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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins

Homemade Vegan Cheese, Yoghurt and Milk
This baked almond cheese can be served warm or cold. I particularly like it when it is warm on rocket or a colourful leaf salad. Of course, I love all the cheeses described in this book, but this is a favourite.

Serving:
Makes 7 portions, each approx 45 g

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© 2018 Yvonne Holzl-Singh / Grub Street Publishing · Reproduced with permission.
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  • Step 1

    Preheat the oven to 180°C, gas 4.

  • Step 2

    In the meantime, coarsely chop the onion and garlic. Mix all the ingredients – except the ingredients for the coating – in a blender, until you have a homogenous mixture.

  • Step 3

    Take approximately 45 g of the mixture and form it into little balls, then flatten.

  • Step 4

    Then roll the cheese in the ground pumpkin seeds or almonds and place on a baking sheet lined with greaseproof paper.

  • Step 5

    Bake in the pre-heated oven for approximately ten minutes until light golden brown. This cheese tastes delicious warm or cold.

  • Step 6

    The cheese can be kept in the refrigerator for about five days.

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