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Ingredients
- 1 1/2 cups almond milk, divided
- 2.5 tsp agar powder (see note for agar flakes)
- 1.5 Tbsp tapioca starch or use arrowroot starch
- 1.5 Tbsp cornstarch or arrowroot starch
- 1.5 Tbsp chickpea flour
- 2 Tbsp nutritional yeast
- 2 Tbsp extra virgin olive oil
- 2 tsp or more lemon juice
- 1 tsp apple cider vinegar
- 1/2 to 3/4 tsp salt
- 1/2 tsp garlic powder or use 1 tsp garlic paste
- 1/2 tsp onion powder
- 1/2 tsp or more red pepper flakes
Preparation
Step 1
Grease a glass container with extra virgin olive oil and keep ready. In a bowl, whisk ½ cup almond milk with the starches, chickpea flour, extra virgin olive oil, vinegar, lemon juice, spices and salt.
In a pan, add 1 cup of almond milk and agar powder and heat on medium heat, Bring to a rolling boil and cook for 4 mins.
Reduce heat to low and slowly add in the almond milk starch mixture from step 1 and mix.
Increase heat to medium and continue to mix and cook for 4 to 5 minutes.
Add in the pepper flakes and fold in. Carefully (the mix will be hot) taste and adjust salt, tang (lemon juice) and spice.
Take off heat and pour in a well greased glass container. Let set in the refrigerator for at least an hour. Use a large grater to shred and use.
NOTES
Note: ** if using agar flakes, use 2.5 to 3 Tbsp of the flakes and cook with the almond milk for 12 to 15 minutes in step 2 and mix to completely dissolve.
for variations: Use other plant milks like cashew milk or coconut milk.