Easy Vegan "Goat" Cheese

🌿 RECIPE🌿

Prep time: 10 minutes ready in: 4 hours

INGREDIENTS

• 1 cup raw cashews, soaked several hours / over night

• ½ cup raw macadamia nuts, soaked several hours / over night

• ¼ cup filtered water

• 1 tablespoon organic apple cider vinegar

• juice of 1 lemon (about one tablespoon)

• ½ teaspoon sea salt

• contents of 1 probiotic capsule (optional)

• 1 tablespoon Kappa Carrageenan (optional)

INSTRUCTIONS

1. In food processor or high speed blender, combine cashews, macadamias, vinegar, lemon juice, contents of probiotic capsule, and water. Blend until smooth.

2. Transfer to a sterilized glass jar. Cover with plastic wrap and secure .

3. Cover/wrap jar in a kitchen towel and leave in a room temperature place overnight.

4. Variations:

5. Add one tablespoon miso to the blended nuts prior to culturing.

6. Add 1 tablespoon Kappa Carrageenan to make it more of a slice-able cheese.

7. Mix in fresh herbs, garlic, sun dried tomatoes, jam or fruit to finished cheese.

🍍 Pro Tips:

* Raw sunflower seeds can be substituted for cashews in a 1:1 replacement in vegan recipes with success. Step 1: Soak them. You will need to soak your sunflower seeds similarly to your cashews.

*Sub the Kappa Carrageenan for Agar Agar. This will result in a less firm, more rubbery cheese.

*If you are in a time crunch you may boil the cashews by covering the cashews with 2 inches of water, and a teaspoon of lemon juice, bring to the boil and reduce heat slightly, to a rolling simmer, for 15 minutes.

*Don't skip rinsing the cashews and Mac nuts! Run water over them for a couple minutes soak them in super hot water for about 5 minutes and then rinse again. (This step really helps to decrease the 'cashew' flavor in the recipe, while still acheiving the wonderful creaminess of the cashew!)

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!