- 1 cup vegan yogurt
- 1 tablespoon white vine vinegar
- 1 1/ 2 teaspoons salt
- 2 tablespoons nutritional yeast
- 1 tablespoon Miso (soy or chickpea)
- 1/ 4 cup tapioca starch
Measure all ingredients and combine until a smooth mixture forms. You can do this by hand with a whisk or in a blender.
Heat the mixture in a pot over medium heat for 3-5 minutes, stirring often after minute 2.
After 3-5 minutes on the stovetop, the mixture will begin to thicken along the bottom & sides of the pan, keep stirring for another 1-2 minutes.
The vegan cheese mixture will never turn into a solid ball, it will become one mass with a very sticky nature.
We recommend freezing and grating this, then storing in the freezer to use on all the vegan cheese recipes you can dream up! You can use this directly as-is off the stovetop, simply spoon and drop/glop the cheese onto pizza or nachos and bake!
NOTES ** We recommend making a double batch of this– once you’ve tried it and know you love it– and keeping it on hand in the freezer! In a sealed container it can last up to 3 months! ** Play with the flavors! Add spices or seasonings, fresh herbs, a dash of mustard or a sprinkle of liquid smoke to change up the end result!