This cheese becomes quite creamy when it melts and will brown in the oven. This version is adapted from the recipe found at Peaceful Plate.
2 cups hemp milk (or other milk of your choice)
2 tablespoons agar agar flakes (I think this could be reduced)
1 teaspoon kosher salt
1 teaspoon nutritional yeast
6 oz hemp tofu (or use silken soy tofu)
a few drops maple syrup
1 drizzle olive oil
Coat a 9 x 13 glass casserole dish with oil. Mix the hemp milk, agar, salt and nutritional yeast in a saucepan over medium heat. Once the mixture reaches a boil, cook at boiling for 10 minutes. Stir often, to keep from sticking to the bottom of the pan. In the meantime, put the tofu in the blender with maple syrup and olive oil. The mixture on the stove will be quite thick. Pour that mixture into the blender and blend (carefully) until smooth. Pour mixture from blender into casserole dish. You can cut the hemp cheese into desired shapes as soon as it is set. I found that with that amount of agar agar, it sets almost immediately. You may wish to use less so it will spread out more. I used the ring from a ball jar to cut out slices for pizza. You can dice the scraps with a knife for applications that call for shredded mozzarella cheese. Store unused portion in airtight container in fridge.