Using a little of the milk, slake the cornflour, and set to one side.
Pour the coconut milk into a pan over a medium heat. Whisk in the turmeric and mustard powders. Bring to the boil.
As soon as the milk is boiling, remove the pan from the heat, and whisk in the agar agar, vinegar, and salt. Make sure that everything is well-mixed in.
Bring the milk back to the boil, then whisk in the yeast flakes, liquid smoke (if using), and the slaked cornflour. The cheeze will immediately start to thicken. A lot! Keep whisking to ensure that everything is mixed in, and that there are no lumps.
Bring back to the boil, stirring all the time, then lower the heat, and leave to cook, stirring occasionally, for a further 10 minutes.
Remove from the heat, and then pour the cheeze into a lightly-greased container. Leave to cool, and then place in the 'fridge to set.