Prepare your container. Grease it with some oil or vegan butter. I used some spray coconut oil. The container I used is a 360ml glass container, and it fills it 3/4 of the way.
Put all dry ingredients in a separate bowl and mix. This really helped me to make sure I wasn’t allowing any clumps of agar agar to form.
Turn the heat onto medium. Pour the can of coconut milk into a sauce pan. To make sure you get all the coconut milk out, pour the 1/2 cup of warm water into the empty coconut milk can and then pour it into the pan.
Add the dry ingredients to the pan and stir with a whisk frequently until it boils.
Turn down heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
Pour into your prepared container.
Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set. Once the cheese has cooled completely, cover and store in the fridge in a sealed container for up to a week.