Almond Cheese

Almond Cheese


  • 2 cups almonds, hot soaked, peeled, and cold soaked
  • 1 cup non-chlorinated water, plus additional to thin, if necessary
  • 1/4 teaspoon probiotic powder


  1. Put the peeled and soaked almonds, water, and probiotic powder in a high-performance blender and blend until smooth, adding more water if necessary to achieve a smooth, creamy consistency.
  2. Line a small colander or plastic berry basket with damp cheesecloth, allowing several inches of the cloth to drape down the sides.
  3. Set the colander or basket on top of a shallow dish and pour the mixture into the cheesecloth. The dish will catch the liquid as it drains from the cheese.
  4. Fold the excess cheesecloth over the top of the cheese, and place it in a warm (not hot) location to ferment. After about 2 hours, place a weight on top of the cheese to help press out the excess liquid. (An ideal weight is a cup of grains or seeds in a glass jar.)
  5. Check the cheese every 2 to 3 hours, and drain the excess liquid so it doesn’t sit in liquid. Continue fermenting for a total of 8 to 12 hours or until the cheese reaches a cheesy flavor that suits your tastes.
Share recipe:

Excerpts from Raw Food Revolution Diet by Cherie Soria, Brenda Davis, RD and Vesanto Melina, MS, RD

Storage Suggestion: After the cheese has fermented to suit your taste, store in a sealed glass container in the refrigerator for 1 week.

How to Peel Almonds

Plunge almonds into a bowl of nearly boiling water and leave them immersed for 3-5 minutes. Add a little cool water to the bowl, making the water cool enough to handle. The almond skins will pop off easily when pressed between your fingers. Next, soak the almonds in fresh, cold water for 8 to 12 hours. Rinse and drain. Your peeled almonds are now germinated and ready to use to make kefir, yogurt, or cheese.