Tarragon Macadamia Goat Cheese

By Chef: Lauren Felts
Posted:  October 11, 2013


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Learn to make a delicious cheese spread that can replace goat cheese in your vegan recipes! This recipe by Lauren Felts of The Holy Kale utilizes fresh macadamia nuts, and is cultured with dairy-free probiotics. Coated in a layer of fresh tarragon, this “goat cheese” is super delicious spread thick on raw flax crackers, sprouted bread, or in raw wraps with fresh tomato, greens, and sprouts. Try also incorporating it into a salad!


  • 2 c Macadamia Nuts, raw and soaked
  • 1 cap Probiotic
  • 1/2 c Water, filtered
  • 2-3 tbs Tarragon, finely chopped
  • * Makes enough for 6 + servings


1. Add water, macadamia nuts and probiotic to a high-speed blender or Cuisinart. If you are using a blender, you must have a tamper/twister or something to turn the cheese.

2. Blend until completely smooth.

3. Transfer mixture to a nutmilk bag. Close bag tightly.

4. Place nutmilk bag in a strainer and place into a bowl or container. Place a weight on top to allow for excess water to drain.

5. Store for 1-2 days. Do not refrigerate.

6. After 1-2 days, or until cheese has fermented, remove from nutmilk bag.

7. Place on a cutting board and roll into a log.

8. Add tarragon to the cutting board, evenly spread so that you can then roll the cheese into the tarragon.

9. Once the cheese is evenly covered around the outside, set aside. *You can store this for later use in the refrigerator.