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Prepare to have your vegan (/curious) worlds rocked- homemade Goat’s cheese. Made from Cashew nuts. Still there? You should be, it passes so closely in both taste and texture to the real thing that anyone not privy to the ingredients would be fooled. I kid you not. Soft, crumbly and rich with those classic accents of mild acidity and nuttiness. Still not convinced? We made a small wheel for roughly 50p.

I don’t own cheese cloth but i made- do with a similar looking dish cloth (i really would recommend using cheese cloth though). Still it worked a treat and the whole process was easy and simple. You could use a range of nuts here and a range of flavours to roll your cheese in, the opportunities are pretty endless. Go do it! You can thank me later.


(Makes one small wheel, Vegan, Gluten- free, Raw if you skip the baking stage- it will still be lovely, just a bit softer)

  • 50g Cashew Nuts (you can also use up any raw nut pulp you’ve got)
  • 3 tablespoon of Water + more for soaking
  • 1 teaspoon of Apple Cyder Vinegar
  • juice of half a Lemon
  • 2 tablespoons of mixed ground Peppercorns
  1. Soak your nuts overnight, drain and rinse well
  2. Add to a blender with the lemon juice, vinegar and water
  3. Blend until very, very smooth
  4. Spoon the mix into your cloth, twist the top and place over a bowl (you may need to hook it over a spoon to stop the cloth touching the bottom of the bowl)
  5. Cover and leave in the fridge overnight
  6. The next day, heat your oven to 160c, take your cheese out of the fridge, remove from the cloth and roll it in your peppercorns/ seasoning
  7. Carefully put it back in the cloth and re- twist
  8. Bake in the oven for 20 minutes until the outside is quite firm and the inside soft (or leave it raw)
  9. Keep in the fridge once cool