Try making your own Goat and Sheep's cheese!
Perfect spread on crackers or even on its own, this nut cheese is deliciously creamy and can even be made vegan by swapping the Goat and Sheep Protein for Pea Protein.
Protein Cheese Ingredients
150g pre-soaked cashew nuts
100g macadamia nuts
1 scoop Goat & Sheep Whey Protein Powder or Pea Protein Unflavoured (for vegan option)
1 clove garlic, minced
1,5pcs lemons, juiced
1/2 tsp garlic powder
2tsp sea salt
2tbsp extra virgin olive oil
3 tbsp nutritional yeast
1 cup water Chopped chives for coating
Protein Cheese Method
- Place all ingredients into a food processor.
- Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed.
- Place a nut milk bag in a bowl and spoon the cheese mixture into the nut milk bag. Squeeze the contents to extract all the milk liquid without letting the curd through.
- Form the cheese into a "disc." Cover the cheese with chopped chives and place in refrigerator to set for at least 8 hours. The longer it chills, the firmer the cheese will become. (Or place the cheese into a dehydrator to 45°C and the timer for 6 hours to harden a little bit.)
- Store in an airtight container in the fridge.
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