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Mix soy milk, tapioca starch, olive oil, salt, and lemon juice in a container
Shake or whisk the mixture very well
Pour the cheese mixture into a pan
Soak the chilis in hot water for about 20 minutes
Roast the quartered onion and garlic in the oven at 180°C (350°F) for about 20 minutes
Add the soaked chilis, roasted onion, and garlic to a blender
Add 250 ml of vegetable broth, a bit of olive oil, and the spices (cumin, oregano, cinnamon, black pepper, and bay leaves) to the blender
Blend everything until well incorporated
Dip tacos into the consommé mixture before cooking
Cook the tacos in the pan
Build your tacos with the vegan cheese and other desired toppings