Calories Per Serving: 75
Servings: 16 (2T/serving)
Ingredients:
2 c 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 t probiotics
2 T nutritional yeast
2 cloves garlic, finely minced (up to 4 cloves if you like very strong garlic)
1 small shallot, minced, optional
2 T coconut aminos
1 t black pepper
1 t pink salt
Directions:
- Rinse 2 cups raw unpasteurized almonds
- Put in glass bowl or mason jar and cover with filtered water
- Soak almonds in water, on kitchen counter at room temperature, for 24-30 hours (This allows raw almonds to sprout – you will see a tiny white sprout between the two halves of the almond)
- Put almonds in food processor or blender with 1 1/2 cups water and process until creamy
- Add 1/2 tsp probiotics and mix in food processor again
- Put colander over bowl and put cheesecloth over colander then 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 and 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 T almond cream (collected liquid) 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 week)
