📖 Instructions

1. Begin by rinsing 1 cup of raw almonds thoroughly under cold water. This step removes any potential dirt or debris and ensures a cleaner flavor. Don't skip it!
2. Now, place the rinsed almonds in a medium-sized bowl and cover them completely with cold water. Let them soak for at least 4 hours, or preferably overnight. Soaking helps soften the almonds, making them easier to blend into a smooth, creamy texture. Remember, patience is key here; a longer soak equals a creamier cheese!
3. Once the almonds have soaked, drain them well using a colander. Rinse them again under cold water to get rid of any excess starch. Give them a good shake to remove as much water as possible.
4. Next, it’s time to bring out your food processor. Add the drained almonds to the processor along with 1/2 cup of water, 2 tablespoons of lemon juice, 1 tablespoon of nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder. If you’re feeling adventurous, add in some fresh herbs at this point! (See FAQ above).
5. Secure the lid on your food processor and pulse for a few seconds, then process continuously until you achieve a completely smooth and creamy consistency. This may take a few minutes, depending on your processor. Scrape down the sides as needed.
6. Now comes the most important step. Taste your vegan goat cheese and adjust the seasoning as necessary. You might want to add more lemon juice for tang, salt for sharpness, or garlic powder for a stronger garlicky punch. Do a little taste test as you go to create the perfect flavor balance!
7. Once you’re happy with the flavor, transfer the creamy mixture to a cheesecloth-lined colander set over a bowl. You can also use a fine-mesh sieve if you don’t have cheesecloth. The cheesecloth will help to further remove any excess moisture and give the cheese a slightly firmer consistency. But don't be afraid to skip this step if you want a softer, creamier cheese!
8. Let the mixture sit in the colander for at least 30 minutes to an hour, allowing it to drain. The longer it drains, the firmer your cheese will become.
9. Once the draining is done, gently scoop your tangy vegan goat cheese into an airtight container. Store it in the refrigerator for up to a week. Enjoy!
10. And there you have it – your very own delicious homemade vegan goat cheese! It’s amazing on crackers, bagels, or even as a spread in sandwiches. Seriously, the options are endless. Get creative and have fun with it. I bet you'll find yourself using it on everything!