Easy vegan cheese - pizza friendly
The plantbased school
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 olive oil and salt
On medium heat, bring the liquid to a boil while stirring continuously. Keep stirring until the liquid becomes thick. Then add soy yoghurt.
You should see the ingredients relax and turn into a smooth, stringy consistency. Your vegan cheese is ready.
This cheese is stored well in a cheese mold, and served with some olive oil on top.
you can also spread it on bread or in a wrap
My favourite is on a roasted slice of bread
Suitable on pizzas, in wraps, or on roasted bread
finish with a sprinkle of parsley on top
Store in a bowl in the refrigerator for up to 5 days.