Almond Cheese – Vegan
100% vegan, this cheese requires only 2 ingredients. It has a strong cheese flavor and it is perfect to dress some pasta or spread on your bread!
Recently I have been loving experimenting with natural fermentation of food. Fermented foods are not only great to heal your guts, they are great friends to your overall health and well being. I try to incorporate them into my diet daily with kefir, kombucha, sauerkraut, homemade kimchi, Japanese nato. Just a small portion would do so good to your body!
Today’s recipe is my last experiment with fermentation: this time I come to you with a super easy “cheese” made from activated almonds and kefir serum. Yes, just these 2 simple ingredients and a few days will bring on your dining table this cheese flavored spread which you can use on bread, salads, pasta or anything you like!
- 150 g raw almonds
- 15 g kefir serum
- 200 ml water
- pinch of salt
Take some kefir serum. I used the one I had from making soy milk kefir
Wash the almonds and place them in a jar with the water and serum. Give it a stir.
Cover with cheese cloth and let it ferment at room temperature for 36h.
Now, you should peel the almonds, but I was too lazy and inpatient so I skipped this part! And let me tell you…It was JUST FINE! Place the almonds with the liquid and salt into a food processor and blend until smooth.
Transfer the mixture into cheese strainers (the one we use for making ricotta) or into cheesecloth and let it drain for 6 to 8 hours or overnight.
There you have it. Your vegan cheese is ready!
Store it into your fridge for up to 5 days.