Raw vegan almond cheese topped with dried oregano & pepper flakes
This is way easier than we thought. Don’t worry about exact measurements, just experiment with the following basic idea: soak cashews or almonds, blend with probiotic, let sit. Here’s what we did:
1. Soak raw cashews in water for at least 2 hours. The longer you soak, the softer they become, the better they blend. If you use almonds instead, soak overnight and then pinch each one to peel off the skins.
2. Drain the nuts and blend with sea salt and a few squeezes of lemon juice to taste. Add just enough water— a tiny bit at a time—to make it blend. Optional: add nutritional yeast, garlic, herbs, etc, to taste.
3. Add a probiotic element. This could be a spoonful of organic miso paste, a TBS of coconut kefir, or the powder inside a probiotic capsule. Blend gently for a couple of seconds (it’s best not to “chop up” the microscopic culture strains).
Step 4 with our little rock weight.
4. Some people skip the next cheese-cloth step and just put the mixture into a boiled-clean glass jar. But we did this: hang a double-bagged cheese-cloth inside a jar and pour in the mixture. Fold in the inside bag and lay a small weight on top to press out any liquid, we used a little rock!
5. Cover the jar with a cap or plate and place it in a room-temperature spot for 24-48 hours. We actually put our jar in the dehydrator set on 100 degrees (low) to speed up the process overnight. In the end, you can use the liquid collected at the bottom of the jar as the probiotic element in the next batch.
You’ll know it’s done because it will smell “cheesy.” The longer you leave it, the more sour (fermented) the cheese will be. Pack the drained mixture into a glass container, let cool in the fridge, and enjoy! Optional: top with dried oregano and pepper flakes.