Vegan Cashew “Goat Cheese”
Though I’m an omnivore, I enjoy finding creative ways to reduce my dairy intake. I especially love solutions that help me confront my true milk-product soft spot for CHEESE. This vegan cashew “goat cheese” does just that. Plus, it’s very easy to make. All it requires is a bit of wait time to let the nuts soak and the “cheese” set.
Vegan “Cashew” Goat Cheese
- Just under 1 cup Raw, Unsalted Cashews
- 3 tablespoons good quality Olive Oil
- 1/4 cup Lemon Juice
- 1 generous tablespoon Miso (red or white)
- 3/4 teaspoon Sea Salt
- 100% Cotton Cheesecloth, you’ll need a triple layered piece that’s at least 7″x 8″
- Food Processor
What to Do:
- Place the cashews in a bowl and cover with 1″ of water. Let sit at room temperature for at least 8 hours.
- Then, drain the cashews in a colander or strainer and rinse well with water.
- Place the cashews in a food processor with the lemon juice, olive oil, miso, sea salt, and water. Blend until the mixture is smooth and creamy, stopping once or twice to scrape down the sides of the work bowl. This should take at least 5 minutes.
- Place the triple layered square of cheesecloth in a sieve over a large bowl. Scrape the “cheese” mixture into the center of the cheesecloth.
- Fold the edges of the cheesecloth up around the “cheese” mixture and twist the ends to seal them (see photo above). You can also secure the ends with rubber bands if you think they need more reinforcement.
- Let sit at room temperature for 1 to 2 hours. Then, cover with plastic wrap and put in the fridge for another 6-8 hours.
- After the “cheese” has rested, preheat oven to 200˚F. Then, unwrap the “cheese” from the cheesecloth. Use a knife to divide it into 2 sections.
- Place each section onto the center of a single layered piece of cheesecloth (you can reuse the cheesecloth from before). Fold up the edges of the cheesecloth and gently use your hands to form each section into a disc. Gather the extra cloth and twist it together (reference photo).
- Line a baking tray with parchment paper. Place the discs on it and bake for 30-35 minutes, turning over twice in the process.
- Remove from oven and let cool at room temperature, then chill.
- Unwrap from cheese cloth and reshape each disc as needed (it’s very forgiving!). Press some freshly cracked pepper, chopped fresh herbs (such as chives or dill), or a dried herbal mix (such as herbs de Provence) on top. Enjoy!
Note: The cheese is also delicious without baking. Be creative!
Recipe & photos by Sophie Slater