Servings: 16
Calories: 110kcal
Ingredients
- 2 cups raw, unpasteurized almonds must get these from farmer's market or local farm stand -- commercially available almonds from grocery store are chemically or heat pasteurized
and are not raw. They will not sprout - 1/2 tsp probiotics
- 2 tbsp nutritional yeast
- 2 cloves finely minced garlic up to 4 cloves if you like very strong garlic
- 1 small shallot, minced optional
- 2 tbsp coconut Aminos
- 1 tsp pepper
- 1 tsp pink salt
Instructions
- Rinse 2 cups raw unpasteurized almonds
- Put in glass bowl and cover with filtered water
- 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
- 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
- Put almonds in food processor or blender with 1 1/2 cups water
- Process until creamy
- Add 1/2 tsp probiotics and mix in food processor again
- Put colander over bowl and put cheesecloth over colander
- Pour almond mixture into cheesecloth
- Pull up all 4 edges and tie together
- Pour liquid (collected in glass bowl under colander) into a glass mason jar
- Set it aside... this is almond cream (you'll need 3 T for this recipe and can make almond milk with remainder)
- 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)
- Wait 30 minutes and collect more almond cream from the bottom bowl, pouring into your mason jar
- Return weighted bowl on top and wait another 12 hours (on counter at room temperature)
- Open cheesecloth and pour contents into clean glass bowl
- Mix in: minced garlic, nutritional yeast, coconut Aminos, black pepper, pink salt, and 3 tbsp almond cream (collected liquid)
- Mix with a fork to incorporate all ingredients
- 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
Nutrition
Calories: 110kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Let us know how it was!