Frederic Melton
There are many recipes for vegan goat cheese, which is typically made with cashews, vinegar, lemon juice, and probiotic capsules. The process involves blending the ingredients and adding hot water with agar-agar powder to create a gelatinous mixture that can be poured into a mold. The cheese can be ready in under an hour, but for a cultured cheese with tangy flavors, it can be left to ferment for 10 hours or more. This versatile vegan alternative to goat cheese is perfect for crumbling, baking, grilling, and slicing, and can be enjoyed on pizzas, salads, crackers, or toast.
| Characteristics | Values |
|---|---|
| Ingredients | Cashews, vinegar, lemon juice, probiotic capsule, water, agar-agar powder, almond milk, coconut oil, salt, onion powder, garlic powder |
| Preparation | Soak cashews in water, blend with other ingredients, add hot water with agar-agar, pour into a mold |
| Taste | Creamy, tangy, salty, crumbly |
| Texture | Soft, light |
| Time | Ready in under an hour, or overnight if adding probiotics |
| Storage | Keeps for about a week in an airtight container in the fridge |
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What You'll Learn
Soaking cashews
Choosing the Right Cashews
Start by selecting raw cashew nuts, which are essential for making vegan cheese. You can buy them in bulk or choose broken cashews, which are usually more affordable.
Quick Soak Method
If you're short on time, the quick soak method is a great option. Simply add the cashews to a saucepan and cover them with water. Bring the water to a boil, then immediately remove the saucepan from the heat. Let the cashews sit in the hot water for 15 to 20 minutes. This will soften the nuts and make them ready for blending.
Overnight Soak Method
For a longer soak, you can leave the cashews to soak overnight. Cover the cashews with room temperature water or opt for boiling water. Soaking them overnight ensures that the nuts absorb enough liquid, resulting in a creamier texture for your vegan cheese.
Draining and Blending
After soaking, it's important to drain the cashews thoroughly. Transfer the softened cashews to a blender or food processor. You can add other ingredients, such as lemon juice, vinegar, or the contents of a probiotic capsule, along with water, to create a creamy and tangy mixture. Blend until you achieve a smooth and creamy consistency, adding more water if needed.
Adjusting the Consistency
The consistency of your vegan cheese can be adjusted by controlling the amount of water added during blending. For a firmer texture, add water gradually until you reach the desired consistency. On the other hand, if you prefer a creamier cheese, you can add a little more water to the blender.
By following these steps for soaking cashews, you'll be well on your way to creating delicious and versatile vegan goat cheese with a texture that rivals that of traditional cheese.
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Culturing
To begin culturing, you will need to soak nuts in water for several hours. This step is crucial, as it softens the nuts and creates a lighter, softer texture that is ideal for vegan cheese. Cashews are a popular choice for this recipe, as they are creamy and rich in flavour, but other nuts such as macadamia nuts can also be used. Soaking the nuts in water for an extended period helps to break down the nuts' natural enzymes, making them easier to blend and giving the cheese a smoother, creamier texture.
After soaking, the nuts are drained and transferred to a blender. At this stage, other ingredients such as vinegar, lemon juice, and probiotic capsules are added to enhance the flavour and tanginess of the cheese. The mixture is then blended until smooth, creating a base for the vegan goat cheese.
The culturing process begins when the blended mixture is left to ferment. This is typically done by covering the mixture and leaving it in a dark, warm place, such as an oven or kitchen cupboard, for at least 10 hours or overnight. During this time, beneficial bacteria will develop, adding nutritional value and a tangy flavour to the cheese.
Once the culturing process is complete, the cheese can be removed from its container and stored in an airtight container in the fridge, where it will keep for about a week. This culturing technique is a key step in creating a delicious and nutritious vegan goat cheese with a unique flavour and texture.
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Boiling
The process of making vegan goat cheese involves boiling in several steps. Firstly, raw cashews are added to a bowl and covered with boiling water, allowing them to soak for a period of time, typically around 30 minutes, but some recipes suggest a shorter time of 15 minutes, and others a longer time of up to 8 hours. This soaking step helps to soften the cashews and prepare them for blending.
