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.
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