Step 1

In a pot off the heat, add soy milk, tapioca starch (or potato starch + corn starch), olive oil, nutritional yeast, and salt. Stir with a whisk till there are no lumps.

Step 2

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.

Step 3

Take off the heat, keep whisking vigorously for another minute, then add the soy yogurt and lemon juice.Stir gently at first, to combine the yogurt. Then whisk vigorously and fast for another minute.

Step 4

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.