This vegan almond chili cheese is creamy, smokey, spicy and oh-so satisfying!
Course Appetizer, Side Dish
Cuisine Vegan
Diet Vegan
Keyword chili, vegan cheese alternative
Prep Time 20 minutesminutes
Resting time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Servings 1cheese
Equipment
1 small cake pan or bowl to shape the cheese
food processor or high-speed blender
Ingredients
¾cupalmondsblanched/skin removed (100 g)
½cupsunflower seeds70 g
1cupsoy milk
juice of 1 lemon
1tspchili flakes
2tsppaprika powder
1tbspnutritional yeast
½tspsalt
paprika powder and chili flakes for decorating
Instructions
Soak the almonds and sunflower seeds overnight. Alternatively, simmer for 5 minutes.
Add the almonds, sunflower seed and soy milk to a blender and blend for 1-2 minutes until smooth.
Transfer to a pot and bring to a simmer. Then, turn off the heat and add the lemon juice. Give it a good mix and let it rest for 10 minutes.
Place a colander on top of a bowl and line it with a cheese cloth. Add the cheese mixture and let it drain for at least 4 hours or overnight.
Remove cheese mixture from the colander and add it to a bowl. Mix in the nutritional yeast, salt, paprika powder and chili flakes.
Lightly grease a small cake pan or bowl with oil. Add a little bit of paprika powder and chili flakes to the bottom. Spoon in the cheese mixture and press it flat.
Cover with a lid and let it sit in the fridge for at least 4 hours or overnight.
Flip the cake pan/bowl to remove the almond chili cheese.