Put a pot of vegan yogurt in a nut bag, or wrap it in a couple of layers of cheesecloth, place it in a sieve and suspend over a bowl to drip for at least 24 hours. Once it has stopped dripping, empty into a bowl and add flavourings of your choice. I put garlic granules, salt and pepper, and a green chilli from the garden, finely chopped. Put in a ramekin or mold, cover and refrigerate. It will last in the fridge for a few days, if you're lucky! Mine lasted one lunchtime.
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