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Author Notes: After years of fruitless (or cheeseless...) experimentation I've come up with this-- a pine nut-based raw vegan "goat cheese" that makes me not miss the real thing any more. Quite an accomplishment, if I do say so myself. —Slow Club Cookery
- 1/2 cup raw pine nuts
- 1 teaspoon cold pressed extra virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon lemon zest
- 1/2 clove garlic, finely minced
- 2 teaspoons nutritional yeast
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- extra pepper for topping
- Place pine nuts in a glass jar or bowl and cover with an inch or two of cold, filtered water. Soak overnight.
- Drain soaked pine nuts and toss into a blender or food processor with all other ingredients. Blend for 3-5 minutes until completely smooth
- Scrape the blended cheese into a small glass jar, a 4oz mason canning jar works perfectly. Tap the jar on the counter a couple of times to get out any air bubbles, then use a spatula to smooth the surface.
- Sprinkle a little additional pepper on the surface and pop the jar into your dehydrator. (If you are dehydrator-less, the cheese can be "dehydrated" in the oven, set to 170 degrees, for 3-4 hours.) .Dehydrate at 115 degrees for 6-8 hours. The cheese will form a rind on top and firm to the texture of spreadable goat cheese. Serve the cheese directly out of the jar, as a spread. Alternately, you can spoon the blended cheese into a rectangle of cheese cloth, roll it into a log, twist the ends and place it in the dehydrator for the same amount of time. This will give you a small log of cheese, which can then be served as is or rolled in fresh herbs.