1 tin of 300 g chickpeas
300 ml almond milk, divided
50 g shelled hemp seeds
20 g nutritional yeast flakes
2 Tbsp lemon juice
3 Tbsp agar-agar
Salt & pepper
Put the hemp seeds and the drained chickpeas in the food processor.
Mix at maximum speed for 3 min.
Add 150 ml almond milk, lemon juice, yeast and salt. Blend for 1-2 min.
Mix in a bowl 150 ml almond milk with agar-agar. Add it to the blended mixture.
Put it on low heat, mixing it constantly till it thickens.
Pour it in a square shaped tin and store in the fridge for up to 5 days.