This vegan cheese starts with a homemade whole grain tofu recipe. If you prefer, you can substitute 1 pound of store bought firm tofu. Homemade whole grain tofu includes the bean shell which is in soy flour known as okara.

Reduce the heat to lowest setting on water / soy mixture, stir rapidly in one circular motion to make a whirl pool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander to drain for about 20 minutes. Tilt the colander to one side and let it sit in that position every few minutes.

Pour into a sauce pot, bring to a boil reduce heat, simmer 5 minutes whipping frequently. Measure together in a small bowl;

Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.

Continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor. Add tofu and process 2 – 3 minutes until smooth. Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until totally chilled. Using a wider shallower tub allows faster cooling.