Cauliflower Cashew Goat Cheese

This spread was part of the menu for the first Heartichoke French-inspired dinner last weekend. It’s adapted from Bryanna Clark Grogan’s recipe for vegan “goat cheese” from this post on Notes from a Vegan Feast Kitchen. The original intention was for just that, a goat cheese style concoction with the incorporation of cauliflower, and nuts for creaminess.  It’s no surprise that internet perusal brought led to Bryanna’s site, she’s an awesomely from-scratch type of author. It really bugs me when I search for recipes and they’re all made with existing products. I’m not saying I won’t consider or appreciate them, but I wanted to make something from scratch. As inspired by Jenn Shagrin’s recipe for vegan goat cheese, I also added vermouth. I’m more of an extra dry martini gal, but I feel classy owning a bottle, and the wine and miso really deepen the flavor.

Garnished with fresh basil

Cauliflower Cashew ‘Goat Cheese’, recipe adapted from Bryanna’s “Goat Cheese” Spread

Ingredients:

  • 1.5 cups of boiled and strained cauliflower (cook for 25-35 minutes, or until so tender that it’s pierce-able with a fork)
  • 3/4 cup soaked, raw cashews (preferably soaked overnight)
  • 2 tablespoons of mild miso, such as white
  • 1.5 tablespoons of fresh lemon juice
  • 1 tablespoon of vermouth
  • 1/2 tablespoon of olive oil
  • 1 tablespoon of nutritional yeast
  • 1 clove of garlic, minced or grated
  • 1/4 teaspoon salt

Directions: Puree in your food processor. Add a tablespoon of water if needed, to reach a smooth consistency. Garnish with fresh, chopped basil and freshly ground black pepper. Serve with sliced baguette.

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Fun note - I enjoy mentioning this concoction to my sister, because she’s a fancy cheese lover and is incredibly horrified by the mixture of vegan+cauliflower+cheese.

P.S. Gosh, look at how easy it is to credit my inspirations, despite adapting multiple aspects of this recipe! Something it would be respectfully nice to see more of on the internet <3

9 thoughts on “Cauliflower Cashew Goat Cheese

  1. I was at the Heartichoke dinner and this cheese was delicious! Definitely one of my favorite parts of the meal; I was trying to figure out what it was made of all night. Speaking of my favorites, you wouldn’t happen to know the recipe for that amazing spicy Moroccan soup, would you? I could have eaten the bowl of everyone at the table!

    • hey emily! that is so cool that you were there & have such nice things to say – thank you! I’ll try and gather together the recipe for the soup soon – it was my favorite part of the meal to make : )

  2. Just whipping up some jalapeno cauliflower mash and thought it would be great as a cashew cheese and found your recipe. Thanks!

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