As promised, here is the recipe for the dill havarti vegan cheese:
1 cup boiled jasmin rice
1 cup unsweetened soy milk without additives
Aquafaba from one can of chickpeas (approximately 3/4 cup)
3 TBS refined coconut oil (melted)
4 TBS Tapioca flour
5 tsp kappa carrageenan
3 tsp nutritional yeast
1.5 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
3 tsp apple cider vinegar
1 tsp lactic acid
2 TBS finely chopped fresh dill
Place all ingredients – except for vinegar, lactic acid, and chopped dill in food processor and process until smooth. Pour content into saucepan. Add chopped dill. Heat on medium-high heat, while stirring regularly, until starches have been activated. If you like to use a thermometer, the mixture should reach a temperature of approximately 175 F. Remove from heat and stir in lactic acid and apple cider vinegar. Pour into mould and place in freezer for 15 minutes, after which the cheese should be firm enough to remove from mould. Place on paper towel on a place and put uncovered in the fridge for at least 8 hours before slicing.
Happy vegan cooking and eating!