Tip :- Regarding the Cheddar Recipes in my book - Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don't panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it's gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it's very thick, then it's done, just add the mixture to a pre-greased container, allow to cool and refrigerate - for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to this). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.
The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste - feedback has been fantastic.
Author Mouthwatering Vegan