Measure and prepare the ingredients.

Prepare and gather the ingredients for the choux pastry. Using the second listed amount of soy milk, mix it together with the Just Egg. Also add the spices and black salt to the Just Egg. Set aside for later.

You can give the vegan cheese a rough chop or put it in the food processor.

Combine the water, soy milk, sugar, and butter in a small saucepan on medium heat. Mix it with a rubber spatula until the butter dissolves and then leave it for a few minutes until it starts to simmer.

Once the liquid ingredients begin to simmer, carefully add in all the flour. Turn the heat to low. Continue to mix until the flour is incorporated and no white flour spots remain.

Scoop the dough out of the pan and into a mixing bowl or the bowl of a stand mixer. Avoid using a plastic bowl as the dough will be hot. Smash the dough down and flatten it to help release the heat. Leave it to cool for a few minutes.

Once your dough is just barely warm or room temperature, add in the Just Egg mixture a few tablespoons at a time. Mix it with the rubber spatula and allow it to fully incorporate in between each addition.

Next add in the shredded vegan cheese a bit at a time.

Preheat the oven to 400° F.

Line a half sheet tray with parchment paper or a silicone baking mat.

Scoop the choux mixture into a piping bag with a ½ inch opening or smooth tip. Pipe small mounds of batter, about 1 inch wide.

Place the baking tray into the middle rack of the oven. Allow the puffs to bake until evenly golden brown. It could take from 40-45 minutes.

Once the puffs are golden brown, turn off the oven and leave the oven door open a crack for 10 minutes to allow the inside of the puffs to continue to dry out while also cooling down.

Remove the baking tray from the oven. Poke a hole in the bottom of each puff with a skewer. This allows the remaining steam to escape and helps to prevent them from deflating.

Serve.