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Almond Smoked Paprika Cheese

  • Slightly sweet and spicy, deliciously smoked.
  • Can be spread onto crackers or serves as an appetiser.
  • Vegan and gluten-free cheese alternative.
  • Easy to make.
  • Makes two medium size cheese.

Ingredients

  Organic Blanched Almonds (1kg) - Sussex WholeFoods
1 Cup Blanched Almonds

  Marigold Engevita Nutritional Yeast Flakes 125g
1/2 Cup Yeast Flakes

  Garlic Granules 100g Hampshire Foods
1 tsp Garlic Granules

  Organic Smoked Paprika 100g (Sussex Wholefoods)
1 tsp Smoked Paprika, and enough to cover cheese

  Maple Syrup, Organic 250ml (Meridian)
1 tsp Maple Syrup

  Marjoram Leaves 30g, Organic (Sussex Wholefoods)
1 tbsp Marjoram

  Smoked Sea Salt 125g (Maldon Sea Salt)
1 Heaped Teaspoon Smoked Salt

  Cashew Drink 1 Litre, Organic (Plenish)
3 Cups Cashew Milksmoked-paprika-organic-sussex.html

  Agar Flakes 28g (ClearSpring)
2 tbsp Agar Flakes

  Rapeseed Oil, Organic 500ml (Biona)
1/4 Cup Rapeseed Oil

  Lemon Juice 250ml (Sunita)
2 tbsp Lemon Juice

Other Ingredients

  • Water.

Method

  1. Cover almonds with water and leave to soak overnight.
  2. Place almonds, yeast flakes, garlic granules, marjoram, smoked paprika, maple syrup and salt in the bowl of a food processor or blender and blend until smooth.
  3. Mix cashew milk with rapeseed oil in a big pan, add agar flakes and bring to boil over high heat.
  4. Change heat to low-medium, cover and simmer, stirring occasionally for 10-15 minutes.
  5. Gradually add milk to the almond mixture. Add lemon juice and stir until all ingredients combine into a creamy paste.
  6. Pour your cheese mix into the two medium-sized bowls and allow to cool.
  7. Refrigerate overnight.
  8. Remove your cheese from the bowl and cover with paprika.


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