Almond nut cheese

After making a vegan Muenster cheese from The Cheesy Vegan book, I made this variation using almonds instead.

It ended delicious for my taste but please feel free to modify any ingredients.

Ingredients:

• 1 1/2 cup of water
• 1 TB agar powder
• 1 cup raw almonds soaked for 8 hours or overnight
• 1 TB canola oil or tahini
• 1 tsp organic miso
• 1 TB nutritional yeast flakes
• 1 tsp dried mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Directions:

In a small saucepan at medium-low temperature combine water and agar. 

In the meantime, combine all the rest of the ingredients in a high speed blender or food processor. Using a food processor will take more time and liquid to process. Add a little water if necessary. Process until smooth.

When the water and agar boils, pour the almond mix and continue mixing all ingredients gradually. Bring to the boil before reducing heat to a simmer.

After 5-10 minutes the mixture will become thick and creamy. Quickly pour the mixture into a cheese mold.

Place the cheese mold into the fridge for 30 minutes or until set.

Enjoy!

Almond nut cheese