PKD Recipes

Ingredients

1 ½ cups raw almonds, soaked 12 hours
1 ½ cups water
3 tablespoons hummus
1 tablespoon coconut oil (or oil of your choice)
juice from 1-2 medium lemons
1 tsp chopped fresh oregano
1-2 teaspoons Himalayan salt (or omit)
¼ – ½ teaspoon pure garlic finely diced

Preparation
Rinse almonds thoroughly in fresh cold water, drain and put into blender. Add 1 ½ cups water. Blend on highest setting for 3-4 minutes. Stop blender, add remaining ingredients and blend until very, very smooth (an additional 3-5 minutes.)
Open and place sprout bag or cotton cloth (or even a clean stocking) in a large bowl or pitcher.
Pour the almond cheese mixture into a bag and close with drawstrings, rubber band, or a twist tie. Place bag of almond cheese mixture in pitcher or bowl so that it will drip and strain for 12 hours. Place draining cheese in the refrigerator for 12-24 hours to thoroughly drip. You can also let the mixture ferment slightly by allowing the cheese to strain on the counter for 6 hours and then moving it to the refrigerator to strain for the remaining time period. Store cheese in the refrigerator for up to 5 days.