Chili and Rosemary Almond Cheese

Chili and Rosemary Almond Cheese:

40g ground almonds (5 Tbsp + 2 tsp)
2 Tbsp nutritional yeast flakes, ground to a powder
½ tsp garlic powder
¼ tsp salt
100ml unsweetened almond or soy milk (3.5 fl oz)
1 Tbsp extra virgin olive oil
½ tsp dried rosemary
¼ tsp dried chili flakes (also known as red pepper flakes)
about 6 grinds of black pepper
1 Tbsp agar flakes

In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.

In a small saucepan whisk together the milk, oil, chili flakes, rosemary and pepper. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Then give it a good whisk and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture and stir well, you should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it’s nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.