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Vegan Goat Cheese
Prep Time: 02:10
Cook Time: 00:40
1 cup unsalted unroasted cashews, soaked for two hours
1 tsp salt
2 tbsp cider vinegar or white wine vinegar
2 tbsp coconut oil
1/2 cup warm water
1In a high powered blender, blend all ingredients until smooth and creamy, about 2 minutes.
2Place contents of blender into a cheese cloth. Wrap cheese cloth up and place over a strainer. Place the strainer in the refrigerator over a larger bowl so when the cashew cream drains it doesn't make a mess in your fridge!
3Let the cheese drain overnight.
4In the morning, preheat oven to 225F
5Scoop the cheese out of the cloth and spread it into a greased ramekin or small and shallow baking dish. I found that using english muffin molds worked great.
6Bake for 30-40 minutes, depending on how firm you prefer the cheese. I found that 35 minutes was perfect. Remove from the oven and top with dried cranberries, peppercorns, dill, dried blueberries, or any other topping of your choice.
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