This fake-cheese is a more healthy treat than cheese made from animal milk. It is cholesterol-free, contains healthier fats and far less salt than the original recipe. The nutritional yeast provides an appreciable amount of B vitamins.
Serving: 1 fake-cheese about 4 inches in diameter
4 oz coconut or soy yogurt (unsweetened)
1.7 oz potato starch
1.7 oz cornstarch
1.4 oz nutritional yeast
1 oz deodorized coconut oil
1 oz chickpea flour
3 tbsp almond milk (unsweetened)
0.08 oz fine salt
1 pinch garlic powder
Combine the potato starch, cornstarch, chickpea flour, nutritional yeast, fine salt and garlic in a bowl. Place the yogurt, almond milk and coconut oil in a non-stick saucepan and place it on the heat to melt the coconut, stirring and taking care not to overheat the mixture.
Once the coconut oil has melted and you have a smooth, barely warm mixture, add the other ingredients from the bowl. Pour everything together and begin to stir vigorously with a wooden ladle until a smooth cream forms.
Cook the mixture over low heat, stirring constantly with a silicone spatula (for hot use) trying to dissolve all the lumps and detach the mixture from the sides and bottom of the saucepan.
The mixture is cooked when it spontaneously pull away from the sides and bottom of the pan. Now you can place it in a lightly greased mold or in a small cheese strainer. Press the mixture into the mold to release air that may be trapped inside.
Let it cool, then keep it in the refrigerator for at least 24 hours before consuming.
You can store this fake-cheese in the refrigerator for more than two weeks.
If you prefer a harder texture, like grating aged cheese, you can skip the yogurt and double the amount of coconut oil and almond milk. In addition, you can make little fake-cheese shapes by pressing it and letting it cool inside silicone cookie molds.