Add the plant milk to a pot, and bring it to a simmer, when it's about to boil, turn off the heat. Wait 5 minutes, then add the lemon or vinegar. Stir slowly with a wooden spoon. Cover the pot and let it curdle for about 30 minutes
Take a bowl, put an upside-down ramequin and pace a cheese mold lined with a cheesecloth and pour the curdled milk into the lined mold, little by little, press it gently while doing it. When the curdles are all transferred to the mold, grab the cheesecloth ends and squeeze all the liquid from the curds,
ransfer the curdles to a bowl, add minced olives, minced red bell peppers, and minced parsley, add salt, white pepper, lemon juice, nutritional yeast, and vegan butter, and mix well. Transfer the cheese to a ramequin lined with a cling film or back to the cheese mold, press the cheese well while doing it.
Wrap the cheese mold or ramequin with a cling film and put it in the fridge for at least 3 hours.
Remove the cheese from the fridge, spread the sweet and smoked paprika on a plate, and roll the cheese in it until the cheese gets completely covered with the paprika.
Chefs tip: Choose paprika that’s finely ground, like a fine powder, this way you’ll use less paprika and your cheese will taste milder and more elegant.