Whip non-dairy yogurt, water, olive oil and salt together and let stand at room temperature for 24 hours.

Place this mixture into saucepan and stir in tapioca flour, carrageenan powder and cream of tartar.

Cook, stirring constantly until thickened and stringy. Mix salt and ice water and add the warm cheese by the scoopful. Allow to cool.

Can be stored in the brine in the refrigerator. The warm cheese can also be poured into a mold and allow to set.