Smoky Pepper Cheese

Cheesy, smoky deliciousness!!! Enjoy on crackers, in toasties, on pizza, in a salad…<3
Remember to use organic, fair-trade/local ingredients where possible!

51-smokey-pepper-cheese

In a pot mix/whisk the following ingredients until Agar Agar dissolves:
1 cup of soy milk
1/3 cup of water 2-3 teaspoons of agar agar powder, depending how firm of a cheese you want (I think 2 is good, if you use more it will be more of a rubbery texture, but will hold its shape better!)
Once combined add in these ingredients and mix/whisk until everything is well combined and has a smooth consistency:
1/3 cup of coconut oil
2 tablespoons of natural hickory liquid smoke
2 tablespoons of lemon juice
1 tablespoon of natural pecan liquid smoke
1 tablespoon of nutritional yeast
1 teaspoon of mustard powder
1 teaspoon of light miso paste (make sure it is fish free!)
½ teaspoon of cracked pepper (feel free to add more if you want a stronger pepper flavour)
Pour the cheese liquid into mould/s and let set/cool at room temperature before popping into the fridge to fully set.
The cheese will last at least one week in the fridge.
Enjoy!!! If you make this cheese or any of my other recipes please let me know what you think and #magicmilkbarrecipe Yummy yumm!

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