vegan cheese

Hello everybody,
vegan "cheese" has often been a contentious issue but to me it always meant something that replaces cheese but is not necessarily a direct substitute.
It could be a creamy cashew cream acting like a cream cheese but with a completely different (better) flavour or it could be nothing like cheese but still have a tasty melting quality as in the recipe I am going to write about.
Despite my ramblings the last couple of years have seen new products on the market that resemble real cheese that are quite nice, I had a cheese and Branston pickle sandwich for the first time in over 40 years and it brought memories flooding back. I also grated a Parmesan impersonator onto my pasta and it tasted really good.
So this recipe is from an old recipe book by Eva Batt I think or it could have been Joyce D'silva or Leah Leneman, just 3 grand dames of early vegan cookery books, well worth a look.
When I was beginning my journey of compassionate living and veganism I read a lot about nutrition most of which made a point about vitamin B12. or a lack of it associated with a vegan diet.
After all these years of reading and talking it appears that the amount needed is miniscule but needed regularly and apparently the daily intake can be helped by not washing your vegetables too thoroughly so that small amounts of soil are ingested I also found that I had  a love of Natex original yeast extract which has added B12 and now many foods like vegan margarine and most plant milks have it added and from what I have been reading B12 is in mushrooms and fermented foods like miso and tempeh in very small amounts.
The recipe is very simple:
melt a couple of generous table spoons of vegan margarine in a sauce pan but do not let it boil or bubble.
Add a large tea spoon of Natex and stir until the Natex melts, this can be done off the heat, and then add a couple of table spoons of soya flour.
Stir until creamy, add more marg if it to thick, transfer to a pudding bowl and refrigerate until firm.
This recipe is obviously adaptable to your own taste so more marg = more creamy and more Natex gives a stronger taste, experiment with it.
Spread Natex onto toast with margarine topped with a spread of Tahini with slices of cucumber or finely chopped spring onion is not only extremely nutritious but tastes amazing just as this vegan "cheese" can be spread onto toast that has a smear of margarine and topped with spring onion and then grilled until the cheese goes golden brown, try it it's delicious.
This cheese is also excellent crumbled finely onto the top layer of white sauce on a vegan lasagne the recipe for the lasagne will be the next one I write up, enjoy the cheese