Cashew chèvre from Artisan Vegan Cheese

ashariel · **Posted:** Sun Nov 25, 2012 7:47 pm

These were huge hits at my Thanksgiving dinner.

Rolled in fresh parsley and thyme:

Flavored with cracked black pepper, lemon zest, and enough garlic to give you heartburn:

kasiakoz · **Posted:** Sun Nov 25, 2012 8:41 pm

Beautiful! I'm hoping to have such nice results soon.

Rhizopus Oligosporus · **Joined:** Tue Oct 19, 2010 9:39 pm **Posts:** 4657

Looks great!

Laine · **Joined:** Fri Oct 22, 2010 2:33 am **Posts:** 290

Beautiful with the herbs!

lutin · **Posted:** Mon Nov 26, 2012 9:35 am

Super fancy.

jenlovesdoggies · **Joined:** Wed Aug 08, 2012 9:11 am **Posts:** 37

How pretty & festive!

Laine · **Joined:** Fri Oct 22, 2010 2:33 am **Posts:** 290

Beautiful! Mine never come out that firm. Did you strain them through a cheesecloth?

ashariel · **Posted:** Fri Nov 30, 2012 2:27 am

No straining, just cultured for about 36 hours or so, then put in the fridge and flavored the next day. I process my 'shews after 3 hours of soaking in a Vitamix with the smaller amount of rejuvelac called for in the recipe, so it's thick enough to scrape out even before it cultures.

lubimiller · **Posted:** Fri Nov 30, 2012 12:06 pm

I want!!

Mr. Shankly · **Posted:** Sun Dec 02, 2012 10:49 pm

Herbed chèvre was my favorite before I went vegan- so jealous!

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Cashew chèvre from Artisan Vegan Cheese

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