If
you like Boursin cheese, this is the perfect vegan option!
150g
almonds (blanched)
75ml
plant based milk
2
tbsp lemon juice
1
clove garlic
½ tbsp
onion powder
2
tbsp coconut oil
1 tsp
sea salt
250ml
plantbased milk
1
tbsp agar agar powder
1 tbsp
herbs provençale
Rapeseed
oil for greasing the ramekins
Place the almonds, 75ml milk, lemon juice,
garlic, coconut oil, salt and onion powder in a blender and mix until smooth.
This can take 5-10 minutes, so be patient! Leave the mixture in the blender and
set aside. In a pan, bring the 250ml milk and the agar agar powder to a boil.
Boil on low heat for 1 minute. Stir regularly. Pour the agar agar mixture into
the blender, and mix until smooth. Lastly, add the herbs to the mixture and
blend well (do not mix). Moving quickly (before it sets) pour the mixture into
2-3 greased ramekins. Place in the fridge for 1-2 hours until it sets. Enjoy!
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