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 cheeses.

Organic Blanched Almonds (1kg) - Sussex WholeFoods

1 Cup Blanched Almonds

Marigold Engevita Nutritional Yeast Flakes 125g

1/2 Cup Yeast Flakes

Organic Garlic Granules 100g (Sussex Wholefoods)

1 tsp Garlic Granules

Smoked Paprika 100g, Organic (Sussex Wholefoods)

1 tsp Smoked Paprika, and enough to cover cheese

Buckwud Canadian Maple Syrup 250g (Rowse)

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.