I don't know when I ran across this recipe on a forum somewhere. I was looking for alkaline protein sources, it was probably around the time I saw Brendan Brazier.
Almond Cheese
2 cups raw almonds, soaked for 24 hr & drained
1 cup lemon water (90% water - 10% lemon juice)
1 capsule acidophiles
- remove skin from almonds & put in a blender, add lemon water to cover & blend until smooth & creamy, adding more liquid if needed to keep the mixture blending
- put into a cheesecloth lined colander & allow to drain for 1-2 hr. (keep the liquid, it is like a almond sour milk....)
- now put some weight on top to get a firm cheese & allow to ferment for 7-10 hr. then you put it in the refrigerator for several more hours.
- store in airtight container in the fridge & it will last around 2 weeks.
- you can spice it & then you put the spices in the blender in the beginning
The author of the forum marinates and uses instead of tofu or feta. I think it would be great in a stir fry. Looks like a lot of effort to make, but I thought it was interesting.
Original source: http://www.acidalkalinediet.com/forum/viewtopic.php?p=3861&sid=e2db00e018e08fdfb60616b8bdb2e4e6
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