Vegan "Goat's Cheese"

Takes about an hour to prepare and makes one 'log'.

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Ingredients

1.5 cups (200 g) raw cashews,

3 tablespoons lemon juice + 1 teaspoon, divided

3 tablespoons melted coconut oil

2 cloves of garlic

1 teaspoon salt

1 cup (200 ml) full-fat coconut milk

1/2 tbsp red wine vinegar

1/2 cup water

1 tbsp agar agar

2 probiotic capsules (optional)

A cheese mold; a tall cylindrical glass works well for this.

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In a pot, cover the cashews with 5 cm of water and add 1 teaspoon of lemon juice.
Bring this to the boil then reduce heat to a roiling simmer and leave like this for 15 minutes.
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, line the sides with a piece of baking paper to make removal easier.
Drain the boiled cashews and blend with the lemon juice, melted coconut oil, and garlic until the paste is as smooth as possible. Be sure to stop and push any material from the sides of the blender back into the mix.
Add the salt, coconut milk, and vinegar and blend further, until completely smooth.
Mix the agar-agar with the water and boil for at one minute, stirring frequently to prevent the agar-agar from forming lumps or sticking to the bottom.
Add the agar-agar and water mixture to the food processor and blend until it is 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.
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.

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