Nut-Seed Cheese

Course Lunch, Main Dish
Cuisine Macrobiotic


  • 1/2 Cup Blanched almonds or pumpkin seeds
  • 1/2 Cup Sunflower seeds
  • 1/2 Cup Filtered water
  • 2 Teaspoons Apple cider vinegar
  • 1 Teaspoon Miso paste (to taste)
  • 2 Teaspoons Tahini


  • Grind the almonds and seeds until fine.
  • Mix the remaining ingredients into the water and mix thoroughly into the ground seeds. Place in a bowl, cover with a tea towel and leave in a warm place for 12 to 24 hours.
  • Put into ramekins, moulds or a jar. Will store in the fridge for up to 3 days.