Method

• Heat soya milk to near boiling.
• Take off heat and add vinegar.
• Stir occasionally until milk separates into 'curds and whey'
• Strain off the liquid through muslin or a fine sieve and discard.
• Mix the hot curds with the margarine.
• For a savoury spread, add a crushed or finely chopped clove of garlic and salt and pepper to taste.
• Other flavours can be tried, chopped chives, pieces of vegan smokey bacon and chopped spring onions.
• For a cheesecake mixture make up the plain cheese and add the juice and zest of one or two lemons and sugar to taste.
• Leave mixture to cool and refrigerate. Stir well before serving.