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Mixed up the nut cheese with the miso, lemon juice, and salt.

Mixed up the nut cheese with the miso, lemon juice, and salt.

If you'd like, add a teaspoon or two of miso or nutritional yeast to make the nut cheese taste cheese-y.

If you'd like, add a teaspoon or two of miso or nutritional yeast to make the nut cheese taste cheese-y.

After refrigerating, add a bit of lemon juice...

After refrigerating, add a bit of lemon juice...

Begin with two cups of raw organic almonds.

Begin with two cups of raw organic almonds.

After refrigerating, add 1/2 t sea salt...

After refrigerating, add 1/2 t sea salt...

Et voila! The finished product! So delicious!

Et voila! The finished product! So delicious!

Empty the blender contents into a cheese-cloth strainer where there is room for the nut mixture to drain.

Empty the blender contents into a cheese-cloth strainer where there is room for the nut mixture to drain.

Now it's time to put the nut cheese into molds. I used ramekins lined with cheese cloth.

Now it's time to put the nut cheese into molds. I used ramekins lined with cheese cloth.

After soaking, remove the peels, which should be easy after soaking. Pinch one end of the nut and the nut should slip out of the casing.

After soaking, remove the peels, which should be easy after soaking. Pinch one end of the nut and the nut should slip out of the casing.

Soak in water and an 1/2 t of sea salt. Soaking the nuts make the nuts more digestible and more nutritious. Soak overnight.

Soak in water and an 1/2 t of sea salt. Soaking the nuts make the nuts more digestible and more nutritious. Soak overnight.

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