A little while back we went to a couple of cooking demos. This cheese was served by Chef Yvonne of My Eclectic Kitchen after her demo. It was so yummy that I decided to give the recipe a try.
There are surprising few ingredients. It doesn’t take a lot of hands on work. However, there is quite a bit of waiting so you have to be patient. It will be well worth the wait. This was my first time making vegan cheese and I am vey happy with the results. I was a little concerned at first because no water came out when I drained it. Luckily, it still came out great. I’m sure it will get better each time as I get more comfortable wit the recipe. I think I may even experiment with different toppings in the future. Next time, I’m going to try topping it with chopped olives which I think would go great with wine. The recipe is below.
Yvonne's Cranberry Dill Vegan Goat Cheese
- 1 cup raw cashews, soaked overnight
- 4 tbsp coconut oil
- 1/4 cup fresh lemon juice
- 1 tbsp tahini, optional
- 2 tbsp filtered water
- 1/2 tsp fine sea salt
- 1/4 cup dried cranberries, chopped
- 1/4 cup fresh dill, chopped
1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight in the refrigerator.
2. Drain liquid, rinse under cold water and drain again.
3. In the blender or food processor, combine and pulverize the cashews, oil, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed.
4. Place a strainer over a bowl and line it with 3 layers of cheesecloth. Spoon cashew mixture into the center of cheesecloth, fold sides of the cloth over the cheese and form into a 6-inch spherical loaf. Twist the ends of the cloth and secure with rubber bands or twist ties. Set in the strainer over a bowl and let it stand for 12 hours at room temperature.
5. Discard excess water and chill for at least 3 hours.
6. Chop cranberries and dill.
7. Unwrap the cheese and place into a bowl. Add the 2 T of dill into the bowl and mix to combine.
8. On a 12′X12″ piece of parchment or wax paper, place the cheese horizontally in the center to form a log. Use the paper to roll the log neatly into about a 6 inch log.
9. Combine cranberry and remaining dill in a bowl. Sprinkle onto the cheese log, using the paper to roll the log, ensuring the cranberry and dill adhere to the cheese.
10. Chill the cheese log, or enjoy right away with a cracker