Vegan Spice Crusted Chevre

Before I went vegan, I used to buy tubs of local chevre at the co op all the time.  It was mild, slightly tangy (without being goaty) and delicious.  I would top salads off with it, eat it with fruit for dessert, or spread it on toast.  It was a staple.  So, of course I had to figure out how to make a vegan chevre.  At the time, there were not as many good store bought vegan cheeses out there, or they were expensive so that is why I chose to make my own.  I have made it many times over the years, and although the recipes change slightly depending on what I have on hand, it is always good.  Cashew based chevre is the most wallet friendly, but it is pretty amazing made with pine nuts or macadamia nuts if you happen to have some on hand. I don't usually so cashews it is, and it is still darn delicious.  So delicious that in fact my boyfriend Eric loves it too even though he is not vegan.  I have never served it to anyone and had them not like it.  In fact most people are pleasantly surprised how good it is.  I always add a little something to give it a touch of tang, but it never has that off putting goat aroma that regular goat cheese sometimes has that people don't like.

I decided to make some last week because I wanted to serve it on a salad I would be making, and I decided to make a spice crusted one.  I love the aroma of spices like cumin and coriander so those were the main two I used.  I like to sprinkle them on my salads sometimes for extra flavor and crunch, so I knew they would be delicious with the nut chevre.  I added in some red pepper flakes and thyme as well, since I love all of those flavors together, and it smelled amazing!  It tasted even better.  I like the crunch of the spices on the smooth chevre.  This is good eaten just as is, plain honestly, but who sits and eats a log of just cheese.  Well, me maybe.  But I didn't this time because I wanted to save some for that salad I was making.  This cheese would also be good with crackers of course, or veggies, such as stuffed celery like my Grandma used to make.  Or even spread on bagels or toast.  I will leave it up to you what you serve it with.  If you think vegan cheese can't be good I do hope you give this a try.  I have a strong feeling you will love it.

Vegan Spice Crusted Chevre
Serves 10

  • 2 cups raw cashews, soaked for 4 hours, and drained
  • 1/4 cup filtered water
  • 1 Tbsp lemon juice
  • 1/2 tsp sea salt (or to taste)
  • 1/3 cup raw coconut butter, warmed to liquid
  • 1 1/2 Tbsp cumin seeds
  • 1 1/2 Tbsp coriander seeds
  • 2 tsp thyme
  • 2 tsp red pepper flakes

 

Instructions:

  1. In a high speed blender combine the soaked cashews, filtered water, lemon juice, salt and coconut butter and blend until smooth.
  2. Pour into a bowl, place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto a piece of plastic wrap, and shape into a log while wrapping tightly.
  3. Place in the freezer for about 15 minutes until more firm (you want it to hold shape, but still stick to the herbs).
  4. Crush the herbs slightly with a mortar and pestle to make them more aromatic.
  5. Place the spices on a plate, then roll the log in them. Place in the refrigerator until firm, a few hours. Then enjoy!
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