Sprouted Almond Cheese

1. 1

   Rinse 2 cups raw unpasteurized almonds

2. 2

   Put in glass bowl and cover with filtered water

3. 3

   Soak almonds in water, on kitchen counter at room temperature, for 24-30 hours, changing the water about 4 times. (This allows raw almonds to sprout - you will see a tiny white sprout between the two halves of the almond

4. 4

   De-husk the almonds. This takes some effort (squeezing the almonds with fingers until they slip out of husks, or using your nail to scrape and "start" them off) so bring a friend. There's also a little clear membrane under the brown husk - be sure to get both

5. 5

   Put almonds in food processor or blender with 1 1/2 cups water

6. 6

   Process until creamy

7. 7

   Add 1/2 tsp probiotics and mix in food processor again

8. 8

   Put colander over bowl and put cheesecloth over colander

9. 9

   Pour almond mixture into cheesecloth

10. 10

    Pull up all 4 edges and tie together

11. 11

    Pour liquid (collected in glass bowl under colander) into a glass mason jar

12. 12

    Set it aside... this is almond cream (you'll need 3 T for this recipe and can make almond milk with remainder)

13. 13

    Place another, smaller bowl filled with water on top of the almond - filled cheesecloth (This bowl is a weight, intended to squeeze out all the excess almond cream)

14. 14

    Wait 30 minutes and collect more almond cream from the bottom bowl, pouring into your mason jar

15. 15

    Return weighted bowl on top and wait another 12 hours (on counter at room temperature)

16. 16

    Open cheesecloth and pour contents into clean glass bowl

17. 17

    Mix in: minced garlic, nutritional yeast, coconut Aminos, black pepper, pink salt, and 3 tbsp almond cream (collected liquid)

18. 18

    Mix with a fork to incorporate all ingredients

19. 19

    Cover and refrigerate cheese for up to 1 week

To make almond milk with leftover almond cream: add equal parts almond cream and water, refrigerate and consume within 1 wee