Servings: Serving size 16 slices Prep time: 15minutes Cook time: 5 minutes

1/2 cup chopped tofu soaked in ½ cup chopped tofu soaked in
½ cup of apple cider vinegar and ½ cup of apple cider vinegar and
1 cup filtered water 1 cup filtered water
½ cup of coconut milk ½ cup of coconut milk
2 tsp. sesame oil 2 tsp. sesame oil
2 tbsp. potato starch: subheading: 2 tbsp. potato starch:
2 1/2 tbsp. Kappa Carrageenan 2 ½ tbsp. Kappa Carrageenan
1 1/4-1/2 tsp. Salt 1 ¼-½ tsp. Salt
1 tbsp. nutritional dry yeast (optional) 1 tbsp. nutritional dry yeast (optional)
3 tbsp. Refined Coconut Oil 3 tbsp. Refined Coconut Oil

Start by soaking chopped and drained tofu in apple cider vinegar and water overnight.
Then to a large mixing bowl add your tofu and all the liquid. Blend together coconut milk, sesame oil potato starch, kappa carrageenan and salt until smooth.
Add coconut oil to a pot over medium high heat and add in your blended “cheese” mixture.
Heat to a simmer. Mixture should be smooth and creamy, add more liquid if it appears too thick. Simmer for about 5 minutes stirring constantly until mixture becomes smooth.
When it is ready you can see the cheese firm up immediately and even cling to the spoon.
Spray your cheese mold with a little bit of oil and add directly to the prepared mold for a block of cheese.
This cheese is sliceable, shreddable and melts perfectly in a grilled cheese sandwich. Add to your favorite dish and enjoy.

Pro Tips:  Pro Tips:
*If you want thin slices you can use a mandolin or add mixture to a shallow pan. If you use this method preheat the pan first so that the mixture will spread out evenly. If it is too cool it will seize up and you won't have even slices.  *If you want thin slices you can use a mandolin or add mixture to a shallow pan. If you use this method preheat the pan first so that the mixture will spread out evenly. If it is too cool it will seize up and you won't have even slices.
* Spray a spoon with a little bit of oil and press to even out the top of your cheese.  * Spray a spoon with a little bit of oil and press to even out the top of your cheese.
*For a stretchier, gooier cheese add in 1 extra tablespoon of potato starch.  *For a stretchier, gooier cheese add in 1 extra tablespoon of potato starch.
* The more kappa carrageenan you add and the longer it is left to sit the firmer the mix will become. If it is too loose for your preference melt it back down and add more.  * The more kappa carrageenan you add and the longer it is left to sit the firmer the mix will become. If it is too loose for your preference melt it back down and add more.