Cultural Misadventures: Vegan Nori-Lemon Almond Cheese

Make a 100% vegan cheese that offers a rich, aged flavor. Slices and melts*

Ingredients & Tools

2.5 Cups Sliced/Peeled Almonds
Salt (to Taste)
3.5 TBSP Coconut Oil
1 TBSP Olive Oil
Garlic Powder
1 ~10″ Nori Square
1 Large Lemon

1 Cup Uncooked, Cleaned or Rinsed Buckwheat
Filtered Water

Food Processor
Dehydrator
Large Plastic Cups or Jars
Cookie Cutter or Metal Form
Cheesecloth or Paper Towels
Parchment or Wax Paper
Strainer or Colander
Small Pot

Method

Dehydrate Lemon
Brew Rejuvelac
Boil Almonds
Blend Ingredients in Food Processor
Mold and Dehydrate
Refrigerate and Age Cheese Product

Dehydrate Lemon

Slice and place lemon halve in dehydrator for 24 hours or until crisp. Refrigerate other half.

Brew Rejuvelac

Pour uncooked buckwheat in cup. Add 2 cups water, drain after 15 minutes. Cover cup with cheesecloth and place in a cool, dark spot. Rinse grains twice daily for 2 days (or until seeds have short sprouts) draining rinse water each time. Avoid over-agitating seeds. Add 3 cups water, stir twice daily. Water will develop cloudy, white tint. Taste water at each stirring and avoid any liquid contamination. When liquid develops a tangy, zesty flavor, strain grains and refrigerate rejuvelac liquid. Optionally, make another batch of rejuvelac with only 1 day of stirring, or dispose of grains.

Boil Almonds

Heat 3 cups water in small pot. Add 2.5 cups almonds once water boils. Boil for 40-45 minutes, strain almonds from water and place in food processor.

Blend Ingredients in Food Processor

Add 1 cup rejuvelac, olive oil, and coconut oil to almonds. Run food processor until mixture is a smooth, creamy consistency (10+ minutes). Squeeze lemon juice from lemon, salt and garlic powder to taste. Add nori and dehydrated lemon and pulse until finely and evenly distributed in the mixture.

Mold & Dehydrate

Place wax or parchment paper in dehydrator, stippling holes in paper for airflow. Place metal form atop paper and carefully pour in blended cheese mixture. Refrigerate the remainder for use as a cheese spread or fill additional molds. Dehydrate for 24 hours, remove form and continue dehydration for another 12 hours or until rind forms.