This is THE best recipe for creating a rich vegan-style goat cheese! It’s tangy like goat cheese, creamy, and a bit crumbly like a Boursin, and You can slice it, diced, crumbled, even baked! It is also the rock star of my vegan cheese board! Made with coconut milk and almonds, this cheese can be ready to eat in as little as an hour. Quick note, be sure to buy “refined” coconut oil. If you use extra virgin or unrefined coconut oil, your cheese will taste like coconut.
Since it’s a cultured cheese, the longer it sits at room temperature, the tangier it will be. The sweet spot seems to be about 48 hours! I added one probiotic capsule to culture it. But if you like it tangier, you can add the contents of an additional probiotic capsule!
I found many recipes that use macadamia nuts or cashews, both of which are very expensive. For this recipe, I opted for blanched, slivered almonds. They’re inexpensive, and yet they have the mild flavor and similar fat content of the other two nuts. Fat is important for making cheese!
This cheese makes a great filling for ravioli or tortellini! It also makes a mean bruschetta! If you make this, please tag me and let me know how you like it!Continue reading “Almond Chèvre”