**There’s no reliable arrowroot-to-carrageenan substitution ratio for nondairy cheese.** Arrowroot thickens the mixture; kappa carrageenan forms the gel that helps it set into sliceable cheese. Using arrowroot alone will give a different texture.

**Agar-agar is a possible substitute for setting the cheese**, though it changes the texture and melting behavior. This [vegan cheese recipe](https://healthyslowcooking.com/vegan-pepper-jack-cheese-recipe/) uses arrowroot as a starch substitute and agar as a carrageenan substitute.

Could you share your recipe, including the amount and type of carrageenan? That will help determine a workable replacement and quantity.