1 ½ cup plain almond milk
½ cup water
4 tsp agar powder
¼ tsp Himalayan salt
Add everything to a small pan and bring to a boil. Mix well and let things simmer for 4 minutes (whisking all the time) and then pour the mix into a pan to cool in the fridge. That's it ;)
They will harden soon and you don’t even have to oil the pans. After less than half an hour the mix will turn into a “firm gel” and with a little bit of pressure with your fingers that white magical mat will easily come out. Chop as you like and keep in the fridge, covered, for 2-3 days.
Inspired by this recipe here: http://nouveauraw.com/raw-recipies/main-dishes/veganeggless-