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Some nuts and seeds may be cultured to make a non-dairy cheese but choose only those nuts and seeds which do not go rancid easily. The nuts and seeds should also be organic, fresh and free from mould.



Makes ~ 2 cups.



Grind the almonds to a flour in a food processor or grain mill then mix with either the kefir whey or rejuvelac and enough water to make a thick paste. Spoon the mixture into a glass jar, cap loosely and leave in a warm place (25C - 28C ) for about 6-8 hours or until the mixture has doubled in size. When the nut cheese is ready it should smell cheesy. Store in a refrigerator.



  1. The rejuvelac and kefir whey need to be highly active, otherwise the fermentation time may be greatly increased. Use fresh warm rejuvelac or kefir whey that you have just separated from the cultured milk.

  2. An option is to soak the nuts and seeds overnight before fermenting them. This should ensure that the phytic acid and enzymes inhibitors are more thoroughly removed but it does not produce such a flavoursome nut cheese.

  3. The oils in nuts and seeds may go rancid if stored incorrectly. They are best stored in a refrigerator or freezer, though the nuts and seeds may already have been rancid at the point of sale.

  4. Care should be exercised in culturing anything with a high oil content (e.g. peanuts, coconut, nuts, seeds and olives) because of the risk of aflatoxins, a carcinogenic compound produced by the mould Aspergillus Flavus. If you have any doubts about mould or bacterial growths then discard the culture.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32

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