Make this Vegan Goat Cheese recipe and wow your guests at your next holiday party! Chef Megan Alig from Creative Cuisine has created and shared this fun recipe with us. Chef Megan provides catering, delivered meals, cooking lessons/demonstrations, private dinners, and personal chef services in the CSRA.
Follow Chef Megan on Facebook and Instagram at Creative Cuisine Chef Megan or visit her website at www.creativecuisinechefmegan.com.
Vegan Goat Cheese
Prep Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Servings one large log (serves 8)
Equipment
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Food processor
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Small pot
Ingredients
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1 C raw cashews
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⅓ C raw sunflower seeds
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2 tbsp lemon juice
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1 tbsp apple cider vinegar
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1 tbsp miso paste (white type)
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90 grams tofu block (1/4 of a block)
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1 tsp salt kosher
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¼ C almond milk)
Instructions
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Soak the cashews and sunflower seeds (overnight in the fridge or in boiling water for 10 minutes).
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Drain the water from the cashews and sunflower seeds and place into a blender or food processor. Add 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp miso paste, ¼ block extra firm tofu and 1 tsp salt.
Add almond milk to the blender or food processor (with the already partially blended cashew cheese) and blend until smooth and creamy.
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Quickly transfer the cashew cheese mixture into a container of your choice. The cheese takes the shape of whatever you place it in.
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If you’d like to make a “log” of cashew cheese, pour the mixture onto a sheet of plastic wrap and carefully roll the plastic wrap around the cheese, into the desired shape.
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Place the cheese into the fridge and let sit for at least 2 hours to set and the cheese feels firm. If possible, let it sit overnight for best flavor. Top with your favorite honey or jam!
