Almond lemon vegan cheese

Alex has been experimenting with vegan cheeses over the last couple of months, using different nuts, flavourings and thickeners. And this almond lemon cheese is an absolute winner!
It’s tangy and satisfying, and makes a great sandwich. You can eat it straight away, but if you keep it a couple of days the texture firms up and it can be grated. So good on a pizza!


Almond lemon vegan cheese

100 g almonds (skin on), blanched for 5 minutes and drained
100 ml cold water
juice of 2 lemons
1/2 tsp salt
1/8 tsp lactic acid or 1/2 tsp vinegar
2 tsp agar
50 ml water
30 g tapioca flour

Put the blanched almonds, 100 ml cold water, lemon juice, salt and lactic acid in a blender (the higher powered the better!), and blend until all of the ingredients have amalgamated and formed an almost smooth paste.
Fold in the tapioca flour, making sure it’s all incorporated.
Heat the 50 ml of water in a small saucepan on a low heat and whisk in the agar. Keep whisking until it forms a thick gel. Turn the heat up a little.
Tip the almond mixture into the agar and beat like fury until it thickens, goes glossy, and comes away from the sides of the pan.
Tip into a suitable mold, we use a tupperware type of pot, 12 x 7 x 6 cm. Cool as quickly as you can, it will firm up.
It can be eaten straight away, it’s delicious, but the flavour develops and the texture improves if you store it.
To do this, turn the cheese out of the mold, wrap in kitchen paper and store in an airtight tub. Change the paper every day, and it will last at least 4 days.

By A. and E.


Gluten free, vegan, almond biscuits

Ahh biscuits.. It’s cold, icy, and miserable outside but I don’t mind at all as I’ve got these yummy scrummy biscuits for dipping in hot tea!


ready to be dunked

They are really simple to make and bake very quickly, really, from the point of sitting and thinking to oneself ‘boo, I have no biscuits’ in a mere 15 minutes you can have biscuits!

Makes 12.


80g cornflour

60g ground almonds

10g tapioca flour

Quarter teaspoon xanthan gum (not essential, but does make the biscuit a little more robust)

Pinch salt

50 g coconut oil

60g golden syrup or agave syrup

25g dark chocolate to decorate

Pre-heat the oven to 180 degrees centigrade

Start by mixing together the cornflour, almonds, tapioca flour, xanthan gum and salt.

Weigh the coconut oil and golden syrup into a bowl and microwave on short blasts till the coconut oil has melted, the two will remain seperate, don’t worry!

Pour the wet ingredients into the dry and mix together to form a soft dough.

Roll out to about 5mm thick and either using a cutter or a knife, cut into 12 biscuits.

Place on a lined baking sheet and put in the oven for between 6 and 7 minutes, or until the biscuits are turning golden.


Take the biscuits out of the oven and transfer to a cooling rack.

Melt the chocolate in short blasts in the microwave, the using a spoon artfully dribble chocolate over the top of the biscuits. 

By A