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Quick and Easy Herb Vegan Cheese

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Vegan herb cheese

Sorry for not having posted for a while. I am taking advantage of being in the South of France visiting my parents to try out some new French inspired dishes. While I do not miss any of the cow cheese I used to enjoy when I was a carnivore, goat cheese, on the other hand, was more delicate, naturally low fat and milder in flavor. So I attempted to recreate a dairy-free version from scratch. It turns out that organic firm tofu lends itself really well to the recipe. Truth be told, I wasn’t able to get the exact consistency of goat cheese, but obtained something in between what could be used as ricotta (if kept more moist) and soft goat cheese. Not bad at all! The taste is quite nice and the result is great addition to a vegan caesar salad or on top of spring mix. I can’t wait to harvest the tomatoes in my garden and make this stunning vegan goat cheese with homemade rosemary crackers!

Homemade Vegan goat cheese

INGREDIENTS: 

2 cup of organic firm tofu
 2 tsp nutritional yeast
2 Tbl light miso paste
2 tsp onion powder
2 medium roasted garlic cloves
 4 Tbl lemon juice
2 Tbl virgin olive oil
Salt & pepper to taste 
1 cup fresh basil leaves

 

 

PREPARATION:

1. Cube the tofu and place in medium pan. Cover with some water with a little salt and bring to boil. Let it simmer for 4-5 minutes without a lid. Drain and let it cool of. This step will make the tofu more firm.

2. Process the remaining ingredients minus the fresh basil until pureed.

3. Pour into a bowl and add the fine strips of fresh basil, mix again.
Taste, add salt and pepper if needed.

4. Line a ramequin or a small glass container with some ceranwrap.

Vegan goat cheese

5. Spoon the tofu mixture making sure that it is pushed evenly all the way to the top. Refrigerate for a few hours.

6. When it is time to serve, flip the dish and remove the plastic film preserving the shape and place on a salad or serve with crackers.

NOTE: If you don’t eat soy products, no worry, you can use pine nuts, see recipe at the Vegenista.

Bon appétit everyone

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As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
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