nutritional information

Per 1-oz. serving:

  • Calories: 140
  • Protein: 2 g
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 293 mg
  • Fiber: <1 g
  • Sugar: <1 g
Vegan Gluten-Free

Pepper-Crusted Cashew Goat Cheese

Makes 10-oz. round

Cashews become very creamy and smooth when blended, which makes them perfect for this cheese. It's aged at room temperature, then baked just until dry to the touch.
  • ¾ cup raw cashews
  • 6 Tbs. canola oil
  • ¼ cup lemon juice
  • 1 Tbs. tahini
  • 1 ¼ tsp. salt
  • 1 tsp. cracked black peppercorns or coarsely ground black pepper

1. Place cashews in large bowl; cover with 3 inches water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, and drain again. Purée cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in food processor 6 minutes, or until smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.

5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.

April 2009

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This was delicious. But it turned out just like an uber-extensive hummus! I did everything as instructed, exactly. And yet, no liquid drained from the cheese cloth after twelve hours. Since other reviewers said they had a similar experience, I wasn't concerned. But after 35 minutes of baking, it still had NO shape. Was just hummus wrapped in cheesecloth. So very disappointed. I'm not sure what I could've done differently.

Amanda - 2016-04-12 00:05:53

Excellent for pot lucks served with crackers. . Even Used it in vegan Spanakopita. Wonderful!

Lorna McBride - 2014-12-12 16:16:31

We liked this quite a bit, but found the tahini flavor to be pretty strong. Next time, I'll either reduce the tahini or perhaps replaced it entirely with miso. I did reduce the about of salt slightly, to about 1 tsp., based on other reviews. Very, VERY good!

Jayna - 2014-03-20 12:24:40

I make vegan spanakopita with this "cheese". It tyrns out amazingly and it is so delicious.

Lorna McBride - 2013-10-11 18:02:19

I just substituted 1C of cooked chickpeas for the soaked cashews and it turned out GREAT! Maybe even better than the original and cheaper!

Becky - 2013-08-06 01:15:48

Vegetarian Times, You are the go-to publication for fabulous recipes! I've made so many of your simple and tasty dishes (including these!) - Never disappoints! Thank you!

Nia - 2013-07-11 22:13:02

I thought this was extremely salty. I'm surprised more people didn't think so, too. I often use SLIGHTLY less salt than called for in recipes, but I made the almond feta with slightly less salt and thought it was good but might've been better with more salt, so I used the full amount for this recipe, thinking it'd be good since it got such good reviews on the c'est la vegan site. I didn't look at the reviews on this site until just now. I also doubled the recipe to make two cheese logs, maybe it requires less salt if doubled.

M - 2013-04-09 02:27:08

hola kathy,le puse 3 cucharadas limon,media de sal una cucharada de agua

chelo - 2013-03-27 23:01:01

Delicious! I've made a very similar recipe before that I found on a blog, the only difference was that this one had tahini...and we loved the tahini in it! I'm a little impatient and have never waited the full 12 hours for draining - I usually only wait like 6 hours or so - and it always turns out great for me!

Kate - 2013-02-08 12:43:08

Absolutely loved it. Baked in two ramekins, rolled in fresh herbs - chives and thyme. Tasted divine, although a bit on a salty side, next time will reduce salt. Didn't have a canola oil, so I used a walnut oil, otherwise followed the recipe. Also, did not drain as indicated, simply baked right after mixing it. Wasn't crumbly, just a perfect spreadable texture, exactly like fresh cheese. My French husband who grew up on cheese, loved it and said "please make this as often as you can and don't change anything in the recipe" :)

Lana E. - 2012-10-31 16:32:52

Does this cheese come out tangy? If anyone here has ever tried Dr. Cow aged cashew nut cheese, that is what I would like to duplicate.

Murphy - 2010-12-28 23:32:53

My cheese crumbled to. I would love some tips on how to avoid that next time. Otherwise the cheese was divine!

sarah - 2010-11-19 00:38:47

You indeed can put the cheesecloth in the oven. Keep in mind when the temperature is set to 200 degrees you are dehydrating, not really baking so the cheesecloth will be fine when the oven temperature is low.

VT Editor - 2010-10-26 18:57:11

I made this cheese and it tasted delicious, however, when I removed it from the oven after baking it had all crumbled away! What did I do wrong?

Norma - 2010-10-14 11:46:49

Do the directions say to bake it in the cheesecloth?

Anonymous - 2010-08-14 03:37:42