Yesterday we made some spreadable vegan cheese.
You can make it easily by soaking some almonds overnight in water and once drained put them in a blender with some sauerkraut water and soya milk which gives it the cheesey flavor, add a bit of salt, spices and a small amount of vinegar then blend until smooth.
I then mix it with some agar powder and a bit of water in a heated pan which helps it set the mixture.
Then just leave to cool and leave in the fridge overnight for the flavour to develop if you want.
Ingredients:
Soaked almonds (12-24 hours) (1 Cup when dried before soaking)
Sauerkraut water (1 Cup)
Soya milk (Optional) (1/3 cup)
Salt (Half a teaspoon)
Spices (Used pizza seasoning this time) (Half a teaspoon)
Vinegar (Optional) (Just a bit gives it a more tangy flavour) (1 teaspoon)
Agar powder (Helps set the cheese) (2 Tablespoons)