A Trio of Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary #vegetarian #veggies

First I attempted a Sun-Dried Tomato and Basil variant and we both totally adored it!! Magnificent flavor and such a pleasant variety. I was simply going to blog the two flavors yet figured everything should come in threes right?? So I figured a zesty rendition would be pleasant and settled on one of my preferred flavor blends, stew and rosemary (like my socca formula).

Truly love this one also, great warmth coming through with the bean stew yet not very overwhelming and I adore the rosemary there, this one will end up being a standard too. The incredible thing about these cheeses too? They are SO natural to make and set and chill inside 60 minutes, no sitting tight days or even medium-term for these!

These cheeses depend on ground almonds, healthful yeast, olive oil, unsweetened soy or almond milk, flavorings and set with agar chips. Utilizing agar can be a little all in or all out yet the extraordinary thing with these is it doesn't make a difference in the event that they experience difficulty setting, you basically end up with a spreadable cheddar rather :- ) Mine end up as you find in the photographs here, you can cut them, cautiously, however they are additionally delicate enough to spread - the best of the two universes! Be that as it may, it would be ideal if you note these are not grinding or liquefying cheeses. We cherish them just cut/spread onto saltines or bread at night with either a pleasant red or white wine and my significant other adores them in sandwiches.

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INGREDIENTS :
Almond Chive Cheese:

• 40g ground almonds (5 Tbsp + 2 tsp) also known as "almond meal"
• 1 Tbsp nutritional yeast flakes, ground to a powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 100ml unsweetened almond or soy milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp agar flakes
• ½ tsp lemon juice
• 2 Tbsp finely chopped fresh chives

INSTRUCTIONS :

1. In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic and onion powder and salt. Set aside.
2. In a small saucepan whisk together the milk 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.
3. Turn off the heat then quickly pour it over the almond mixture. Add the chopped chives and lemon juice 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.

INGREDIENTS :
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

INSTRUCTIONS :

1. In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.
2. 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.
3. 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.

INGREDIENTS :
Chili and Rosemary 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

INSTRUCTIONS :

1. In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.
2. all 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.
3. 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.

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