Almond Chèvre

• Vitamix or other high-speed blender
• rubber spatula
• nut milk bag or cheesecloth*
• wax paper
• tape or rubber band
• large plate

• 2 c blanched almonds**
• ½ c rejuvelac*
• 2 t lemon juice
• ½ t salt
• pinch nutmeg
• garnish: dried herbs (e.g., herbes de Provence); fresh herbs (basil, parsley, thyme, rosemary); or cracked pepper

Pour into the nut milk bag and suspend over the sink or a bowl. Leave to culture for 12-36 hours: the longer it cultures, the more tart and tangy it will get. If your kitchen is very hot, put the cheese in the fridge after 6 hours or so.

Transfer to a bowl and stir in lemon, salt, and nutmeg.

Lay out the wax paper and scrape the cheese onto it, using the spatula to form a ball.

Roll up the paper to form a tube, tape it closed, and refrigerate at least another 8 hours to set.

Sprinkle the garnish on the plate and gently roll the log over it to coat.

Set out with a cheese knife, or carefully slice into rounds.

** I use "long soaked" almonds. If you prefer "short soak," you’ll need twice as much liquid for this almond chèvre.

Adapted from Chef Heather Haxo Philips’s recipe for Herbed Almond “Chevre” on Edible East Bay (visit site).

More: Vegan cheese recipes