Comments on: vegan ‘goat’ cheese

By: Cupcakes and Spice « The Pink Ticket

Cupcakes and Spice « The Pink Ticket — Sun, 12 May 2013 22:59:57 +0000

[...] the first time ever, I experimented with “cheese” by making a vegan “goat” cheese, which simply involves soaking cashews and macadamia nuts and blending with vinegar and lemon. It [...]

By: Robin Banks

Robin Banks — Wed, 24 Apr 2013 16:45:01 +0000

I was never a fan of goat cheese back in my dairy-eating days because I always thought it smelled and tasted like BO… but I can’t see how this recipe could have even a hint of armpit flavour, so I’ll def have to give it a try! Thanks!

By: Alex

Alex — Sat, 20 Apr 2013 20:46:47 +0000

Counting the minuts to try the cheese!! I’m not vegan, but we have cut out our intake of diary and animal product a lot, and cheese is something I just can’t quit on! This is definite a good try!! One quests thoug, I am not allowed to cashews , so what would be a nice substitution?? I can’t have almonds either, but any other nut works. What would you recommend?
Thank you a lot!!

By: Kristina Sloggett

Kristina Sloggett — Mon, 15 Apr 2013 05:09:32 +0000

I know my batches have all turned out differently – flavors generally the same, but consistency differs – I think temperature does have a lot to do with that. Glad you enjoyed!

By: Natalie

Natalie — Wed, 10 Apr 2013 16:12:25 +0000

Thanks for sharing!! I just checked on my cheese and it seems a little smoother then what yours looks like in the pic. Its tastes delish, just wondering if maybe my over night spot wasn’t warm enough? I will use it as a spread, love how easy it was!!

By: Marinated beet, arugula, goat cheese sandwich |

Marinated beet, arugula, goat cheese sandwich | — Tue, 09 Apr 2013 21:28:10 +0000

[...] http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/ [...]

By: Kristina Sloggett

Kristina Sloggett — Wed, 03 Apr 2013 03:49:27 +0000

Erin I totally hear you - I was the same way for SO long, even after I walked through each step of the rejuvelac and cheese processes in class last summer... and I still would never encourage anyone to make it if they do not feel safe. You could make the recipe and then just stick it in the fridge, skipping the fermentation part?

By: erinwyso

erinwyso — Mon, 01 Apr 2013 11:02:24 +0000

I am terrified of rejuvelac and this process, simply because I am not sure of the safety factor, but I think I will give your process a try, simply because that goat cheese just looks so amazing and irresistible. Thanks for the inspiration and idea!

By: Kristina Sloggett

Kristina Sloggett — Fri, 29 Mar 2013 15:54:58 +0000

hi Kaley! yes, I think cashews only should be just fine, and yes it is stored in the fridge after! enjoy!

By: roasted red pepper goat cheese dip

roasted red pepper goat cheese dip — Fri, 29 Mar 2013 10:34:49 +0000

[...] fresh bell pepper (red or orange), seeded/cleaned and sliced 1/2 cup roasted red peppers 1 batch vegan goat cheese (or 12-16 ounces goat cheese) 2 tablespoons capers 1 garlic clove, minced fine sea salt and [...]