Cheese with Olives, Sundried Tomatoes and Basil

Smooth cheese with salty olives, sweet tomatoes and tasty basil.

150g cashews

75ml plantbased milk

1 tbsp vinegar

1 olive oil

4 tbsp nutritional yeast

1 tbsp onion powder

1 tsp sea salt flakes

250ml plantbased milk

1 tbsp agar agar powder

50g green olives

50g sundried tomatoes

1 pot of fresh basil

Rapeseed oil for greasing the ramekins

In a blender, place the cashews, 75ml milk, vinegar, olive oil, nutritional yeast, onion powder and sea salt flakes 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 chop the olives, tomatoes and basil and stir into the mixture (don’t use the blender). Moving quickly (before it sets) pour the mixture into 2-3 greased ramekins. Place in the fridge for 1-2 hours until it sets.