I adore Julie Piatt, aka Sri Mati. She is the author of “This Cheese is Nuts” and is also what you might call my spiritual mentor. She is a peace-loving hippie momma and a vegan. And she has created the best vegan version of goat cheese or chèvre that I’ve ever had. I make this recipe at least 2-3 days before I want to use it. I think the longer it has to sit and ferment, the better.
Julie Piatt’s Macadamia Nut Herbed Goat Cheese
If you don’t have a dehydrator, don’t fret. You can use your oven on the lowest setting (mine is 150°) and bake for 1 hour. Because I make a lot of vegan cheeses I always keep acidophilus caps in the fridge. Also, I think it goes without saying that you do have to open the capsules before using, but I’ll say it anyway!
- 2 cups raw macadamia nuts
- 1 capsule acidophilus (3-billion active-cultures strain)
- 1/2 tsp. + 1/8 tsp Celtic sea salt
- 1/2 cup unsweetened coconut milk
- 2 tsp refined coconut oil (make SURE it says “refined”)
- 1 tsp Himalayan sea salt
- 2 Tbsp za’atar, or other herb combo such as thyme, oregano, marjoram
- Add everything but the za’atar to blender. Blend on medium speed until smooth. Depending on your mixer this could take anywhere from 45 seconds to 3-4 minutes.
- Transfer mixture to the center of cheese cloth. Gather the edges and tie off each end with string. Place in dehydrator and dehydrate at 90° for 24 hours. If you do not have a dehydrator you can achieve something similar in a low oven at 170° for one hour.
- Once aging is complete remove cheese from the cloth including the rind, and add to stand mixer. Mix until light and fluffy.
- Adjust seasonings to taste. She recommends adding the remaining 1/8 tsp, if too mild.
- Turn cheese out onto clean workspace and divide in half. Roll 1/2 of the cheese inside wax paper until it forms a nice even log. Repeat with the other half.
- After the logs have set roll in herb mixture and refrigerate for at least 2 hours.
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