Herbed Vegan Goat Cheese

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.


Print

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!  


Scale

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

 


Vegan Queso Blanco

Vegan Queso Blanco

Sweet dreams are made of cheese! I think I’ve mentioned this a few times, but the most challenging part of being a vegan was giving up the cheese. I even went so far as to create and teach a vegan cheese class! I adore this vegan Queso Blanco! It is so yummy and so easy to make. I put it on everything from my enchiladas to making a delicious mac-n-cheese. Mostly, I stand around with a plate of warm tortilla chips and dip until my heart’s content! I hope you love it as much as I do!

The other great thing about this recipe is that it is cholesterol-free, yep 100% plant-based, and no oil! Serve this dip piping hot, and don’t be surprised when it disappears quickly! Easy to re-heat with just a tablespoon or two plant-based milk and microwave on medium heat for 30 seconds. Stir, and add 30 seconds as needed until warm!

Vegan Queso Blanco

Print

Vegan Queso Blanco

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Vegan Cheese
  • Diet: Vegan

Description

This oil-free vegan queso is ready in less than 15 minutes! So yummy, you can add as much or as little heat as you want by skipping the jalapeños or doubling them up! Enjoy!

 


Scale

Ingredients

  • 1 cup raw cashews, soaked overnight, if not using high powered blender
  • 1 onion, diced
  • 2 garlic cloves, peeled
  • 1 cup vegetable stock
  • 1 cup plant-based milk (I use Oatly oat milk)
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp tapioca starch (for a gooey consistency)
  • 12 tsp salt
  • 1 (4 oz) can pickled jalapeños with juice
  • 1 can tomatoes with green chili’s, like Rotel
  • Dash turmeric for color, if desired

Instructions

  1. Warm a medium-size skillet over medium heat. Add 2 tbsp vegetable stock and onions. Sauté onions until done and translucent, about 7-8 minutes. Remove onions from pan, and add to blender. Add all remaining ingredients except the Rotel tomatoes, if using. Blend until very smooth. If using a Vitamix, about 45 seconds on high.
  2. Transfer to a saucepan and put on the stove over medium-low heat. Heat until desired consistency, continually stirring so as not to burn the bottom. 
  3. Taste and add extra salt if desired. Pour vegan queso into a serving bowl and stir in the 1/4 cup chopped pickled jalapeños and drained can of Rotel if using. Garnish and serve.
  4.  

Notes

Keep leftovers in an airtight container in the fridge about 5 days. When reheating, add additional unsweetened plant-based milk, if desired, to thin to desired consistency.

You can use chicken broth instead of vegetable if you’re not vegan.

I use a Vitamix and love it.


Nutrition

  • Serving Size: 12
  • Calories: 101
  • Fat: 7g
  • Protein: 3g

Keywords: Vegan Queso Blanco

LG’s Smoky Beer Cheese Soup

LG’s Smoky Beer Cheese Soup

I’ll be honest. I love cheese. It was, in fact, the most challenging thing for me to give up as a vegan. As a result, I even created and taught a class around the art of vegan cheese making. Years ago, when I first went plant-based, the vegan cheeses at the store always fell flat. The texture was off, and the taste was subpar, at best. Fast forward to now, my friends. I am so happy to say that Daiya has come up with a Farmhouse Style block cheese that is extremely good and quite impressive!

I serve in on my charcuterie boards, and many of my non-vegan friends are amazed at how delicious it is! It looks like cheddar, feels like cheddar, and tastes like cheddar! That said, I had never really used it in a recipe until now! It was everything I’d hoped it would be! It melts exceptionally well and adds a rich depth of creamy goodness! Very pleased, and I think you will be, too! This soup is for you, Lisa G. I hope you like it!


Print

LG’s Smoky Beer Cheese Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Cuisine: Soup
  • Diet: Vegan

Description

Delicious smoky cheddar beer soup!  Serve it in a bread boule, and voila, you are in cheese heaven!  


Scale

Ingredients

  • 2 celery ribs, finely chopped
  • 2 carrots, finely chopped
  • 2 medium shallots, finely chopped
  • 1 large jalapeño, seeded and chopped
  • 2 large garlic cloves, minced
  • ⅛ tsp liquid smoke
  • One 12-ounce bottle lager or pilsner
  • About 2 1/4 cups low-sodium vegetable broth
  • 1/4 cup all-purpose flour
  • 1 cup plant-based milk
  • 1 package of Daiya Cheddar Farmhouse Style block, coarsely grated
  • Salt and freshly ground pepper
  • Bread Boule, for serving

Instructions

In a dutch oven, bring ¼ cup veggie stock to a simmer over medium heat. Add celery, carrots, shallots, and jalapeno, cook until tender, about 7 minutes.  Add more stock 1 tbsp at a time, as needed, to prevent sticking.   To the dutch oven add the flour and cook over moderate heat, stirring, until lightly browned about 2 minutes. Whisk ½ the beer and all the stock into this roux until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the milk, and cheddar cheese, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Blend with an immersion blender, or blend half of the soup in the blender, then add the remaining soup, and blend until smooth.   Stir in the liquid smoke and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with french bread!


Notes

I used a Belgian style farmhouse ale, and it was delicious! You can use Daiya’s Farmhouse Jalapeño Havarti, or their Smoked Gouda, for this recipe as well.


Nutrition

  • Serving Size: 1 cup
  • Calories: 300
  • Fat: 14
  • Saturated Fat: 2
  • Carbohydrates: 31
  • Fiber: 5g
  • Protein: 13

Chili Cashew Queso

Chili Cashew Queso
What an awesome day on Show Me St. Louis.   Dana and Anthony were fantastic!  Here is the Chili Cashew Queso recipe that I made on today’s show.  The recipe is a variation of a Dana Schultz recipe from “The Minimalist Baker.”    Love her, and love her recipes!

Just because you give up dairy doesn’t mean you have to give up cheese!   Many things can make milk!  You just need milk with higher fat content to make good rich cheese.  Hence, cashews! I keep this cheese on hand all the time. I use it as a sauce for macaroni and cheese, and as a base for my famous black bean dip!  But one of my favorite things to use it for is the base for a broccoli potato soup!  Sometimes, I just shamelessly stand over the bowl and eat it until I’m about to burst.  Loaded with protein and spices, this cheese sauce it my absolute favorite.

To heat or reheat microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed.  Or re-warm on the stovetop, whisking occasionally and thinning with water as needed.

AMAZING-10-minute-Vegan-Queso-No-cashew-soaking-involved-just-blend-season-and-add-hot-water-vegan-glutenfree-208x300

Easy Chili Cashew Queso

1 ½ C. raw cashews

1 cup hot water

3 Tbsp nutritional yeast

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp cumin

Pinch chili powder (optional)

1 chipotle in adobo with a little sauce

Instructions:

  • To make the Queso, add all ingredients to a high -speed blender and blend until smooth. Stop to scrape down the sides at least once.
  • Feel free to substitute salsa, roasted jalapenos, or your favorite hot sauce in place of the chipotle pepper.   The sauce is also really delicious with no heat!

Vegan Cheese Class–August 8th

Please join me for my next vegan cheese class at Bike Stop Café in Chesterfield on August 5th. I will be featuring four cheeses including a cashew queso, a melty mozzarella, a delicious golden cheddar, and an almond chèvre that is to die for!

http://www.bikestopcafes.com/vegan-cheese-making