Spreadable Almond Cheese 3 Ways
[Vegan]

To make the cheese base:

1. Soak almonds in water for 6 to 8 hours or overnight.
2. Drain almonds reserving 1/2 cup of the soaking liquid.
3. Place almonds and pro-biotic powder into a high speed blender or food processor and blend.
4. Add a little water at a time to keep the almonds blending. You want just enough water so that the almonds blend smooth but is still nice and thick.
5. Place cheesecloth over a bowl and scoop almonds mix into the center.
6. Wrap cloth around cheese forming a ball and twist the cloth together at the top to hold together.
7. Place cheese in a pasta strainer over a bowl so that the liquid can drain.
8. Place a heavy object like a mason jar filled with water on top of the cheese to put pressure to drain the liquid.
9. Place in a not too cool place in your home and let drain for at least 24 hours.
10. When cheese has drained for 24 hours, remove from cheesecloth and add any salt and flavorings that you like!

To Make the Garlic Cheese:

1. Mix together almond cheese, salt and garlic. Reserve a tablespoon of garlic for topping.
2. Taste and adjust seasonings to your liking.
3. Place in a ramekin or mini cheesecake pan.
4. Refrigerate until cold and slightly firmer.
5. Drizzle top with olive oil and more garlic.

To Make the Pesto Cheese:

1. Mix together almond cheese base, 1 tablespoon of pesto, and salt.
2. Taste and adjust salt to your liking.
3. Place in ramekin or mini cheesecake pan and refrigerate until cold and slightly firmer.
4. Remove from dish and top with remaining pesto.

To Make the Spring Onion Cheese:

1. Mix almond base, green onions and salt until combined. Reserve a few green onions for topping.
2. Taste and adjust seasoning to your liking.
3. Place in a ramekin or mini cheesecake pan and refrigerate until cold and slightly firmer.
4. Remove from dish and top with a drizzle of olive oil and a few more onions.