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
raw pine nuts
cold pressed extra virgin olive oil
freshly squeezed lemon juice
clove garlic, finely minced
ground black pepper
extra pepper for topping
In This Recipe
Place pine nuts in a glass jar or bowl and cover with an inch or two of cold, filtered water.
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.