Vegan sliceable cheese

2 c. non dairy milk
1 T. apple cider vinegar
2 t. agar agar powder
1 1/2 T. cornstarch
2 T. chickpea flour
2 T. potato starch
1 T. arrowroot flour
1/2 c. vegan margarine
2 T. refined coconut oil
3 T. nutritional yeast
1 t. salt
1/2 t. hickory smoke

pour 1 cup non dairy milk into a saucepan with the vinegar and let sit for 1 min.  or until thickened and curdled.  stir in agar into 1/4 c. of remaining milk until there are no lumps and set aside.  whisk the cornstarch, chickpea, potato and arrowroot powders into remaining 3/4 c. non dairy milk until smooth & set aside.

stir in the agar mix into the milk & vinegar mix in a saucepan.  on low bring to a gentle simmer stirring regularly.  make sure the mix doesn't catch on the bottom of the pan.  while simmering add margarine, coconut oil, nutritional yeast, salt and liquid smoke.

allow the mix to simmer for 2-3 min.  then pour in nondairy and flour mix.  stir continually as it thickens.  eventually the mix will begin to come away from the edges of the pan.  don't worry if it appears gloopy.  now is the time to taste it and see if it needs anything.  also, make sure the flours have thoroughly cooked & there is no floury taste.

take the sauce pan off the heat and then blend the cheese for a minute or two with a stick blender.  this is an important step so don't leave it out.  blend until the mix is emulsified. pour into a lightly oiled mold or container as soon as possible.

You can add nuts, herbs or other flavorings at this point.   you can use some soy lecithin or xanthan gum to emulsify/stabalise it but it's not necessary.

Then just chill it in the fridge over night is best.  the more well chilled it is, the easier it is to slice.
will keep in the refrigerator for about 1 week.