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.
Makes 7 portions, each approx 45 g
© 2019 Yvonne Holzl-Singh / Grub Street Publishing · Reproduced with permission.
Preheat the oven to 180°C, gas 4.
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.
Take approximately 45 g of the mixture and form it into little balls, then flatten.
Then roll the cheese in the ground pumpkin seeds or almonds and place on a baking sheet lined with greaseproof paper.
Bake in the pre-heated oven for approximately ten minutes until light golden brown. This cheese tastes delicious warm or cold.
The cheese can be kept in the refrigerator for about five days.