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Soy cheese with herbs of Provence


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1 liter of soy milk (unsweetened)
5 tablespoons extra virgin olive oil
5 tablespoons soy cream
5 tablespoons nutritional yeast flakes
6 teaspoons agar agar powder
2 teaspoons of salt
1 or 2 teaspoons of mixture of dried herbs of Provence (or herbs of your choice)


Pour the soy milk into a thick-bottomed saucepan and, after adding the agar agar powder, bring to a boil, stirring continuously with a whisk.
Reached a boil reduce the heat and let it simmer on low heat for a few minutes.
Meanwhile, add one by one all the other ingredients, stirring from time to time with care, and then turn off the heat and let cool for a few hours.
When everything is well blended and firm, racked in hermetically sealed housings that put them in the fridge.
Consumed in a matter of days.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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