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Bring water to a boil in your steamer pot.
Put all the ingredients in the jar of your blender or food processor, and blend until it forms a completely smooth milky mixture, without lumps or visible oil droplets.
Pour the cheese mixture into a glass or ceramic mold (I used a cereal bowl). Choose a mold that is plenty high enough to accommodate the liquid as it will bubble up during the steaming.
Keep the water at a rolling boil and steam the cheese for about 45 minutes. After the steaming, the cheese will still be quite soft. Don't worry, it will firm up once it cools. If a thin layer of water dripped onto the cheese from the pot's lid, drain this off carefully.
Let the cheese cool to room temperature and then cover it and put it into the fridge overnight to firm up.
Once it is firm, you can release it from the mold and store it in a lidded container for up to two weeks. The cheese tastes best if you leave it to firm and develop flavor for a day or two before eating.