Herb Chèvre Cheese

Fermentation:

1 cup macadamia nuts, soaked

1 cup cashews, soaked

2 acidophilus capsules (just the powder

*add water while blending ingredients until the nuts are smooth, not too watery

Directions: 

Blend above ingredients until completely smooth. Place in the center of a cheesecloth and wrap tightly. Place in a strainer elevated over a bowl and let ferment at room temperature for 36-48 hours or in a dehydrator at 90 degrees for 24-36 hours. Cheese should have a distinctly sour smell when properly fermented.

Flavoring: 

1/2 tablespoon nutritional yeast

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 cup herbs, minced

1 tablespoon organic chickpea miso

Directions: 

Set 2 tablespoons of herbs aside, thoroughly combine the remaining ingredients with fermented cheese base. Using a sheet of parchment paper, roll flavored cheese base into a log shape. Sprinkle remaining minced herbs over a fresh sheet of parchment paper. Roll log in herbs, coating it evenly. Wrap tightly in parchment and allow to age at least 3-5 days in refrigerator before serving.