A simple, delicious sage and apricot vegan cheese log that requires only 8 ingredients. Similar in texture to goat cheese, this cashew-based cheese is soft, creamy and slightly salty just like the “real” thing.
Although this cashew-based vegan cheese takes a while to make, the steps are simple and the work is well-worth the effort. So let’s get started!
Why you’ll love it
Here is why you should put in the effort to make this insanely delicious sage and apricot vegan goat cheese log.
- Simple- The steps to making this cheese, although a little time-consuming, are incredibly simple. If you can boil water and throw ingredients in a blender, you can make this vegan cheese.
- Creamy- Take the time to blend the ingredients thoroughly and you’ll get a creamy and smooth cheese perfect for spreading over crackers, dipping vegetables, or eating right off a spoon.
- Sweet- Leave it to the dried apricots to add a subtle hint of sweetness to this cheese log that just can’t be beat. No need for added sugars or sweeteners!
- Wholesome- Unlike many vegan cheeses on the market, you know that when you make yours at home what’s going into it. No artificial binders, gums, preservatives, or sweeteners are found here.
Making the Cheese Base
Let’s begin the process by softening the cashews. Start by boiling a small pot of water. Once boiling, add the cashews, cover the pot, and remove from the heat. Allow the cashews to soak for at least 1 hour, until they are soft.
Once the cashews have finished soaking, simply drain, rinse, and re-drain them. Add the cashews, melted coconut oil, lemon juice, water, tahini, sea salt, and dried sage to a high powered blender. Blend the cashew cheese until it’s smooth stopping regularly to scrap down the sides.
Prepping the Cheese Log
Place the cashew cheese mixture into the center of 4 to 5 layers of cheesecloth. Gently fold the cheesecloth around the mixture and form it into a log. Twist up the edges and tuck them under the cheese log. Place the cheese log in a colander and let it rest for 12-18 hours at room temperature.
Once the cheese log has rested, chop up 8-10 dried apricots into small chunks. Place the apricot pieces on parchment paper and spread out into a single layer. Gently transfer the cheese log from the cheesecloth to the parchment paper. Lightly press the chopped apricots into the cheese log and roll firmly. Twist the ends and tuck them under. Place the cheese log in the refrigerator for at least 3 hours (preferably overnight).
Serve your sage and apricot vegan cheese log with crackers, vegetables, or eat it right off the platter with a knife. Try crumbling it into pasta or tossing it into a salad. Let me know how you’re going to serve it and, as always, enjoy friends!
Ingredient Health Benefits
Dried apricots- vitamin A, beta-carotine
Lemon- vitamin C, vitamin A, folate, calcium, potassium, limonene (anticancer properties), flavonoids
Sesame (tahini)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols
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Sage and Apricot Vegan Cheese Log
A simple, delicious sage and apricot vegan cheese log that requires only 7 ingredients. Similar in texture to goat cheese, this cashew-based cheese is soft, creamy and slightly salty just like the "real" thing.
- 1 cup raw cashews, soaked in hot water for 1 hour
- 4 tbsp coconut oil, melted
- ¼ cup lemon juice
- 2 tbsp water
- 1 tbsp tahini
- ½ tsp sea salt
- ¼ tsp dried sage
- ¼ cup dreid apricots, chopped
If you haven't already, get a medium pot of water boiling. Add the cashews and remove from the heat. Allow to soften in the hot water for 1 hour. Drain, rinse, and drain again.
Place the soaked cashews, melted coconut oil, lemon juice, water, tahini, and sea salt in a high speed blender. Blend the contents until completely smooth scraping down the sides as needed.
Line a strainer with 3 layers of cheesecloth and pour blender contents into the cheesecloth. Gently mold the goat cheese into a log twisting the ends shut and holding them in place with twisty ties. With the cheese log resting in the strainer, allow it to sit out at room temperature for 12 hours.
Once the resting time has finished, remove the cheese log from the strainer and place it, still wrapped, on a plate. Chill the log for at least 3 hours.
In a shallow dish, place chopped apricots. Roll the goat cheese log in the chopped apricots, gently pressing them into the log if necessary.
Store in the refrigerator or serve immediately with crackers.