Soak almonds for 8 to 12 hours at room temperature. Afterwards, de-skin the almonds. Discard the skins and rinse the skinned almonds.

Combine the almonds and a pinch of salt in your blender. Add about a quarter cup of rejuvelac and start to blend on a medium speed setting.Increase the blender speed as the almonds break down. Add more rejuvelac as necessary to keep the mixture blending. You may need to pause the blender and tamp the ingredients down. Continue until the mixture is very smooth.

Transfer the almond mixture to a clean glass bowl. Using a clean utensil, take a bit to taste. It should taste bland, just like raw almonds.

Cover and let ferment at room temperature for a day or two. Taste it to test flavour development. It will develop a mild tanginess and take on a milky, yogurt-y flavour. It will get stronger as it ferments. After that, it's ready to use! Combine it with more salt to taste and feel free to add herbs and spices. Or, use it as a base in other more complex vegan cheese recipes.