Instructions

Step 1 – Shake your can of coconut milk, then combine with all of your ingredients except the vinegar and the thickening agent.

Step 2 – Heat this mixture in a saucepan until it reaches a bare simmer, and then switch the burner to low and cook gently for 5 minutes, whisking frequently.

Step 3 – After 5 minutes, add the vinegar and your thickening agent of choice slowly, whisking to incorporate.

Step 4 – Simmer this mixture for 1 more minute, and then transfer to a shaped bowl to cool.

Optionally, if you want a harder cheese:

Step 5 – Pour your mixture through a fine mesh strainer or a nut milk bag, and squeeze the leftover “whey” to leave behind the solid cheese.

Step 6 – Leave to cool for 3 hours on the counter, and then transfer to the fridge to cool overnight and store for up to 1 month.