So the cheese came out pretty well texture-wise. It sliced nicely (it was great with crackers and raspberry jalapeno jam), and it shredded very well for today's nachos. I was very pleased. The taste needs a little tweaking, though. The recipe called for coconut oil, 2 TBSP, and unfortunately I could detect the coconut flavor, though it was mild. I also halved the salt, as 2 1/2 teaspoons seemed like a lot. Overall, I really liked it. It melted nicely on the nachos (I shredded it first), though it doesn't spread into one cheesy mass as dairy cheese does.
I will definitely be making this again, though. I think I will add a bit more salt next time and maybe something to make it slightly more tangy. It did have nooch flakes and lemon juice and whatnot, but it also had half a carrot, and I think that made it sweeter than I would like it, so I might leave that out next time.
The agar agar powder/water mixture did a great job of solidifying the cheese. I need to consider a different oil, too, as I really dislike coconut, but I figured I would try it with the coconut oil. I'm wondering if vegetable shortening would work, as the oil/fat needs to be solid at room temperature. Someone in the comments asked about a sub for the coconut oil, and the author suggested canola or vegetable oil, but that is not solid at room temp, so I'm wondering if that would affect the texture.
