- 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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Soak 1 c. pinenuts for an hour or more. Drain and let dry.
Grind in the food processor, only until crumbly. Add:
1/4 c. nutritional yeast
1/2 tsp. salt, or more to taste
juice of 1/2 lemon
Dehydrate overnight at 104 degrees, until crisp and crumbly. Delicious over salads, on top of guacomole,
2 cups pumpkin or sunflower seeds
1 cup pignoli nuts
1 inch / 2.5 cm piece ginger, peeled
2 cloves garlic
1 t dried oregano
1/4 cup fresh basil
Braggs to taste
Combine all in a blender with enough water to cover. Start blender,
adding more water to produce a very thick creamy liquid. Pour into a
sprout bag and squeeze out liquid. You are left with cheese.
The remaining liquid becomes a dressing with the addition of fresh
minced herbs and a little more braggs amino. To thicken the dressing
blend in some tahini.
The yield varies, so double or triple the recipe to meet your needs.
Use this cheese as stuffing for celery, mushrooms, cucumber boats,
etc. If you have a small blender, cut recipe in half to accommodate
its size. Make this into a sweet cheese by eliminating last five
ingredients and adding dates with cinnamon instead.
From ‘Dining in the Raw‘ by Rita Romano. - Show quoted text -