Whisk the base ingredients

• Place the soy milk, nutritional yeast, olive oil, tapioca starch, miso and salt into a small saucepan.
• Whisk everything together until no lumps remain.

Cook until thickened

• Place the pan over medium-low heat.
• Whisk constantly without stopping until the mixture starts to thicken.

Add yoghurt and lemon

• Take the pan off the heat and whisk in the soy yoghurt and lemon juice.
• Taste and adjust the seasonings as you wish.

Finish on the heat

• Return the pan to the heat and whisk for one more minute.

Store or serve

• Transfer to an airtight container and keep in the fridge.
• Slather onto toast and bake until the edges are golden.