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Geen categorie, Glutenfree, Lactose-free, LCHF, Lunch, Paleo, Recipes, Sauces and dip, Side dishes, Sugarfree, Vegan, Vegetarian
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Spreadable goat cheese* but without the goat


Time for some inspiration for what to put on the sandwich! Today I have prepared a goat cheese* but without the goat milk or the rennet. Fantastic on a sandwich just plain or with some topping like fresh onion, apple or cucumber. It also works perfect for browning in the oven, just like the “chevre chaude”. 

One of the big sellers at my parents’ restaurant a number of years ago, was the French starter with warm goat cheese.
So irresistible with the melted, slightly dry and salty cheese on roasted, crunchy baguettes. It was served with an intensely green salad with many different kinds of lettuce leafs, salty olives and a slightly sweet dressing with a good quality balsamic vinegar. Mmm, just the thought makes my mouth water …

For lunch the other day, I made the same thing but whit my homemade goat cheese*. Worked perfectly! Just like yesterday morning but then with a bit of thinly sliced apple on my crispbread. Or the day before, with just a dollop in the tomato soup melting away. Such a versatile cheese for many purposes!

Say what, goat cheese but without the goat?

Sure, it really works! And this is how; the cashew nuts makes it creamy, the almond flour add the typical “dry touch” of goat cheese to it, the coconut oil help it harden in the refrigerator and the miso adds the cheese-like umami taste to it.

The garlic should be added with care, you don’t want a garlic cheese (at least not this time…)! And don’t worry, you can also leave it out if preferred.
Let’s get to work!


Spreadable goat cheese* but without the goat

130 gram of soaked cashews
50 gram of warm water
50 g / 1 dl almond flour
50 g / 1.75 oz melted deodorised coconut oil
7 gram / 1.5 tsp salt flakes
1 teaspoon white wine vinegar
15 g / 1 tsp white miso
1 teaspoon lemon juice

How do I do it ?
1. Soak the cashew nuts in cold water for about 4 hours or over night in the refrigerator. Drain the water.
2. Pour the warm water to the mixer and add then all the other ingredients (it will be easier for the mixer to work if you start with the water).
3. Mix until you have a nice, smooth cream. If you don’t have a high speed blender, you may need to first run the mixture in a kitchen machine, and then blend it further with a hand blender until you have a even nutcream aka goat cheese*.
4. Pour over the cheese in a glass jar with a lid, it will turn into a solid but still creamy cheese thanks to coconut oil. Store the cheese in the fridge. It keeps for about 5 days.

This recipe is free from gluten, lactose, milk protein and sugar.


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