4 cups or 1 liter soy milk
2 cups or .5 liters nutritional yeast or more to taste
3 tablespoon or so garlic powder or 4-5 cloves fresh garlic
3 tablespoon onion powder, optional
1 teaspoon paprika, optional
braggs or tamari or salt to taste, 2-3 tablespoons
oil (1/2 cup if cooking or enough to make hole close)
In this recipe technique is the key! You have to use a blender and keep it running while you add everything.
Place milk in blender, put on top, and turn blender on. Add nutritional yeast and seasonings to taste while blending. Add oil- while still blending till hole in center closes.
If you are going to cook the vegan cheese-like for mac and vegan cheese, then add only 1/2 cup of oil, it will solidify while you cook it. For dipping/spreading vegan cheese make hole close.
Note: Different milks make thicker or thinner vegan cheeses. You can adjust the recipes ingredients to suit your taste.
*Can last up to 1 week in refrigerator if using powdered garlic.
*To make a soy mayo, leave out nutritional yeast.