Herbed Vegan Goat Cheese

I adore Julie Piatt, aka Sri Mati. She is the author of “This Cheese is Nuts” and is also what you might call my spiritual mentor. She is a peace-loving hippie momma and a vegan. And she has created the best vegan version of goat cheese or chèvre that I’ve ever had. I make this recipe at least 2-3 days before I want to use it. I think the longer it has to sit and ferment, the better.


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Julie Piatt’s Macadamia Nut Herbed Goat Cheese

  • Author: Stephanie Bosch

Description

If you don’t have a dehydrator, don’t fret. You can use your oven on the lowest setting (mine is 150°) and bake for 1 hour.  Because I make a lot of vegan cheeses I always keep acidophilus caps in the fridge.  Also, I think it goes without saying that you do have to open the capsules before using, but I’ll say it anyway!  


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Ingredients

  • 2 cups raw macadamia nuts
  • 1 capsule acidophilus (3-billion active-cultures strain)
  • 1/2 tsp. + 1/8 tsp Celtic sea salt 
  • 1/2 cup unsweetened coconut milk
  • 2 tsp refined coconut oil (make SURE it says “refined”)
  • 1 tsp Himalayan sea salt
  • 2 Tbsp za’atar, or other herb combo such as thyme, oregano, marjoram

Instructions

  1. Add everything but the za’atar to blender.  Blend on medium speed until smooth.  Depending on your mixer this could take anywhere from 45 seconds to 3-4 minutes.  
  2. Transfer mixture to the center of cheese cloth.  Gather the edges and tie off each end with string.  Place in dehydrator and dehydrate at 90° for 24 hours.  If you do not have a dehydrator you can achieve something similar in a low oven at 170° for one hour.  
  3. Once aging is complete remove cheese from the cloth  including the rind, and add to stand mixer. Mix until light and fluffy.  
  4. Adjust seasonings to taste.  She recommends adding the remaining 1/8 tsp, if too mild.
  5. Turn cheese out onto clean workspace and divide in half.  Roll 1/2 of the cheese inside wax paper until it forms a nice even log.  Repeat with the other half. 
  6. After the logs have set roll in herb mixture and refrigerate for at least 2 hours.  
  7. Serve

 


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