Raw Vegan Cottage Cheese

Ingredients

Any raw nuts or seeds (only one type at a time) Unrefined sea salt

Preparation

• Use at least half a cup of seeds. Otherwise, there will be not enough bulk to ferment nicely.
• Place the seeds (preferably organic) in a clean glass jar and pour enough fresh drinking wa- ter to cover your seeds. Be sure there is a little extra room in your jar to allow the seeds to expand.
• Soak seeds overnight, a minimum of 8 hours.
• Pour the seeds into a colander to drain off the soaking water, and then place the seeds in a blender and add fresh water to cover the seeds.
• Add a high-quality salt, such as Himalayan salt or unprocessed sea salt (not iodised, commercial salt). You may also use Celtic or another unprocessed salt. Use about half a teaspoon of salt per cup of seeds.
• Blend until creamy or your favourite consistency. If the mixture is not blending properly, add a little more water.
• Place your seeds into a clean, glass jar, leaving about 1/4 extra space to allow the seeds to expand. Cover with a lid.
• Store the blended seeds in a warm, dark place. Stir and check the taste of your mixture daily. It should have a strong, but pleasant taste – slightly sour and reminiscent of cheese.
• When your cheese is ready, store it in the refrigerator. It will keep for about a week.