Almond Cheese

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.


  • 2 cups almonds
  • 1 tablespoon miso
  • ½ cup water
  • ½ teaspoon turmeric
  • 1 teaspoon nutritional yeast
  • 1 tablespoon lemon juice
  1. Soak the almonds for 8 to 12 hours. Drain and rinse. Stir together the miso and water with a spoon.

  2. In a food processor with an S blade, process the almonds until smooth.

  3. Add the remaining ingredients and continue processing until smooth. Alternatively, you may homogenize all ingredients in a heavy-duty juicer.

  4. 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

Nut Cheese

Culturing and fermenting nuts and seeds creates a rich, creamy texture and flavor that mimics dairy cheese.

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