This cheese is totally nut free and made from soy milk. I adapted this from my friend in Japan cotokimiki on Instagram so I would like to thank her for the inspiration on this recipe.
This cheese has a crumbly texture very similar I think to ricotta so it’s a good one to add to pasta like on the top of spaghetti. I also think it’s a nice one for breakfast maybe with some refreshing marmalade.
All you need is to add 300ml of soy milk to a pan with three tablespoons of brown rice vinegar and one heaped tablespoon of nutritional yeast and a 1/4 teaspoon of Himalayan pink salt heat it gently but do not let it boil. As the soy milk starts to heat you will see it start to turn into cheese. Gently give it a stir then pour out the liquid into a cheese bag or muslin cloth and give it some gentle squeezes to drain off excess liquid all you are left with in the bag is a soft cheese and hang it over night at room temperature. The next day turn out your cheese into a bowl. At this point if you wish roll your cheese in some fresh chopped chives or chopped cranberries and refrigerate for 24 hours and it’s ready.