Vegan Almond Creamy Cheeze

Here is an easy way to enjoy the pulp from homemade seeds or nut mylks. If you are new to the cheeze-making process, this almond cheeze is a perfect and easy introduction.

Warning, this cheeze is addicting. Serve it on a raw cracker with high quality olives and a nice tray of crudités*. This cheeze is made from soaked and fermented almonds - a two-step process that makes it easier to digest. Subsequently, try this recipe with other nuts or seeds.

pulp from organic almond mylk (recipe on website)
one serving of high quality probiotic powder

optional flavors: Himalayan salt, raw organic apple cider vinegar, organic lemon juice, organic fresh herbs and/or organic garlic


Add the probiotics to the almond pulp inside the nut milk bag and mix well. Close the bag tightly with the string.

Place the bag on a strainer with a heavy weight (no metal or plastic - best to use a natural raw unpolished rock or crystal) on top to press out the water. Let it ferment for about 14-18 hours (depends upon how warm the room is).

Remove the cheeze from the bag and season to taste. Form the cheeze into a nice shape and keep into the refrigerator in a glass airtight container. Enjoy at room temperature.

* crudités (from the Latin crudus for raw) are raw vegetable appetizers such as celery , carrot, cucumber sticks and bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears.