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.

Smoked Paprika 100g, Organic (Sussex Wholefoods)

1 tsp Smoked Paprika, and enough to cover cheese

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

Lemon Juice 250ml (Sunita)

2 tbsp Lemon Juice

Other Ingredients

  • Water.


  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.