Easy One-hour Vegan Goat Cheese

Step 1

Cover the cashews with 2 inches of water, add the teaspoon of lemon juice, bring to the boil and reduce heat slightly, to a roiling simmer, for 15 minutes.

Step 2

Prepare the molds you will be using (you can use anything, cups, glasses, silicone molds, muffin pans) by brushing the inside lightly with a little oil and splashing water around the mold and then draining any excess water and oil. If making a "log" in a cylindrical glass, I recommend lining the sides with a piece of baking paper to make removal easier.

Step 3

Drain the cashews and process with the lemon juice, melted coconut oil, and garlic until as smooth as possible, stopping to scrape the sides down.

Step 4

Add the salt, coconut milk, and vinegar and process until completely smooth.

Step 5

Mix the agar-agar with the water and boil for at one minute, stirring frequently to prevent the agar-agar from forming a lump and sticking to the bottom.

Step 6

Add the agar-agar and water mixture to the food processor and process until well incorporated. Add the probiotics now if you wish by twisting apart the capsules and emptying the contents into the processor and process again to mix.

Step 7

Spoon the mix into the prepared molds and leave to cool at room temperature for half an hour. Remove from the molds and keep in an airtight container in the fridge until ready to serve.