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) or 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!
- 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
- Cube the tofu and place in medium pan. Cover with some water with a little salt and bring to boil.
- Simmer for 4-5 minutes without a lid. Drain and let it cool of. This step will make the tofu firmer.
- Process the remaining ingredients minus the fresh basil until pureed.
- Pour into a bowl and gently fold fine strips of fresh basil leaves.
- Taste, add salt and pepper if needed.
- Line a ramequin or a small glass container with some ceranwrap making sure there is extra to cover.
- Fill the ramequin and press down to make sure there are no air bubbles.
- Fold the plastic over and refrigerate a few hours or better overnight.
- When it is time to serve, flip the dish and remove the plastic film preserving the shape.
- Serve with tFrench bread or crackers.
