This recipe makes completely casein-free "cheese"

All of the pretend “cheese” on the market that I’ve seen still have casein as an ingredient (silly, when you consider that most people need non-dairy cheese because casein is the very problem with it). Even most store-bought nut cheeses have casein added to them.

This is the best tasting pretend “cheese” that I’ve come up with, that doesn’t use nutritional yeast either (some recipes do, but thankfully this one doesn’t). It tastes better to me than any of the ‘nut cheeses’ or “soy cheeses” do.

Adjust the proportions to your taste and desire for gelled-up quality (more gelatin equals a more solid, gelled consistency)

Gently heat:
Canned coconut milk (can find this in any asian grocery store)

When it is simmering, stir in:
Some plain gelatin
Some garlic powder and onion powder and Sea Salt .

Stir until the gelatin dissolves, then chill.