Per serving (50g)
Calories 121, Fat 9.7g, Saturates 0.8g, Sugars 1.9g, Salt 0.39g
In a mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder, onion powder, smoked paprika and salt. Set aside.
In a small saucepan, whisk together the milk, tomato paste and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Whisk again and turn the heat to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on a low heat, stirring often.
Turn off the heat, and quickly pour the mixture over the almond mixture. Add the chopped sun-dried tomatoes and basil and mix well. Scrape into the prepared ramekin dish, then gently press, using a sheet of cling film, until it's smooth on top. Wrap the whole dish in cling film and chill until set, which is usually within two hours.
Cranberry Champagne Cocktail Celebrate your Valentine’s Day with some...
Cranberry Champagne Cocktail Celebrate your Valentine’s Day with some...
Like Chicken Bites, Sweet Potato and Chickpea Curry This...
Leave a Reply