This has been such a hit in our dairy free home!!! The recipe is from her ebook, A Cheese Lover's Guide, http://rawfoodchef.com/PDFs/LivingLightACheeseLoversGuide.pdf
Ingredients:
2 cups of peeled almonds, soaked for 8 hours after peeling
2 cups filtered water
1/4 tsp of probiotic powder (make sure it is live, from the refrigerator section of a store and store in the refrigerator in your home)
6 tsp lemon juice
vanilla to taste
Directions:
To peel the skins off the almonds, soak in boiled water for 5 minutes, drain and the skins (mostly) slip off
After soaking the peeled almonds for 8 hours, add the almonds to a high speed blender with the water and the probiotic. Once smooth, divided into 6 pint mason jars to ferment for 8 hours (on your counter). After fermentation, add 1 tsp lemon juice per jar and a dash of vanilla (if desired) and refrigerate. This will store for a week.
nutritional information
calories: 272.1
fat: 23.4 g
carbs: 10.2 g
fiber: 5.8 g
protein: 10.0 g
If desired, use the sweetener of your choice.
We use date paste as our sweetener, 1 TBS per jar.
Ingredients:
1 cups of pitted medjool dates
1 cup of filtered water
1 inch of a vanilla bean
Directions:
processed in a high speed blender until smooth.
We also added 1/2 cup of frozen blueberries per jar.
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