Vegan Goat Cheese

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Servings: 4

Prep Time: 02:10

Cook Time: 00:40

Main Ingredients

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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