• 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