12-72 hours fermentation time
about 1 cup
1 cup raw almonds, soaked overnight and drained
1/2 tsp sea salt, or to taste
1/4 cup water
A few Tbsp sauerkraut brine or probiotic powder (open and empty about 1-2 capsules)
Minced fresh herbs, such as rosemary or thyme (optional)
1 - 4 cloves garlic, minced or grated (optional)
1. Blanch soaked almonds by covering them in boiling water and let sit a few minutes. Drain and slip the skins off.
2. Combine water, sea salt and peeled almonds in a food processor and blend until smooth, stopping to scrape down the sides of the bowl. Add more water if needed to get a thick, spreadable texture.
3. Add brine or probiotic powder and mix well.
4. Pour blended almonds into a large jar and cover the top with a piece of cloth or plastic wrap, securing it with a rubber band. Store in a cool, dark place overnight or until the desired sourness is achieved; taste every 12 hours. (This may take up to 3 days in cooler climates.) The cheese will bubble up during this fermentation process.
5. Add herbs and garlic, if using, and stir well.
6. Store in an airtight glass container in the refrigerator until ready to serve.