Sprouted Almond Cheese

Sprouted Almond Cheese

Sprouted Almond Cheese

Sprouted Almond Cheese
Servings: 16
Calories: 110kcal


  • 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


  • 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


    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!