Live Kefir Grains (2 Tbsp)
. Wash the
Raw Almonds (1 cup)
and place them in a jar with the
Water (3/4 cup)
and kefir. Give it a stir.
Cover with cheesecloth and let it ferment at room temperature for 36 hours.
Peel the almonds. Place the almonds with the liquid and
Salt (1 pinch)
into a food processor and blend until smooth.
Transfer the mixture into cheese strainers or into cheesecloth and let it drain for 6 to 8 hours or overnight.
There you have it. Your vegan cheese is ready! Store it into your fridge for up to 5 days.