Raw vegan almond cream cheese

This cheese is inspired by Dill Horseradish Macadamia Cheese by The Raw Chef. Since macadamias are expensive and I don't like horseradish, I made my own version of it. This one lasts a week in the fridge (we ate it before it got spoiled, so may be it lasts much longer :-D) Feel free to play with the herbs and other stuff in it like red bells, chillies, peppar corns, you name it

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Ingredients:

  • 2 cups almonds
  • 3/4-1 cup water
  • 1 capsule probiotics
  • 1tbsp nutritional yeast
  • 1tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 3 tbsp fresh herbs
  • 2 big radishes

 

  • Soak almonds for at least two hours
  • Blend almonds with water and probiotics (empty the capsule)
  • Place the mixture in a nut milk bag in a room temperature (or bit warmer) so the liquid can drop out
  • A great tips is to put a heavy weight on top, like a jar with water
  • Let get fermented for 1-2 days
  • Chop the herbs and radishes really fine
  • Put the cheese mass in a bowl and mix with the other ingredients
  • Mix all together by hand
  • Press into a metal ring with parchment paper in the bottom, or simply fill a nice dish pack to use as a spread
  • Store in the fridge