Vegan Goat Cheese
Prep time: 
Total time: 
  • ½ c Macadamia Nuts, soaked for 12+ hours, drained and rinsed
  • ½ c Cashews, soaked for 12+ hours, drained and rinsed
  • ¼ c Lemon Juice
  • 1 Tbsp Raw Apple Cider Vinegar
  • 1 Tbsp unpasteurized Miso
  • ½ tsp Sea(weed) Salt
  • Water, as needed
  1. In a blender, blend the nuts, lemon juice, raw apple cider vinegar, miso and salt. Add water sparingly, just enough to help it blend smoothly. This will take 1-5 minutes, depending on your blender.
  2. Transfer to a jar, cover and put somewhere dark-ish and warm for 24 hours.
  3. If you had to add extra water, strain through cheesecloth, hanging in the fridge.
  4. Otherwise, store in the jar, in the fridge for up to 4-5 days. It will firm up even more once cold.
Recipe by The Crushing Cancer Kitchen at