RAWtober

Ingredients:
1 cup soaked almonds (soak them for about 12 hours in purified water)
1/4 cup lemon juice (preferably use freshly squeezed lemon juice from organic lemons)
3 tablespoons cold pressed extra virgin olive oil
1 clove garlic – minced or put through a press
1 1/4 teaspoon Himalayan sea salt
1/2 cup cold purified water

Method:
Puree all of the ingredients in a food processor until it has a creamy consistency (about 5 minutes). Remove the mixture from the processor canister bowl and form it into a ball. Place the cheese in a nut bag or cheesecloth and squeeze out any excess liquid. Place the cloth over a strainer. Put it in the refrigerator to set of about 12 hours. Be sure to put a bowl underneath the strainer to catch any runoff.

After it has set, remove the cheese from the cloth or nut bag and shape into a disc. Place it on a teflex sheet and slightly flatten it. Dehydrate at 115 degrees for about an hour.

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