Our vegan cheese is easy, creamy, melty, stringy, spreadable, light, cheesy, and with a slightly tangy flavor. It's also made nut-free and without a blender.You can make it in 5 minutes, and use it on pizza, toast, and oven-baked pasta. It's perfect on food that goes in the oven, as it melts like mozzarella cheese.
In a pot off the heat, add soymilk, tapioca starch (or potato starch + corn starch), oliveoil, nutritionalyeast, and salt. Stir with a whisk till there are no lumps.
On medium heat, warm up the liquid while whisking continuously. Keep whisking until the liquid becomes very thick and gluey. It should take about 1 minute.
Take off the heat, keep whisking vigorously for another minute, then add the soyyogurt and lemon juice.Stir gently at first, to combine the yogurt. Then whisk vigorously and fast for another minute.
You should see the ingredients relax and turn into a smooth, stringy consistency. Your vegan cheese is ready. Store in a bowl in the refrigerator for up to 5 days.
You can replace the tapioca starch with corn starch and potato starch together. In this case, you will need 3 tablespoons (30 grams) of potato starch, and 1 tablespoon (7.5 grams) of corn starch.The cheese will get firmer as it cools down. To make it soft and melty again, you just need to warm it up, for example, spread it on bread or add it to pizza and it will melt in the oven as it warms up.