How to Make Raw Almond Cheese

Rich in protein, calcium and vitamin E, the almond is a nutritional powerhouse. Incorporate the benefits of almonds into your diet with raw almond cheese, a delicious fermented dish that adds nutrition and flavor to a raw meal. And although it takes some time to make, it's incredibly easy!

Difficulty:

Easy

Instructions

Things You'll Need

• Almonds
• Large pot
• Small metal strainer
• Filtered water
• Large glass bowl
• Cheesecloth
• Fine mesh bag
• Seasonings
• Jars

1. Sprout the almonds. Soak at least 2 cups of almonds at room temperature for 12 hours, or until they begin to sprout.

2. Bring a large pot of water to boil. Using a small metal strainer, blanch a handful of almonds at a time for no more than 5 seconds. Rinse blanched almonds in cool water, and squeeze each one to pop the skin off.

3. Blend peeled almonds on high speed with an equal amount of filtered water, until blended fine. You may need to do this in more than one batch.

4. Pour the almond mixture into a large glass bowl and cover with cheesecloth. Let the almond mix sit at room temperature for 12 hours to ferment. It will bubble slightly and separate into cheese and whey.

5. Place the almond mixture into a fine mesh bag, such as a sprouting bag, nut milk bag or even clean stockings. Hang the bag over the sink or a bowl if you want to catch the whey. Let the almond cheese drain at room temperature for 8 to 12 more hours.

6. Scoop almond cheese into a bowl and season with herbs, spices, finely chopped vegetables, sweetener or extracts. Try dividing your recipe into a few different flavors to see which you like best.

7. Store in the refrigerator in covered glass jars for up to 5 days. If you have no jars, you can use plastic bags that can be securely closed.

Tips & Warnings

• Since it takes two days to make, you probably want to make a large batch of raw almond cheese.

• Almond cheese is rich and filling. Plan on eating no more than ¼ cup at a time-even that is a large serving! Sprinkle it on salads, use it in wraps or eat it with fruit.

• Use the whey to add a tangy flavor to raw soups, sauces and salad dressings.