Fresh herbed goat cheese slathered on a sesame-flax (tastes-like-a-Ritz-recipe-coming-soon) cracker. Vegan never tasted so good :)
Creamy Herbed "Goat" Cheese is a dream! Perfect for entertaining amongst a gorgeous platter of fresh fruit, crudites or crackers. Or, keep it all to yourself for a yummy sandwich spread and endless other options. I know I always say this, but this pristine yumminess tastes better than dairy-based cheese... hands down better than store-bought vegan varieties also. Rich, creamy & smooth with an irresistible tang and a zing from your favorite herbs and spices! Being vegan just keeps getting better and better.
This recipe is so fun to customize too! Swap out the macadamias for pine nuts or cashews. Have fun making your cheese into a classic wedge shape, a cheese log or ball. Coat it in your own personalized mixture of favorite herbs or try a chic coating of fresh cracked pink, green & black peppercorns, lemon zest and himalayan sea salt!
Making my own raw vegan cultured cheese always feels like such the accomplishment! Yet, in actuality it's amazing how very simple the process is - especially compared to the incredibly delicious end results. Add to that, the amazing nutritional, energizing, beautifying & longevity building qualities of this probiotic, protein and enzyme rich treat, and we have a major win win winner!
Have fun! Let me know your customized twist on this insanely simple delight.
Creamy Herbed "Goat" Cheese is amazing with fresh fruit, crackers, as a sandwich spread or all by itself!
Recipe for Creamy Cultured Herbed "Goat" Cheese
- 2 cups raw Macadamia Nuts soaked overnight & rinsed
- 1/2 teaspoon probiotic powder or 1 cap of your favorite probiotic
- 1 1/2 teaspoon Himalayan salt (or to taste)
- 1/2 cup filtered water
- 2-3 tbs of your favorite herbs finely chopped (Finely grated lemon rind, fresh ground pink and black peppercorn & Himalayan salt is yummy too!)
1. Add nuts, probiotic, himalayan salt and water to a high-speed blender (such as a Vitamix). Blend using a tamper until smooth.
2. Scrape mixture out onto a piece of cheesecloth and wrap tightly. Alternatively use a nutmilk bag.
3. Place wrapped cheese into a mesh strainer set inside another bowl. Place a weight on top of your cheese package to assist to drain.
5. Store at room temperature for 1-2 days to allow your cheese to culture.
6. Once fermented, remove mixture from cheesecloth or nutmilk bag and make into a ball, log or triangle shape. Roll, pat or dip your beautiful cheese into your favorite assortment of chopped herbs until completely covered on the outside.
7. Serve drizzled with extra virgin olive oil. Delicious with a rainbow of beautiful vegetables, fruits, crackers, on fresh crusty (gluten free) bread, as a sandwich spread... endless possibilities :)
Store in the refrigerator.
What customizations will you make to the recipe? Let me know your twist!
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