Hazelnut Cheese with Rosemary

Sliceable hazelnut cheese for the cheese platter together with Almond cheese and Cashewcheese.

150g hazelnuts (blanched)

75ml plantbased milk

50ml nutritional yeast

2 tbsp lemon juice

2 tbsp coconut oil

2 tsp sea salt

White pepper

250ml plantbased milk

1 tbsp agar agar powder

1 pot of fresh rosemary

Rapeseed oil for greasing the ramekins

Place the hazelnuts, 75ml milk, lemon juice, nutritional yeast, coconut oil, salt and pepper 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. Finely chop the rosemary and carefully blend 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. Enjoy!