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
  of 1 vegetable stock cube (for 0.5 l) gluten free, crumbled
• 1 tsp curry powder (optioneel)

Assembly

• 100 g cherry tomatoes quartered
• 10 fresh basil leaves