Pink Pepper Cheese

Cashew cheese with a sting! Perfect for the cheese platter.

150g cashews

75ml plant based milk

2 tbsp lemon juice

2 tbsp coconut oil

4 tbsp nutritional yeast

1 tsp sea salt

250ml plantbased milk

1 tbsp agar agar powder

½ tbsp pink pepper (roughly grounded)

Rapeseed oil for greasing the ramekins

Place the almonds, 75ml milk, lemon juice, garlic, coconut oil, salt and nutritional yeast 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. Roughly grind the pink pepper, add it 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.