This is a basic recipe (not my recipe found it from Amos's google search) using raw nuts (be sure to take of any skins first)
Nut Cheese
A nut cheese recipe, which can be used with most nuts (cashews are an extremely good choice, and pistachios too!). A word of caution however, brazil nuts, macadamias and pine nuts don't work well with this recipe. Although they are very tasty nuts, for some reason they have a bitter taste when you culture them. I don't know why this is, but know that they all share in common a high fat content, whatever that means. Continue to enjoy them, but as nature gives them to you, not as a nut cheese.
Here's the recipe, which is extremely simple to make. Enjoy!
Raw nut cheese can be made without a dehydrator. It is better for you & tastes better too! The nuts must be raw. Heated nuts will spoil your cheese. Raw nuts ensure only good bacteria grow that make the nut cheese taste great!
1 lb nuts
water
Put 1 lb. of nuts into your food processor or vitamix. Add purified water to make a thick cream. Spread evenly on bottom of glass baking pan, and cover with cheesecloth or a clean kitchen towel. Let it sit
in the open air 2-3 days, tasting periodically. If it tastes "off" you will need to start again, otherwise it's fine. At the end of this time, put it in a covered container & refrigerate. When it begins to taste pleasantly sharp, it's ready for use. Refrigerated it lasts a long time, continuing to improve in taste.
HINT: Save a small amount. Add it to your next batch to ensure it gets off to a proper start!