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:
![](https://hipsandhaws.com/wp-content/uploads/2022/01/artisan-vegan-cheese-miyokoschinner.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese-1.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese-2.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese3.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese4.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese5.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese6.jpeg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese7.jpg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese9.jpg)
![](https://hipsandhaws.com/wp-content/uploads/2022/01/vegan-cheese8.jpeg)
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.