Spicy Vegan Havarti Cheese with Herbs

Ingredients:

• 1 tbsp vegetable oil + extra for greasing the pans
• 1 cup unsweetened almond milk
• 0.5 cups chickpea flour
• 1 tablespoon distilled white vinegar
• 1 tbsp nutritional yeast*
• 1 teaspoon Italian seasoning
• 1 teaspoon coarse salt
• 3/4 tsp crushed red pepper flakes
• Special equipment: mini bread pan (14x8x5 cm)

Preparation:

1. Lightly grease a mini loaf pan (14x8x5 cm) with vegetable oil; set aside.
2. Combine the vegetable oil, almond milk, chickpea flour, vinegar, nutritional yeast, Italian seasoning, salt, and red pepper flakes in a small saucepan and stir. Cook over medium heat, stirring constantly, until the mixture becomes very thick and begins to pull away from the bottom of the pan, about 5 minutes.
3. Transfer the mixture to the prepared loaf pan and smooth the surface (work quickly, as the mixture will begin to set and be difficult to spread). Let sit at room temperature for 20 minutes.
4. Then cover and refrigerate until the cheese sets, at least 2 hours or overnight. Invert the cheese onto a serving plate and remove the mold.
   
   
   Note *
   
   Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.