Baked Vegan "Goat Cheese" with Spiced Cranberry Spread

Tangy, cashew-based vegan cheese is baked until firm, dry, and nearly sliceable.
The texture of this cheese is reminiscent of a classic goat's cheese log, and
just like goat cheese, it pairs incredibly well with a sweet spread and fresh
baguette slices.

Servings: 8 -12

Author:

Prep Time
2 hours, 15 minutes

Cook Time
2 hours

Total Time
4 hours, 15 minutes

Course:

Appetizer Sauce Cheese

Instructions

1 Soak the cashews for at least two hours or overnight.
2 Preheat oven to 225F.
3 Add the soaked cashews, apple cider vinegar (adjust amount to desired level of
tang), lemon juice, olive oil, water, and sea salt to a food processor. Pulse a
few times and then process for 4-5 minutes, stopping occasionally to scrape down
the sides as needed.
4 Transfer the cheese to a 6-inch cast iron skillet or small oven-safe baking dish
that has been lined with parchment paper.
5 Bake for 45 minutes for a softer cheese and for up to 2 hours for a firmer,
slice-able cheese. The cheese in the photographs was baked for 2 hours.
6 Serve alongside the spiced cranberry sauce.
7 Add the cranberries, maple syrup, water, cinnamon, and cardamom to a large sauce
pan. Simmer for 15-20 minutes or until the cranberries have burst and broken
down into a chunky sauce, stirring occasionally.
8 Let cool and transfer to a glass jar.
9 Refrigerate in an airtight container until ready to use.

Baked Vegan "Goat Cheese" with Spiced Cranberry Spread

Course:

🧂 Ingredients

Instructions

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