(Baked) Vegan Pimiento ‘Goat’ Cheese

by Sarah on July 30, 2013 · 10 comments

Yesterday I said that some things just shouldn’t be made vegan.

But then, there are some foods that won’t get (too) lost in  the vegan translation.

and some foods that react to the oven like it is a tanning bed.

Soaking cashews is always a sign that culinary fun is ahead.

And, sure, the result of mixing those cashews with tofu, vinegar, and lemon juice (and olive oil, if you are so inclined)…

…will never truly taste like goat cheese.

But for ‘faux’-t cheese, we already know:

It ain’t half bad.

And after sampling some Pimiento Goat Cheese made by Caramont Farm at the Charlottesville City Market one Saturday morning–

–I knew it was only a matter of time before I tried to combine earlier success with new inspiration.

and i learned that the rubber band trick for opening jars really does work.

Let me tell y’all right now:

This stuff is good.

I lacked the Wheat Thins with which I generally prefer to consume excessive amounts of mayo-heavypimiento cheese.

MORE PEPPER!

But I have always been partial to pairing with apples.

Vegan Pimiento ‘Goat’ Cheese

  • 1 c. raw cashews, soaked for 3-4 hours and drained
  • 3 oz. extra firm tofu
  • 1/3 c. water
  • 1 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1/2 Tbsp. olive oil
  • 4 oz. jar of diced pimientos, drained
  • salt + pepper (to taste)
  1. Combine all ingredients, except pimientos, in a food processor.
  2. Process until smooth.
  3. Add pimientos and pulse 15-20 times.
  4. Season as desired.

Note: The cheese mixture will thicken as it chills in the fridge.

—————————————

But why stop there?

Why not try to bring even MORE of the South into the kitchen?

(Because when it comes to Southern food, more is more.)

And as I’ve shown y’all before

baking vegan goat cheese leads to puffy cashew-based clouds.

[That taste astonishingly like ‘real’ pimiento cheese.]

Can I get an: “Oh. My. Goll.–

–Y’all.”?

 Grits-Encrusted Baked Vegan Pimiento ‘Goat’ Cheese

  • grits
  • salt, pepper, dill (to taste)
  • vegan pimiento ‘goat’ cheese
  1. Combine grits and seasonings in a bowl.
  2. Drop chilled ‘goat’ cheese into the bowl (about 2-3 Tbsp. at a time).
  3. Scoop grits over top and pat into a ‘cake.’
  4. Place on a cooking sprayed baking sheet.
  5. Bake for 20-25 minutes at 350 degrees.

    turning only if desired.

TwitterFacebookEmailPinterest