Colby Cheeze (Vegan)

Directions

1. 1
   Lightly oil a 3 cup plastic storage container and set aside.
2. 2
   Mix the water(or soymilk) and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5-10 minutes.
3. 3
   Move to a food processor(or blender) and add the remaining ingredients.
4. 4
   Process a few minutes until completely smooth, scraping down the sides of food processor as necessary.
5. 5
   Pour into the oiled container and cool uncovered in the refrigerator.
6. 6
   When compleetly cool, cover and chill several hours or overnight.
7. 7
   To serve, turn out of the container and slice.
8. 8
   Store leftovers covered in the fridge. Keeps 5-7 days. Enjoy!
9. 9
   Variations: In place of red peppers, use 1/2 cup cooked chopped carrots, 2-3 teaspoons paprika, or 2 tbls. unsalted tomato paste.
10. 10
    Chedda Cheez: Add 2 tbls. light or chickpea miso before blending.
11. 11
    Olive cheez: Replace dry mustard with 1 tbls. Dijon mustard. After blending, stir in 3/4 cup chopped black olives(or kalamata) or sliced pimiento-stuffed green olives.