The prospect of making raw cheese seemed a little daunting to me, however it is incredibly easy to make and the end result is so creamy and delectable, I encourage you to also give it a try.
• 2 cups of almonds (soaked for 8 hours and skin peeled)
• 1 tablespoon miso paste
• 1 teaspoon probiotic powder (you can just pop open a probiotic capsule if you do not have powder)
• 1/2 teaspoon each of dried dill, chives and or parsley (or any other dried herbs of your choice)
• 2 tablespoons fresh basil and parsley
• Pinch of Celtic or Himalayan sea salt
1. Soak almonds overnight in water. Drain and pop off skins. I find it easier to do this if I have quickly blanched the almonds in some boiling water.
2. Place all ingredients in food processor. Process until smooth. This will take a bit of time, so just be patient.
3. Place nut mixture in nut-milk bag or colander lined with cheese cloth.
4. Give a light squeeze and place in a warm area for 10 to 12 hours (up to 24 hours for a more firm cheese). I placed mine on top of the dehydrator overnight.
5. You can use the cheese at this point or if you want it more firm, place it in the dehydrator for a few hours (at 115 degrees) to form a rind. Serve with flaxseed crackers or on top of your favourite salad.