Vegan “Goat Cheese” Recipe
I’ll admit it - every once & awhile still succumb to the cheese-tease…it’s been the hardest habit to break. When I do, I only buy “vegetarian cheeses” from a small artisan farm that has a booth at my Farmers’ Market.
However, I’d like to be strong & not give into temptation. Fresh fig & goat cheese is a favorite flavor combination of mine - hence my “Fig & Goat Cheese Pizza.” I went in search of a ready-made alternative, but came up empty handed. So I decided to consult my blogger-buddy at “Vegan Feast Catering” to see if she has a recommendation. Of course she did! Here is her tried & true recipe for “Vegan Goat Cheese.” Thank you, thank you Wasabi Peas! Will give it a try for sure!
Try my standby …it is amazing.
- 1 1/2 cup raw pine nuts, 1/2 cup water
- 1/2 cup cup extra virgin olive oil
- 1 whole lemons, zested, then peeled and quartered
- 1 medium shallot
- 1 tablespoon nutritional yeast
- 1 garlic clove
- Sea salt, fresh ground or milled pepper
Soak pine nuts for 1 hour. Drain, then put pine nuts in a food processor with extra virgin olive oil, lemon quarters, lemon zest, and shallot. Process for about 7-8 minutes until all ingredients are well combined - it will clump together.Transfer mixture into a blender. Add nutritional yeast to mixture in blender and blend on medium speed for about 2 minutes, or until mixture is thick and smooth. Season with S&P. Form into a block or loaf and refrigerate until really cold. You can experiment with different herb additions, citrus such as orange, dried fruits like cherry and cranberry, pecan and walnuts, etc.
