Cultured Almond Cheese

Ingredients:

• 190g almonds

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon white miso paste

• 1/2 teaspoon dried thyme

• 1 probiotic capsule

Method:

Soak your almonds overnight, and peel the skins (optional step). Blend them well with 3/8 cup filtered water. Add the garlic powder, onion powder, miso paste and thyme and blend it all again. Add the powder from the probiotic capsule to the mixture, and very carefully (slowest setting on the blender), blend the mixture for a few seconds.

Spoon the mixture onto a strainer lined with cheesecloth, over a large pot or bowl, while it drains for 24 hours. Make sure you keep it covered with a dry kitchen towel.

After the first 24 hours, place a heavy pot on top of the cheese and allow it to drain for another extra 24 hours.

Wrap your cheese in waxed paper, baking paper or parchment paper. Place within an airtight container and place in the fridge. Enjoy! (The longer you leave in the fridge, the more it will ferment and taste “cheesy”)