After draining and rinsing the soaked cashews, they are then blended with various ingredients, depending on the recipe. Common ingredients added to the blender include lemon juice, vinegar (either apple cider or distilled white), almond or another non-dairy milk, coconut oil, salt, onion powder, and garlic powder. Some recipes also include tofu for extra creaminess and a tangier flavour.
The next step in the boiling process involves agar agar powder. This powder is mixed with cold water in a saucepan and heated with constant stirring until it reaches a boil. Agar agar is a crucial ingredient as it acts as a thickening and gelling agent, providing structure to the cheese. Once the mixture boils, it should be maintained at this temperature for approximately one minute, during which time it will become thick and gelatinous.
The agar agar mixture is then quickly removed from the heat and poured into the blender with the cashew mixture, combining the two. This final mixture is then blended briefly before being transferred to moulds or containers for setting.
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Blending
To begin the blending process, it is essential to start with soaked cashews. Soaking the cashews helps soften them, making them easier to blend and resulting in a lighter, creamier texture for the cheese. The cashews should be submerged in water for several hours or even overnight to ensure they are sufficiently softened.
Once the cashews are adequately soaked, they can be drained and transferred to a blender or food processor. It is important to ensure that the cashews are well-drained to prevent excess liquid from affecting the consistency of the final product.
In addition to the soaked cashews, several key ingredients are added to the blender. Distilled white vinegar is a popular choice, as it imparts a uniquely cheesy flavour to the cheese. Lemon juice is also commonly included, adding a tangy note to the cheese. It is recommended to use freshly squeezed lemon juice for the best flavour, but bottled juice can be substituted in smaller quantities.
Water is another essential component in the blending process. It helps to thin out the mixture and facilitate the blending process. The amount of water added can be adjusted to achieve the desired consistency.
At this stage, additional ingredients can be incorporated to enhance the flavour and texture of the vegan goat cheese. Some recipes suggest adding almond milk, which contributes to the creaminess of the cheese while maintaining a neutral flavour. Refined coconut oil can also be included to add richness without imparting a coconut flavour, which may interfere with the desired taste profile.
The blending process itself involves combining all the ingredients in a blender or food processor and mixing them until a smooth and homogeneous mixture is achieved. The length of blending time may vary depending on the power of the blender and the desired consistency of the cheese.
Once the blending is complete, the mixture is ready to be transformed into vegan goat cheese. This may involve adding a thickening agent, such as agar-agar, and pouring the mixture into moulds to set. The blended base forms the foundation for a versatile and delicious vegan alternative to traditional goat cheese.
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Flavouring
The tangy flavour of goat cheese can be replicated by using a combination of lemon juice and apple cider vinegar. Unfortified nutritional yeast is also used to add a cheesy flavour to the vegan goat cheese. Fortified nutritional yeast can also be used, but it will colour the cheese slightly yellow. Salt is also added, as goat cheese tends to be salty. Onion and garlic powder can also be added for flavour.
Some recipes use tofu as a base, which is naturally mild-flavoured. The tofu base can be enhanced by adding herbs, or increasing the amount of fermented ingredients such as miso paste.
Other recipes use nuts, such as cashews or macadamia nuts, as a base. These recipes can also be flavoured with minced dates, figs, or dried apricots, and candied pecans or walnuts for a nutty sweetness. Maple syrup or another sweetener can also be added.
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Frequently asked questions
There are several ways to make vegan goat cheese, but most recipes include cashews, vinegar, lemon juice, and water. Some recipes also include agar-agar powder, almond milk, and coconut oil. The cashews are soaked in water, then blended with the other ingredients. The mixture is then left to culture for around 10 hours or overnight.
Vegan goat cheese is described as tangy, creamy, salty, and crumbly. It is said to taste very similar to traditional goat cheese.
Vegan goat cheese is very versatile and can be eaten on crackers, toast, pizza, pasta, or salads. It can be sliced, crumbled, or baked.
Most recipes for vegan goat cheese can be made in under an hour. However, if you want to culture your cheese, you will need to leave it overnight or for at least 10 hours.
Yes, there are several companies that sell vegan goat cheese, such as Treeline Cheese.
