Dairy Free Cheese:
Makes 2 cups
– 2 cups almonds, blanched and peeled
– 1 cup Rejuvelac or Water Kefir (or 1 cup water with 2 capsules of probiotic powder)
Place the almonds and Rejuvelac in a high-speed blender and process until smooth, adding more Rejuvelac if necessary to form a smooth, creamy texture.
Pour into a nut milk bag or cheesecloth-lined strainer such as a strawberry basket. Allow to strain and ferment for 12-48 hours, until desired tartness is achieved.
Remove the cheese from the strainer.
Add in basic flavoring: Start with about ½ teaspoon salt and 1 teaspoon lemon juice. 1 – 2 teaspoons of nutritional yeast or miso can further deepen a flavor profile. A pinch of nutmeg is excellent too.
Refrigerate the cheese until ready to use. Season further or sweeten your cheese as desired before serving.
Stored in an airtight container in the refrigerator, Nut Cheese it will last for up to two weeks.
Note: To blanch almonds, bring water almost to a boil and turn off the heat. Add the almonds and allow to sit for 3 – 5 minutes. Drain and rinse the almonds, and slip off the peels.
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