recommendation gave me the courage I needed.
My aim was to make vegan goats cheese. That is cheese made without any animal products, rather than cheese made from the milk of vegan goats. Just so we are clear!
others who had made it. Veg-Am had already made it this Vegan MoFo. It was reassuring to read someone who had made it a few times advising that liquid does not always drain out of her mixture. In fact, mine didn't look or taste terribly different after 12 hours of draining. See photo above.
salad, pumpkin scones, pizza and in a sandwich.
Previously on Green Gourmet Giraffe
This time last year: Potluck, Salad and Car Trouble
This time two years ago: Pumpkin bread pudding for interesting times
This time three years ago: Lysy’s smoky burgers
Pepper-Crusted Cashew Goat Cheese
From Vegetarian Times, 1 April 2009
Makes 10 oz or about 280g
3/4 cup raw cashews
6 tbsp canola oil (I used 4 tbsp)
1/4 cup lemon juice
2 tbsp water
1 tbsp tahini
1 1/4 tsp salt
1 tsp cracked black peppercorns or coarsely ground black pepper
1. Cover cashews with water in a medium bowl and soak overnight.
2. Drain liquid, rinse cashews under cold water, and drain again. (Oops, I only drained once!) Purée cashews, oil, lemon juice, tahini, salt, and 2 tbsp water in food processor for 6 minutes, or until smooth and creamy. (I read that it really makes a difference to do it for 6 minutes so I timed it and got a sore hand because I was using the little food processor bowl that comes with my hand held blender so I had to hold the blend button down for 6 minutes!)
3. I simmered my cheesecloth in boiling water for 20 minutes, wrung it out as much as possible with rubber gloves and hung it on the clothesline. Then I placed a strainer over the large saucepan and lined it with (damp) cheesecloth folded in three. Spoon cashew mixture into cheesecloth. I didn't read the instructions to make it into a log and fasten two ends with two rubberbands and I just made mine into a round with one rubberband securing the ends of the cheesecloth together. Sit in strainer over bowl for 12 hours. Discard any excess liquid but don't worry if there isn't any. Chill (I left mine in the fridge a few hours).
4. Preheat oven to 100 C (200 F). Line baking tray with baking paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. (Easier if you make it into a log in the first place!) Rewrap, and twist ends to secure. Place on lined baking tray. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Mine took 50-60 minutes. Cool.
5. Unwrap cheese. Sprinkle with peppercorns and press them into the cheese - roll the log on the peppercorns that scatter on the ground. Chill and keep in the fridge. Mine only lasted a few days because it was too good to hang around long.
On the Stereo:
Mothermania: Frank Zappa
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.