Raw Vegan Pine Nut Goat Cheese

• 1/2 cup raw pine nuts
• 1 teaspoon cold pressed extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1/8 teaspoon lemon zest
• 1/2 clove garlic, finely minced
• 2 teaspoons nutritional yeast
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• extra pepper for topping

1. Place pine nuts in a glass jar or bowl and cover with an inch or two of cold, filtered water.rnSoak overnight.
2. Drain soaked pine nuts and toss into a blender or food processor with all other ingredients.rnBlend for 3-5 minutes until completely smooth
3. Scrape the blended cheese into a small glass jar,rna 4oz mason canning jar works perfectly.rnTap the jar on the counter a couple of times to get out any air bubbles,rnthen use a spatula to smooth the surface.
4. Sprinkle a little additional pepper on the surface and pop the jar into your dehydrator.rn(If you are dehydrator-less, the cheese can be "dehydrated" in the oven, set to 170 degrees, for 3-4 hours.)rn.Dehydrate at 115 degreesrnfor 6-8 hours.rnThe cheese will form a rind on top and firm to the texture of spreadable goat cheese.rnServe the cheese directly out of the jar, as a spread.rnAlternately, you can spoon the blended cheese into a rectangle of cheese cloth, roll it into a log,rntwist the ends and place it in the dehydrator for thernsame amount of time.rnThis will give you a small log of cheese, which can then be served as is orrnrolled in fresh herbs.

nuts, cold pressed, freshly squeezed lemon juice, lemon zest, clove garlic, nutritional yeast, ground black pepper, salt, extra pepper

Taken from food52.com/recipes/28204-raw-vegan-pine-nut-goat-cheese (may not work)