Sun-Dried Tomato and Basil Almond Cheese

Sun-Dried Tomato and Basil 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 Tbsp tomato paste
1 Tbsp agar flakes
2 Tbsp finely chopped sun-dried tomatoes (the type packed in oil)
1 Tbsp finely chopped fresh basil

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, tomato paste and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now 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. Add the chopped sun-dried tomatoes and basil then mix really 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.