Ingredients

• Ingredients 500 ml/2 cups soya milk (for the best results use a thick, rich milk or creamer) 6 tsp agar powder* 1 tsp white vinegar 2 tsp coarse salt (or 1 tsp fine salt) 40g/4 tbsp tapioca starch 1 tsp paprika (used smoked for a smoky cheese) 15g/1/4 cup nutritional yeast flakes 1/4 tsp turmeric (optional, for colour) 1 capsule of vegan probiotic, emptied (optional) *6 tbsp agar flakes can be used, boil mixture gently for 15 minutes after adding the flakes, vinegar and salt before adding the remaining ingredients. *Carrageenan can also be used (3 tsp powder) – often sold as ‘vege-gel’ or ‘vege-set’ – cheese will not be as firm as when set with agar but it behaves the same and, after a little time in the freezer, grates well.

Preparation

• Method Bring the soya milk to a boil over a medium heat. Once boiling, remove from the heat and whisk in the the agar powder (or agar flakes or carrageenan), vinegar and salt. Mix the tapioca starch in a cup with a few tablespoons of the hot soya milk and set aside. Bring the soya milk mixture to a boil again, then whisk in the rest of the ingredients, including the tapioca mixture. Cook for 10 or so minutes, make sure it comes to a boil at least once, then remove from heat and stir in the probiotic of using then pour into a container to set. Leave to harden in the fridge or freezer to make it easier to grate.