1 cup blanched almonds
1 cup almond milk
2 tablespoon agar powder
1/3 cup sauerkraut, no juice
2 teaspoons light miso paste
1/4 cup nutrional yeast
1/4 cup refined coconut oil
1 teaspoon salt
2 teaspoons Herbs de Provence, this is a mix of marjoram, rosemary, thyme, oregano, and lavender
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
Soak almonds in hot water for several hours, or cover in water in a microwave safe container, and microwave for 3 minutes. Drain and rinse.
Add almonds, and all of the remaining ingredients EXCEPT the almond milk and agar to a food processor or high speed blender. Blend for a minute to mix everything up and break down the almonds.
Add the almond milk and agar to a medium sized sauce pan. Heat over medium heat on the stove top, whisking continuously until the mixture begins to bubble and thicken.
Add the milk and agar mixture to the food processor along with the other ingredients, and blend for several minutes until the mixture is creamy and smooth.
Transfer the cheese to a couple small bowls or large ramekins.
Store uncovered in the fridge for several hours to allow cheese to set. Once the cheese has set, store in an airtight container in the fridge for about a week.
Yields 2-3 cheese rounds, depending on the size of bowls you use