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Place the milk, nooch, olive oil, tapioca, iso and salt into a small saucepan and whisk all the ingredients together until no lumps remain.
Place on a medium low heat and whisk consistently for around 5 minutes until it starts to thicken up.
Take off the heat and whisk in the yoghurt and lemon juice, taste and adjust seasonings as you wish.
Whisk on the heat for one more minute.
Store in an airtight container in the fridge and slather onto toast for the perfect cheese on toast!