Cashew/Macadamia Non-Dairy Chevre | Vegan Cheese Recipe
Cultured cheese recipe adapting water kefir to create a creamy vegan replacement for traditional 'chevre'.
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Cooking tools:
- Blender
- Spatula
- Food grade plastic bowl
- Cheesecloth
- Bamboo mat
- Airtight container
- Measuring spoon
- Measuring cup
- Pitcher
- Oven
- Dehydrator
- Mixing bowl
- Kitchen scale
- Refrigerator
- Kitchen towel
Ingredients
- High speed blender (or in absence of high speed blender, a combination of food processor and blender)
- Spatula
- Food grade plastic or glass bowl/bucket
- Cheesecloth or butter muslin
- Bamboo mat
- Container (ripening box) (for aging/curing cheese)
- Measuring spoons
- Measuring cups
- 170 grams* (1½ cups) cashews
- 224 grams (1½ cups) macadamia
- 59 ml (¼ cup) full fat coconut milk (optional)**
- 5-10 ml (1-2 teaspoons) salt
- 30 ml (2 tablespoons) water kefir
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