Melt a measured amount of margarine. Measure out the same volume of
soya flour, and stir in to the melted marge gradually. Depending on
absorbancy, you may need slightly more or less flour. Mix in dried herbs
and yeast extract or flakes to taste (experiment with the flavourings
- I tend to use basil and oregano, and sometimes a little tomato puree),
and salt and pepper to taste.
Press into a greased container (perhaps the margarine tub), cool and
refrigerate. Firm margarine will give you a hard cheeze for grating
or slicing, and soft margarine will give you a spreading cheeze.