Raw Vegan Almond Cheese Recipe, Ep230
Over a year ago I took a raw food uncooking class with Cherie Soria of Living Light Culinary Institute. I learned how to make this beautiful Raw Vegan, Herb Almond Cheese which I am going to show you how to make today, plus how to make a collard leaf sandwich out of it as well!!
Nut & seed cheese are great to make because you get all the beneficial bacteria and probiotics, plus its so easy to digest– even for people who have a hard time digesting nuts and seeds.
The full recipe is at the bottom of this post.
Also to get the best Non-Pasteurized, Raw Organic Almonds on earth, Click Here!!
Do you need to lose weight? Get Private Coaching with Natasha where she will answer all your questions and work with you to create a personalized diet that works. Why not make it easy on yourself, work with Natasha so you can reach your health and weight loss goals!! Click here for more information.
2 Cups Raw Almonds (soaked 24-48 hours, peels removed)
1 Cup Water
1/4 tsp probiotic powder or 1 capsule of probiotics (capsule removed)
-blend all ingredients in blend until silky smoooth.
-select a fine mesh strainer and line it with cheese cloth
-pour the almond cheese on cheese cloth, cover it with the cheese cloth, place a plate under the strainer and one over the almond cheese and put a heavy weight (a rock or a jar of water) on top of the plate covering the almond cheese– this extra weight will help push out excess liquids from the cheese.
-Leave the almond cheese in a warm area with no direct sunlight to ferment for 8-12 hours.
Herbed Almond Cheese
2 Cups Almond Cheese
2 tbsp Pine Nuts (chopped)
2 tbsp Red Onion (finely minced)
1 tbsp Fresh Parsley (finely chopped)
2 tsp Light Mellow Miso (not dark miso, must be yellow in color)
1 tsp Green Onion (finely minced)
1 tsp Nutritional Yeast (optional)
1 tsp Garlic (crushed)
pinch of pepper
-Combine all ingredients in bowl and mix well.
-Can be stored in refrigerator for up to 4-5 days.