I have a love affair with anything fermented or pickled so when I found a recipe for goaty cashew cheese on Melomeal.blogspot I knew I had try making it. I honestly don’t know if it taste like goat cheese but it’s super yummy and I will use in a pasta dish I making for lunch today. You can eat the cheese once it’s been blended but to take a step further and culture the cheese more you can place in a yogurt maker overnight, which I did. Happy Sunday Everyone!
Raw Goat Cheese
1 cup cashews
1 cup sauerkraut
2 tbsp. miso
2 tbsp. Dijon mustard
1 tsp. umeboshi vinegar or apple cider vinegar
Pinch of salt
Blend everything well in a food processor. Place in yogurt maker if using it.