Soak
and ferment nuts in chlorine free water and clean jar [a few drops of
sauerkraut brine can start the ferment fast; do not use more than a
teaspoon]. Kosher salt [about 3 tbsp per quart of water] for 2 to 6
days [or possibly longer in cold weather] until the ferment has a
sharp odor [not a putrid bad odor].
Poor
out the brine water. Add yeast flakes, miso, garlic [pressed] lemon juice, tarragon [or other herbs] olive oil, chopped olives? Ground Ginger is good,
and even hot pepper sauce.
Mill
in powerful food processor [450 watts or so] use spatula to keep
pushing down the pulp to create a smooth paste. A blender will need
more liquid, so you may need to strain some out. Find a tofu/cheese
press on the internet.
Place
in jars and refrigerate. If you have live lacto-bacteria in it and
plenty of salt you won't need to refrigerate [in hot weather it may
need a little vinegar or more hot pepper]. Do not tighten the lid,
the gas needs to force it's way out.
I
believe that this can be made with much less salt if you ferment the
nuts in a sterilized container, like a pressure cooker that has been
cooking beans. And leave out the Miso. Then keep the cheese cold.
