The other day I decided to take a shot at making a vegan cheese, looking around in the kitchen, and remembering some other vegan cheese recipes, I collected some ingredients, and mixed them together. It tasted pretty good, but it was a paste. The next time I made it, I decided I would mix in some coconut oil, to see if that could give me a firmer cheese. And oh my, it definitely worked. It's a bit salty, and very strong, but I really like it, and my mom loves it.
It is very strong, a bit salty, fairly similar to a very fancy, sharp cheese, and since it's so strong, I'd suggest not making any double batches.
Anyway, on to the "Recipe" I hesitate to call it that, because I didn't measure at all, so these are extremely rough estimates. I'll try to measure next time. I tried to have the estimates be a little on the short side, because you can always add more, but you can't take it away.
About 1/2 teaspoon white/mellow miso
About a tablespoon nutritional yeast (Regular will not do! If you must, you can probably use brewer's yeast)
About 1/2 teaspoon lemon juice
About 1/2 teaspoon soy sauce
A little sprinkle of garlic powder
A tiny, tiny bit of horseradish
About 1 1/2 tablespoons tahini
Melted coconut oil
Mix everything together except the coconut oil, taste it, and adjust to however you like. Then add about three-four times that full amount of melted coconut oil. More for a firmer, milder cheese, less for a softer, stronger cheese (I'd go closer to the four times as much)
Re-adjust seasonings if you need to. If it's not mixing well, add some more tahini. Once it's all mixed and tastes really good, chill it for a while until you can shape it, then shape it however you want. (I made a little wheel, sort of) Then wrap it up in foil or something, and chill for at least an hour until it's firm.