3/8cuplemon juice (6 tablespoons), (Edit: I received feedback from those who have tried this recipe and they said they liked it better with only 5 tablespoons of lemon.)
1/2cupwater
2tablespoonmild-flavored olive oilor mild-tasting coconut oil, see note #1, optional
Place all ingredients, except 1 cup water and agar, in blender and blend until smooth.
Scrape down sides of blender with a spatula and blend again on high speed until mixture is very, very smooth and creamy. (I recommend using a heavy-duty blender to get the mixture very smooth and creamy.) Set aside.
In a small saucepan, stir agar into 1 cup water. Cover, and heat over medium-high heat until boiling. Reduce heat and simmer for 60 seconds. Remove from heat.
Immediately pour agar mixture into ingredients in blender and blend until thoroughly combined. Scrape pan with a spatula to get all the agar mixture.
Promptly pour mixture into an oiled dish and refrigerate until chilled and set.
Notes
1. Mild-tasting coconut oil is coconut oil that does not smell like coconut or have a coconut flavor.2. If using a heavy-duty blender, the carrot in this recipe can be placed in the blender jar whole. No need to slice it.Yield: one 5-inch x 3-inch x 3-inch block of cheese* * * This recipe for Sliceable Vegan Cheese is . . . gluten-free, plant based, soy-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.