The turmeric gives this a cheddar cheese color. The miso has beneficial bacteria that cultures the almonds and gives them a pleasant, tangy flavor. One teaspoon probiotic powder is a good substitute for the miso.
INGREDIENTS | SERVES 4
- 2 cups almonds
- 1 tablespoon miso
- ½ cup water
- ½ teaspoon turmeric
- 1 teaspoon nutritional yeast
- 1 tablespoon lemon juice
Soak the almonds for 8 to 12 hours. Drain and rinse. Stir together the miso and water with a spoon.
In a food processor with an
Sblade, process the almonds until smooth.
Add the remaining ingredients and continue processing until smooth. Alternatively, you may homogenize all ingredients in a heavy-duty juicer.
The cheese may be eaten immediately. Alternatively, place the cheese in a glass jar and cover with a cheesecloth. Let it sit at room temperature for 4 to 6 hours to culture.
Calories: 426 | Fat: 36 g | Protein: 16 g | Sodium: 168 mg | Fiber: 9 g
Culturing and fermenting nuts and seeds creates a rich, creamy texture and flavor that mimics dairy cheese.