Almond Cheese

1 cup raw almonds
2 cups water for soaking almonds
1/2 cup onion, chopped
2 cups rejuvelac, coconut water, seaweed water or filtered water
1 tablespoon golden miso
1/2 tablespoon chopped garlic
1 teaspoon fresh oregano, thyme, basil and tarragon, chopped/minced
1 tablespoon minced ginger

Fill a container with water and soak almonds for 4 to 8 hours. Drain, place them in a blender with the remaining ingredients and blend well. Pour cheese into a jar, tightly secure with a hemp or cotton cheesecloth and allow fermentation for 1 to 3 hours.

To firm the cheese turn the jar upside down in the refrigerator with a bowl on the next shelf down to catch the whey. Keeps 3 days when refrigerated.

Number of Servings: 8

Recipe submitted by SparkPeople user BIPOLARPRINCESS.