Preparation

Prepare a glass or crockery bowl to shape your cheese, grease this container with extra virgin olive oil and place the herbs and spices you want on the bottom of the plate and on the sides, spread the herbs well throughout the container. Reserve and start preparing the cheese recipe.

Make sure all ingredients are properly measured and separated, ready to be used.


Place the almond milk residue and garlic in a blender. Add salt and pepper if you are going to use it, (to your liking). I advise you to use less seasoning and add more if necessary. If using Nutritional Yeast, put it in a blender. Beat the ingredients placed in the blender and set aside.


In a small saucepan place the agar-agar in cold water and mix until it dissolves well. Turn on the heat and always stir until boiling. When it boils, count two minutes, turn off the heat and remove the pan from the stove. Turn the blender on again and immediately add the agar still hot (it has to be quick, because the agar hardens quickly), beat well and add the lemon and olive oil. The amount of lemon is up to you. Place in the glass container that was previously greased and prepared with herbs and spices.
Cover and take the refrigerator to consistency and let it cool well before cutting.
This cheese has a creamy and firm consistency.
Serve chilled with toast or crackers.

Ingredients

  • 1 cup and a half of cold water
  • 1/2 cup almond milk residue
  • 5 teaspoons of agar powder agar
  • lemon juice to your liking
  • 1 small clove of garlic
  • 1 teaspoon salt
  • 1 tablespoon of Nutritional Yeast (optional, but gives a delicious cheese flavor)
  • 1 tablespoon of extra virgin olive oil
  • aromatic herbs to your liking (paprika, fresh or dried parsley, pink pepper, etc.)