Baked Cashew "Goat Cheese"

Ingredients

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Canola oil

  6 tbsp or 84g

• Lemon juice

  Raw

  ¼ cup or 61g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Salt

  Table

  1 ¼ tsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Place cashews in large bowl and cover with 3 inches of water. Soak overnight. Drain the water, rinse cashews under cold water, and drain again.
2. Add cashews to a food processor. Purée cashews, oil, lemon juice, tahini, salt, and 2 tablespoons water in food processor for 6 minutes, or until smooth and creamy.
3. Place a large strainer over a bowl and line with a triple layer of cheesecloth. Spoon cashew mixture into cheesecloth.
4. Fold sides of cheesecloth over cheese, and form into a 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid.
5. Preheat oven to 200°. Line a baking sheet with parchment paper.
6. Unwrap cheese, and scrape into a 7-inch-long log on the cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet.
7. Bake for 35 minutes, or until cheese becomes set on the outside but still soft, turning occasionally. Cool and chill. Unwrap cheese.

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