Baked Vegan "Goat Cheese" with Spiced Cranberry Spread
Tangy, cashew-based vegan cheese is baked until firm, dry, and nearly sliceable. The texture of this cheese is reminiscent of a classic goat's cheese log, and just like goat cheese, it pairs incredibly well with a sweet spread and fresh baguette slices.
Servings: 8 -12
For the Baked Goat Cheese
- 1 1/2 cup raw cashews
- 2-3 tablespoons apple cider vinegar or to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- 3/4 teaspoon sea salt
For the Spiced Cranberry Sauce
- 12 ounces fresh cranberries
- 1/2 cup pure maple syrup
- 1/3 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Sliced baguette
- Seeded crackers
- Pita chips
To Make the Baked Goat Cheese
Soak the cashews for at least two hours or overnight.
Preheat oven to 225F.
Add the soaked cashews, apple cider vinegar (adjust amount to desired level of tang), lemon juice, olive oil, water, and sea salt to a food processor. Pulse a few times and then process for 4-5 minutes, stopping occasionally to scrape down the sides as needed.
Transfer the cheese to a 6-inch cast iron skillet or small oven-safe baking dish that has been lined with parchment paper.
Bake for 45 minutes for a softer cheese and for up to 2 hours for a firmer, slice-able cheese. The cheese in the photographs was baked for 2 hours.
Serve alongside the spiced cranberry sauce.
To Make the Spiced Cranberry Sauce
Add the cranberries, maple syrup, water, cinnamon, and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.
Let cool and transfer to a glass jar.
Refrigerate in an airtight container until ready to use.