Things You'll Need:
- Almonds
- Large pot
- Small metal strainer
- Filtered water
- Large glass bowl
- Cheesecloth
- Fine mesh bag
- Seasonings
- Jars
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Step 1
Sprout the almonds. Soak at least 2 cups of almonds at room temperature for 12 hours, or until they begin to sprout.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
