Warm "Vegan Goat" Cheese Salad & Spreads

Take me home.

When I became vegan I so missed one of my favorite salads topped with warm goat cheese. What I came up with tastes even better without the guilt or cholesterol. I hope you enjoy it too!
If you live or travel to the Philadelphia area you can learn to make delicious vegan recipes like this at one of my Goddess Retreats. 

1 lb raw cashews 
2 -3 lemons
1 1/2 teaspoons of white or mellow miso paste
pinch Sea salt
10 peppercorns 
2 -5 cloves garlic according to taste 
pinch cinnamon

Soak cashews at room temperature in preferably filtered water about 6 hours or less if your kitchen room temperature is hot or longer, up to 10 hour max only if your room is cold .To stop the germination process you can always put in the refrigerator until you are ready to make the cheese. Do not let it sit too long on your counter or it will smell bad. 

Put in high speed blender like Vitamix or the newer Bullets or food processor with S-blade. Add juice of 2 lemons, miso, peppercorns, garlic and some soaking water or or additional lemon to allow it to process. More water may be needed as you move to high speed to keep blender form overheating. Use less water and less blending if wanting a harder ricotta , goat cheese consistency. Use more water and blend on high speed long till it is very creamy if wanting a smooth spread. Taste before final processing to see if you want to add salt or more garlic. 

Cheese molds 
Line the inside of tea cups with plastic wrap and in the bottom use one or all of the following, peppercorns, sun dried tomato pieces, fresh herbs You can also use whole cashews to identify that this is made with cashews as a red flag for any party guests who have nut allergies .
Unmold after refrigeration at least 6 -24 hours to cool the mold and let the flavors mature . The decorations or herbs, or peppercorns will now be on top.You can also form into shapes like a heart pictured above. Serve  with crackers and raw carrot chips or celery logs.

Warm "Vegan Goat" Cheese on Arugula Salad
Scoop the cashew cheese into large spoonfuls and cover with dried or fresh herbs. Freeze at least 1 day. Prepare a bento box style salad or large platter with arugula, multi colored carrot medallions thinly sliced, fresh or dried fig wedges, persian cucumbers, tri color carrots, celery and green apples. Heat your toaster oven and let the cheese balls thaw halfway before baking in oven at 375 degrees for 10 minutes to just release the nut and herb oils and defrost the very center. Serve warm onto of salad and dress with a simple dressing of olive oils and balsamic vinegar.

When you process the cashew cheese longer it becomes creamier. You can also add a little bit of water for a smoother consistency. Serve the spread on toasted French Baguette medallions or Melba toast. Put dip in a beautiful bowl and surround with dipping veggies like broccoli florets, celery, baby carrots, zucchini or peppers.

Check out my vegan slide show 


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