Vegan Aubergine Rolls

Vegan Cheese

• 200 g blanched almonds
• 500 g water, lukewarm
• 30 g freshly squeezed lemon juice (1-2 lemons)
• 1 tsp cumin seeds
• 1 tsp ground white pepper
• 1 tsp garlic powder
• ¼ - ½ tsp fine sea salt, to taste
• 2 pinches paprika
• 3 tsp agar-agar
• 200 g filtered water
• olive oil, for greasing

Aubergine

• 600 g aubergines, sliced lengthways (5 mm, approx. 20 slices)
• 2 Tbsp olive oil, for brushing

Carrot Cream

• 30 g shallot, halved
• 30 g olive oil
• 300 g carrots, cut in pieces (2 cm)
• 100 g water
• 1 heaped tsp vegetable stock paste, homemade
  or 1 vegetable stock cube (for 0.5 l), gluten free, crumbled
• 1 tsp curry powder (optional)

Assembly

• 100 g cherry tomatoes, quartered
• 10 fresh basil leaves