1 C nuts and / or seeds
1 C spring or filtered water
1 tsp vegetable bouillon powder or 1 tbsp tamari or miso paste
Fresh herbs such as parsley, mint, lovage, marjoram, chives, basil (whatever you happen to have)
Grind the nuts and / or seeds as finely as possible in a food processor or blender. Add the water, herbs and seasoning and mix well until it is a fine paste, adding more water if necessary. Put the mixture in a bowl, cover with a tea towel and put in a warm place for eight hours or overnight. I personally do not leave it to ferment for 8 hours and eat it straight from the bowl ! It keeps in the fridge for at least 3-4 days.
You can also add a couple of tablespoons of white wine, some curry powder or some garlic to seed and nut cheeses. Some of the best combinations are: cashew on its own; sunflower and cashew; sunflower and sesame; and pesto (which is made from pine kernels and fresh basil leaves plus a little oregano, ½ C olive oil and garlic). Almond cheese is particularly good seasoned with a little curry powder. Brazil nuts and cashew nuts and hazelnuts on their own are good choices.