Serve as you would cream cheese or goat cheese.
You can also blend with more healthy flax oil and minced fresh garlic or herbs to make a healthy dairy-free dip
- 290 g. raw almonds
- 250 ml water
- 1 tsp. light miso
- ½ tsp. probiotic powder (can use probotic health capsules or 4 tbsp soy yoghurt)
- 1/8 tsp. nutmeg powder
- ½ tsp. dried garlic powder
- ½ tsp. salt
- 2 tbsp. nutritional yeast flakes
- 10 g. organic cold-pressed flax oil
- black or other peppercorns and/or cracked pepper
- coarse salt
- Soak almonds for 8-10 hours
- Put soaked, skinned almonds in blender with water, miso, and probiotic powder. Blend for one minute on high spped.
- Line a colander or strainer with cheesecloth and set over a bowl to collect liquid as it drains. Put blended mixture into cheesecloth and overlap with extra cheesecloth. Place a small plate and weight on top. Allow to ferment in a warm (not hot) place for 12-24 hours. (Less time is needed in warmer weather.) I put mine in the oven with just the light bulb turned on for 24 hours.
- Once fermented, add garlic powder, nutritional yeast, 1/2 tsp. salt and nutmeg into to the flax oil and then stir gently into the cheese..
- Press into molds and refrigerate. After about four hours (or more), gently remove from molds and coat the rounds with a mixture of peppercorns and ground salt. (Depending on what type of pepper you are using, you may want to loosely grind peppercorns with coarse salt in blender before doing this.) Keep wrapped in parchment paper or butchers paper in fridge for up to 5-6 days.