Easy vegan fermented chèvre cheese

THAT VEGAN CULTURED GOAT'S CHEESE YOU WILL LOVE! EASY & SIMPLE DAIRY FREE CHÈVRE CHEESE RECIPE
• 2 cups raw cashews, soaked overnight
• 1/2 teaspoon of salt
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 1/2 teaspoon of nutritional yeast
• 1 tablespoon of apple cider vinegar
• 1/4 cup of water
• 1 or 2 capsules of 50 billion vegan probiotics
• For extra white color, you can add a teaspoon of white food color

Instructions

  • 1.
    For a brighter final color, pick out the yellowish and darker cashews from the soaked ones. Rinse and drain the cashews, add the cashews to a blender, add the remainder of the ingredients and blend until a smooth paste. Add the probiotics last.
  • 2.
    Wrap the cashew cheese into a cheesecloth, tie the cheesecloths ends, put in on a non-metal colander or a plastic sieve and put it in a warm protected place, such as an oven, (with the oven turned off!) and leave it there while it ferments for about 1 to 3 days.
  • 3.
    Notes
  • 4.
    To guarantee that the probiotics will work better, you can add them last, after you finish blending so it doesn’t get in touch with the blender metal blades.
  • 5.
    Use plastic or glass containers and wooden spoons only, metal will cut out the probiotics fermentation power and the recipe won't work.
  • 6.
    To avoid contamination, all the equipment and utensils you’re using to make the cashew chèvre should be very well cleaned and disinfected, I do it by washing everything I will use for this recipe in the highest temperature in my dishwasher then let everything soaking in boiling water for 5 minutes, except for the cheesecloth, to which I hot iron a couple times each side.
  • 7.
    For extra white color, you can add white food color, after the cheese is fermented and ready to be eaten
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