My Favorite Cashew Cheese & a Parisian-Inspired Salad

In addition to the inevitable protein question, I am also often asked “how do you live without cheese?” To be honest, used to adore cheese - from a basic sharp cheddar to a stinky Parisian Fromage - I would’ve gladly lived on cheese alone. Like that bad-boy boyfriend you know is all wrong for you, but you just can’t resist, it took me a long time to break up with cheese. It was a weaning process & understandably so.

You really can get "addicted” to cheese & here’s why: cheese contains trace amounts of morphine. Seriously. Crazy, right? Yep. I was cracked out on cheese for a long time. With time, patience & effort, I eventually kicked cheese to the curb. Not without taking it back, from time to time. While I gave cheese the cold shoulder, it desperately tried to rekindle the flame. Eventually, I said my final goodbye, once & for all. Like the ever-wise Isa Chandra Moskowitz, a former self-described cheese addict said,

You need to give yourself a couple of months without cheese, some time to let your taste buds catch up with your ethics. It might sound like deprivation at first, but your body will adjust.

This is why she is the vegan goddess - she is so right on. I started weaning by testing out the vegan substitutions, ordering cheese-less pizzas, & experimenting with homemade nut cheeses. Eventually, I really did lose my taste for cheese. I no longer crave it. I no longer weep over the cheese platter at parties. It’s dead to me. My go-to recipe is this Peppered Cashew Goat Cheese which I've modified from Vegetarian Times. After making it several times now I think I have the process down just right. I also really take my time making sure it is thoroughly mixed, drained & chilled before baking. It’s laborious but worth it. I’ve taken it to a few holidays & parties & it’s always the first to go, leaving the dairy cheese in the dust.

The last time I made a log of the cashew goat cheese, I had an idea. I’ll forever crave a particular salad that I had in Paris. It was the first meal after a long flight, missing luggage, & a white knuckle taxi ride. Disheveled & frazzled, with growling tummies & a separate need for an 11 am glass of wine (whatever, it’s Paris!), my Mom & I stumbled into Cafe du Marche on Rue Cler.

Both strict vegetarians at the time, there was little we could eat on the menu. We played it safe by ordering a salad. Go figure. I’ve forgotten most of the salad’s components, but the one thing I will never forget nestled among the greens & other veggies - fried goat cheese medallions. While the best thing I ate in Paris was a falafel from L'As Du, that salad took a close second & it was all because of that goat cheese.

PEPPER-CRUSTED CASHEW GOAT CHEESE

Author: Melissa, Honey Bee Vegan (Adapted from Vegetarian Times)

Recipe Type: Cheese, Appetizer

Cuisine: Vegan

INGREDIENTS

• 3/4 cup raw cashews

• 6 Tbsp unrefined coconut oil

• 2 Tbsp water

• 1/4 cup lemon juice

• 1 Tbsp tahini

• 1 tsp salt

• 1 tsp cracked black peppercorns or coarsely ground black pepper

INSTRUCTIONS

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

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

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

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

This salad was comprised of seasonal CSA & farmers’ market finds. I tossed peppery arugula, sweet roasted beets, crunchy walnuts, & chunks of creamy avocado with my favorite simple Green Salad Vinaigrette from Ina Garten’s Barefoot in Paris, then topped it off with slices of the peppered cashew goat cheese. Add some sliced baguette & a glass of crisp white wine, listen to the crooning sounds of Edith Piaf, & imagine you’re sitting in a charming Parisian bistro. It worked for me.

So next time you have a hankering for cheese, try this cashew-based version. Trust me on this. Talk about addictive. Bon Appetite!