Post by @ellysplate

Lock in cheese lovers, I’ve solved all your vegan cheese woes for day 9/30 of vegan school 😁😁😁 all I’ve eaten for the last 48 hours is cheese on toast and frankly I couldn’t be happier! enjoy cuties… ingreds 350ml soy milk 6 tbsp nutritional yeast 2 tbsp olive oil 3 tbsp tapioca (more or less depending on desired consistency) 2 tbsp soy yoghurt 2-3 tsp miso 1 lemon ½ tsp salt Place the milk, nooch, olive oil, tapioca, iso and salt into a small saucepan and whisk all the ingredients together until no lumps remain. Place on a medium low heat and whisk consistently for around 5 minutes until it starts to thicken up. Take off the heat and whisk in the yoghurt and lemon juice, taste and adjust seasonings as you wish. Whisk on the heat for one more minute. Then store in an airtight container in the fridge and slather onto toast for the perfect cheese on toast!