- Soak the walnuts from 1 hour to overnight. Walnuts have quite a bit of tannin in their skins, giving them a slight bitterness. Soaking them longer helps to remove much of this bitter flavor.
- Drain the walnuts and place the almond (or coconut) milk, lemon juice, salt, and nutritional yeast in the blender, add the walnuts, and start blending on low speed.
- Increase the speed only moderately. You are not aiming to achieve a creamy texture, but rather a cottage cheese-style texture.
- Scrape the mixture out of the pitcher and into a cheesecloth or nut milk bag and allow to drain for 1–2 hours.
- Place the drained mixture in a sealed container. You can add garlic, parsley, or other herbs should you desire.
- Keeps refrigerated for up to 5 days, walnuts will sour.
Reprinted with permission from The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese. 2017 by Karen McAthy, New Society Publishers