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.
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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.