I am intolerant to most dairy so Iove to find ways to still be able to eat cheese!
I love this book Artisan Vegan Cheeses by Miyoko Schinner
I’ll share here a photo montage I shared as a story on Instagram of the process:
This last step with blending in the oil is what gives your cheese a cheesy texture when kept cool in the fridge, much like a brie consistency. The nutritional yeast adds a cheesy flavour.