shredded cheese

I found a recipe for shredded cheese: I am going to try this tonight

This cheese was created for those who cannot or prefer not to eat dairy or who would like traditional recipes like lasagna, but for religious reasons are bound from combining dairy and meat. A very mild cheese that goes well in italian recipes, this most closely resembles whole-milk block mozzarella. It should shred easily by hand, but you may want to freeze it until very firm (but not solid) for easier handling. This recipe makes 3-4 c (about a pound) of non-dairy mozzarella. Variations for nut-free individuals are included in the recipe.
5 tsp agar powder or 5 tbsp agar flakes
1/2 c water
1 1/2 c water OR almond milk
1/2 cup macadamia nuts OR soaked blanched almonds OR 1/4 c tahini +2 Tbsp coconut or palm oil (or shortening)
1/4 c nutritional yeast
2 Tbsp quick grits or quick cream of rice
1/8 tsp garlic powder or very small clove garlic, crushed
3 Tbsp Better Batter Gluten Free Flour
3 Tbsp Fresh lemon juice
1 tbsp chopped green onion
2-3 tsp salt

Instructions
In a blender, combine water or almond milk, nuts or tahini and oil, grits or cream of rice, garlic, flour, lemon juice, onion and salt. Blend for 5 minutes or until smooth.
In a saucepan, mix agar and water and bring to a simmer, stirring constantly, for 5 minutes.Add liquid mixture from blender to saucepan, and simmer until thick and bubbly, about 3 minutes.Pour into blender and blend until very smooth.
Use immediately OR mold for shreddable cheese.
To mold: Oil a 4 c (1 qt) square container. Pour hot mixture into the container, gently banging the container on the counter to expell air bubbles. Allow to cool, uncovered, to room temperature. Cover tightly and refrigerate at least 4 hours or overnight, for best taste.This recipe should yield a firm cheese that can be shredded and will melt under heat.
To store shredded cheese:Please toss lightly in 2 tbsp of potato starch or cornstarch and seal in an airtight bag or container.