Saturday, March 9, 2013
Black Pepper & Herb Vegan Goat Cheese
Other Vegan Cheeses
vegan cheddar fondue
brazil nut parmesan
One of my favorite cheeses yet! Slightly firm on the outside and super creamy on the inside, this tangy vegan goat cheese tastes even better when coated with various herbs and peppercorns.
Vegan Goat Cheese
1 cup roasted, unsalted cashews, soaked overnight
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tbl water
1 1/2 tsp salt
1 tbl whole peppercorns
1 tsp dried dill
1 tsp dried rosemary
Drain and rinse the cashews. Combine with the oil, lemon juice, water and salt in a blender and blend for 5 minutes. Blend for precisely five minutes for a whiter color and firmer texture.
Scrape the cheese out into a large triple square of cheesecloth and join the ends together to make a ball. Set the cheese in a strainer that is sitting over a bowl and rest for 8 hours. Only a little bit of water will seep out but that is important to get rid of.
Preheat the oven to 200.
Line a baking sheet with parchment and place the cheese wrapped in cheesecloth on the pan. Bake for 40 minutes, turning the pan once after 20.
Remove the cheese, cool and chill overnight.
Gently remove the cheesecloth and coat the top with peppercorns, dill and rosemary that have been crushed up in a mortar and pestle or spice grinder.