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Sprouted Almond Cheese

Sprouted Almond Cheese

Sprouted Almond Cheese

Dietary
Sugar Free
Low Carb
Calories per serving
75
Servings
16 (2T/serving)
Ingredients

2 c raw, unpasteurized almonds (must get these from farmer's market or local farm stand -- commercially available almonds from grocery store are chemically or heat pasteurized and are not raw. They will not sprout)
1/2 t probiotics 
2 T nutritional yeast
2 cloves garlic, finely minced (up to 4 cloves if you like very strong garlic)
1 small shallot, minced, optional
2 T coconut aminos 
1 t black pepper 
1 t pink salt

Directions
  1. Rinse 2 cups raw unpasteurized almonds
  2. Put in glass bowl or mason jar and cover with filtered water
  3. Soak almonds in water, on kitchen counter at room temperature, for 24-30 hours (This allows raw almonds to sprout - you will see a tiny white sprout between the two halves of the almond)
  4. Put almonds in food processor or blender with 1 1/2 cups water and process until creamy
  5. Add 1/2 tsp probiotics and mix in food processor again
  6. Put colander over bowl and put cheesecloth over colander then pour almond mixture into cheesecloth
  7. Pull up all 4 edges and tie together
  8. Pour liquid (collected in glass bowl under colander) into a glass mason jar and set it aside. (This is almond cream. You'll need 3 T for this recipe and can make almond milk with remainder)
  9. Place another, smaller bowl filled with water on top of the almond-filled cheesecloth (This bowl is a weight, intended to squeeze out all the excess almond cream)
  10. Wait 30 minutes and collect more almond cream from the bottom bowl, pouring into your mason jar
  11. Return weighted bowl on top and wait another 12 hours (on counter at room temperature)
  12. Open cheesecloth and pour contents into clean glass bowl
  13. Mix in: minced garlic, nutritional yeast, coconut aminos, black pepper, pink salt, and 3 T almond cream (collected liquid) with a fork to incorporate all ingredients
  14. Cover and refrigerate cheese for up to 1 week

(To make almond milk with leftover almond cream: add equal parts almond cream and water, refrigerate and consume within 1 week)

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