Easy vegan cheese - pizza friendly

The plantbased school 

prep ingredients

1

In a pot, add soy milk, potato starch, corn starch, lemon juice, and nutritional yeast. Stir with a whisk till there are no lumps.

add flavour

2

Add olive oil and salt

HEAT UP

3

On medium heat, bring the liquid to a boil while stirring continuously. Keep stirring until the liquid becomes thick. Then add soy yoghurt.

cheesy texture

4

You should see the ingredients relax and turn into a smooth, stringy consistency. Your vegan cheese is ready.

MOLD

5

This cheese is stored well in a cheese mold, and served with some olive oil on top.

spread

6

you can also spread it on bread or in a wrap

EAT

7

My favourite is on a roasted slice of bread

bake

8

Suitable on pizzas, in wraps, or on roasted bread

PArsley

9

finish with a sprinkle of parsley on top

store

Store in a bowl in the refrigerator for up to 5 days.