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in reply to @SketchyJeremy's post:

One would heat half a can of coconut milk in a saucepan with 2 tablespoons of agar flakes/powder (crucial - this is the firming agent), 5 tablespoons of nutritional yeast (for cheesiness), 1 teaspoon of turmeric (for yellow), and then spices for additional flavours like mustard/miso paste/tahini/salt. One would then pour the contents in a container and refrigerate it for a few hours.

There are definitely tastier plant-based cheese recipes out there!