Off the bat, I want to say that this recipe is not mine. I didn’t envision it or invent it yet when I came across it, I became oddly interested. As a fan of almost all foods (save for scrapple) the concept of making something known and common, aka goat cheese out of something that would cater to those with dietary restrictions really interested me. What would its texture be like? How would its flavor compare to actual goat cheese? Would it be much healthier? How would I feel after eating it? The questions began to circle in my mind and by that point, the ball had started rolling, I was doing it. Full steam ahead.
Part of the reason that I feel comfortable writing software is that when I encounter a situation where a solution does not exist, I just create it. I never got the same feeling from electrical engineering. I really thought it was great to study in school but for the most part, I was using off the shelf components or modules that had already been designed and tested. Naturally there are an infinite amount of ways to connect these components in different configurations but I always felt like I was working inside some pre-defined box. If I would have known then that I preferred abstract thinking, I would have studied computer science from the get go.
How does this relate to vegan goat cheese? We’re human beings and we make things. If something doesn’t exist, we just create it. Just because you don’t eat dairy doesn’t mean you shouldn’t enjoy in the tangy rich texture of goat cheese. You just invent a new way to have it. That’s why this recipe appealed to me. It was very creative. Also, it was pretty simple, a bonus for anyone who’s ever struggled over something in the kitchen.
The original recipe can be found here. Special thanks to C’est La Vegan for the recipe.
Vegan goat cheese is delicious. It has the same tang and texture and is a wonderful thing to have around.
Ingredients
- 3/4 cup raw cashews
- 1/4 cup canola oil
- 1/4 cup lemon juice
- 1 1/4 teaspoons salt
- 2 tablespoons water
- 1 teaspoon cracked black peppercorns or coarsely ground black pepper
Instructions
- Place cashews in large bowl; cover with 3 inches water. Soak overnight.
- Drain liquid, rinse cashews under cold water, and drain again. Puree cashews, oil, lemon juice, salt and 2 tablespoons water in a food processor for 6 minutes, or until smooth and creamy. [Make sure to blend for 6 minutes for a firmer texture.]
- Place strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. [Don't worry if you can't get this into an oval loaf shape. Even if it's more round, it'll still work just fine.] Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.
- Preheat oven to 200 degrees. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.
- Unwrap cheese. Sprinke with peppercorns, pressing to adhere.
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- All the ingredients
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- Put it in the processor
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- Puree!
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- Goat cheese mold
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- Finished with black pepper
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- Vegan Goat Cheese
Cassie
May 10, 2012 at 8:38 pm
Thank you for sharing this with me
It was amazing.
The Cozy Herbivore
May 14, 2012 at 8:45 am
I really like vegan cheeses made with cashew. I think cashew has the fattiest mouth-feel and is therefore closest to dairy cheese. Plus they’re super-easy to make.
This log looks beautiful!
vinny
May 15, 2012 at 8:25 am
I agree with the mouth-feel. This was my first attempt but the texture and flavor was right on.
Melissa
May 14, 2012 at 11:47 am
This is so intriguing. I love regular goat cheese, and it looks so simple. I think I’ll have to try it!