Ingredients
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
- 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.
- Transfer to a sauce pan and heat over medium heat. Stir constantly until it will start to form a gooey cheese sauce.
- Cook and stir on until it firms up completely. It takes 7-10 minutes.
- Add minced chili and rose pepper to the cheesy mixture and mix in roughly.
- 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