion powder 1/4 teaspoon garlic powder 1/2 teaspoon prepared mustard 1 Begin by combining the agar and tap water in a small sauce pan. 2 Heat over a medium flame, stirring often. 3 When the mixture boils, reduce the heat a bit. 4 Allow the agar to boil gently for 5 minutes. 5 Stir often to prevent burning and to make sure that all of the agar dissolves. 6 Meanwhile, measure all of the other ingredients into a blender container. 7 When the agar is finished boiling, carefully pour it into the blender container. 8 Place the lid on the blender and whizz it on high for about a minute. 9 Stop, scrape down the sides, replace the lid and whizz again, for about another minute. 10 The mixture should be very smooth and the same orange color as dairy cheddar. 11 Pour the mixture into a small, lightly oiled loaf pan. 12 The pan I use is about 3 by 7 inches. 13 Place the pan in the refrigerator and allow it to chill until firm.