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Vegan Smoky Chili Almond Cheese


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4.5 from 2 reviews

  • Total Time: 15 mins
  • Yield: 2 cheeses 1x

Ingredients

Units Scale
  • 200 g/7 oz blanched almonds, soaked
  • 1 small chili pepper, minced
  • 2 tbsp tapioca flour
  • 4 tbsp nutritional yeast
  • 1,5 tsp agar agar powder
  • 1 tsp white miso
  • 1 lemon, juice
  • 2 tbsp apple cider vinegar
  • 3/4 cup of water
  • 1 dash of liquid smoke
  • 1 tsp rose pepper
  • salt, pepper


Instructions

  1. Add soaked almonds, tapioca, nutritional yeast, agar agar, miso, lemon juice, vinegar, water, liquid smoke, salt and pepper to a blender and blend until completely smooth.
  2. Transfer to a sauce pan and heat over medium heat. Stir constantly until it will start to form a gooey cheese sauce.
  3. Cook and stir on until it firms up completely. It takes 7-10 minutes.
  4. Add minced chili and rose pepper to the cheesy mixture and mix in roughly.
  5. Pour mixture into molds*. Place them in fridge to set for about 2 hours. Enjoy!

Notes

*Silicon molds work best, but you can use a regular ceramic ramekin as well. Just make sure you grease the mold, so the cheese can come out easily.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Snack
  • Cuisine: Vegan