Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $9.99 per month, unless cancelled.
Upgrade for 99c
Then just $9.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Create y0ur own FESTIVE cheese board

Finish your festive fare with a tangy selection of cheeses

The warm, aromatic paprika is an ideal accompaniment to the base almond flavour

Almond and paprika cheese

This almond and paprika cheese is particularly recommended for aficionados of stronger-tasting cheeses. It uses a basic almond cheese for the base and then the paprika adds an extra oomph to really get your tastebuds tingling.

By Yvonne Holzl-Singh

Makes about 320g (11¼oz) | Prep 10 mins plus ripening and chilling | Cook none | Calories 421 (per 100g)

1 portion of basic almond cheese (see page 97), ripened for 1-2 days

40g (1½oz) coconut cooking fat, soft or liquid

1 tsp granulated onion

1 tsp granulated garlic

1 tsp paprika, mild

1½ tsp yeast flakes paprika, to sprinkle

1 Make the basic almond cheese recipe on page 97 and allow it to ripen for 1-2 days at room temperature before starting this recipe – you can halt the ripening process by putting the cheese in the fridge.

2 Put the basic almond cheese along with the rest of the ingredients in a blender and mix until you have a smooth, creamy mixture. Stop the machine several times throughout the process and push the mixture down towards the blade, then continue mixing. Taste the cheese and season if necessary with a little Himalayan salt.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Dec 2018
If you own the issue, Login to read the full article now.
Single Digital Issue
Dec 2018
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 3.50 per issue
Monthly Digital Subscription
Only $ 3.99 per issue

View Issues

About Vegan Food & Living Magazine

Still not decided what you want for your Christmas dinner this year? We've got a while host of recipes waiting for you to try, alongside party food and drink ideas, Boxing day delights, and vegan cheeses that you can make at home. Also this issue, we show you how to add an eco-friendly element to your festivities with upcycled decorations and environmentally-friendly wrapping ideas. Plus we reveal how to stay flu-free this winter, show you how to make your own beauty gifts and share ideas for spreading the vegan message in a positive light this year. Also this issue comes with a free 2019 Liz Cook Nutrition Calendar!