Dreadlock Holiday!! Vegan Cheese Party Platters

The holidays are a time for indulgence. Rich fattening foods abound!! Well not all of us can eat rich triple cream cheeses & dairy laden dishes which typically constitute the fare for the normal holiday party. For that reason why not choose to prepare a healthy(er) vegan cheese platter for your guests? You don't have to be vegan or lactose intolerant to enjoy a cashew goat cheese log! Yum! Your guests will squeal with delight in your ingenuity on this party staple.



What you will need:

-Large non-reactive (stainless steel or glass) bowl for soaking

-Blender or food processor

-3 sheets of cheese cloth

-Large strainer





Steps Include:

1. Soak. Place nuts or grains in a bowl, cover with 3 inches cold water (the nuts will swell as they soak). Soak 12 hours or overnight, away from sunlight. Drain soaking water, rinse nuts, then drain again.

2. Blend Well. Puree soaked nuts in a blender or food processor for 6 minutes, scraping down sides of bowl often to ensure a creamy even texture.

3. Drain & Dry. Drain cheese through cheesecloth lined strainer to eliminate excess moisture and concentrate flavors. Bake at low-temp to remove moisture and firm up final product. The longer the cheese bakes the more crumbly it becomes.



Almond Feta Cheese with Herb Oil

Makes 10oz. Round





Ingredients

1 cup whole blanched almonds

1/4 cup lemon juice

3 tbsp. plus1/4 cup olive oil, divided

1 clove garlic, peeled

1 1/4 tsp salt

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary leaves



Directions

1. Place almonds in a medium bowl, and cover w/ 3in. cold water. Let soak 24 hrs. Drain soaking liquid, rinse almonds under cold running water, and drain again.

2. Puree almonds, lemon juice and 3 tbsp oil, garlic, salt & 1/2 cup water in a food processor for 6 minutes until very smooth and creamy.

3. Place a large strainer over the bowl, and line w/ triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Brings corners and sides of cloth together, and twist around cheese forming an orange sized ball and squeeze to help drain extra moisture. Secure w/ a rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.

4. Preheat oven to 200 degrees F. Line baking sheet w/ parchment paper. Unwrap cheese (it will be soft) and transfer from cloth to baking sheet. Flatten to form a 6in round about 3/4in thick. Bake 40 minutes until top is slightly firm. Cool, then chill. (Cheese can be made up to 2 days ahead of your party).

5. Combine remaining 1/4 cup oil, thyme, rosemary in a small saucepan. Warm oil over medium-low heat for 2 minutes, or until very hot but not simmering. Cool at room temp and drizzel over the cheese before serving.



*Pair with a medley of olives & peppers, bread sticks or pita chips & lemon wedges



Pepper-Crusted Cashew Goat Cheese

Makes 10oz Log





Ingredients

3/4 cup raw cashews

6 tbsp canola oil

1/4 cup lemon juice

1 tbsp tahini

1 3/4 tsp salt

1 tsp cracked black peppercorns or coarsely ground black pepper



Directions

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

2. Drain liquid, rinse cashews under cold water and drain again. Puree cashews, oil, lemon juice, tahini, salt and 2 tbsp water in a food processor until smooth and creamy.

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

4. Preheat voern to 200 degrees F. Line baking sheet w/ parchment paper. Unwrap cheese and scrape into a 7in long log on cheesecloth. Rewrap and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on the outside but still soft, turning occasionally. Cool and chill.

5. Unwrap cheese. Sprinkle w/ peppercorns pressing to adhere.



*Pair with fresh figs, dried apricots or other dried fruit, champagne grapes, water crackers or thinly sliced baguette.



Cheddar Cheeze

Makes 1lb Block



Ingredients

1 3/4 cups unsweetened plain soymilk

1/4 cup agar flakes

1/2 cup raw pine nuts

1/3 cup canola oil

1/4 cup fresh lemon juice

3 tbsp dry white wine

3 cloves garlic, peeled

2 tsp granulated onion

1 3/4 tsp salt

3/4 tsp ground black pepper



Directions

1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over the sides.

2. Whisk together soymilk & agar flakes in a saucpan. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissoves completely and mixture is thick, stirring frequently.

3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in a food processor 5 minutes or until smooth scraping down side frequently. Add soymilk mixture, and blend for 2 more minutes or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Refrigerate 1 hour, or until firm. Unwrap slice and serve!



*Pair with sliced pears, apples, grapes, water crackers or think sliced baguette, pretzels or pretzel sticks and stone ground mustard



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*These cheeses make an excellent gift arranged in a basket of home-made crackers, breads, jams, jellies, chutneys and mustard! Remember to remind your gift-ee to refrigerate.

**These cheezes can also be used in may recipes instead of cheese. Think of a yummy pasta, egg or a salad recipe and substitute.