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.

3 almond cheeses2 3 almond cheeses

Nutritional Information (all per 100g and using unsweetened almond milk)

Calories: 411

Protein: 12.1g
Fat: 35.9g
Sat Fat: 3.8g
Fibre: 7.5g
Carbs: 12.6g
Sugar: 1.5g
Sodium: 665mg
Calcium: 151mg

Works Cited:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s