I love the combination of leafy green salads with fruit, nuts, and goat cheese. I am looking for a goat cheese-like vegan substitute, so I tried this highly-regarded Vegetarian Times recipe for Pepper-Crusted Cashew Goat Cheese.
I don’t think it turned out as it should have. Maybe I really need cheesecloth, as called for in the recipe, versus a paper towel I used to attempt to shape it into a log.
The texture is very soft, and it’s much too salty. It’s missing a sweetness that real goat cheese has. I’ll adjust the recipe and try again.
As a spread, it’s good on a bagel thin, with fresh blueberry jam.