Cashew Goat Cheese
What's in it?
Cashews, coconut oil, lemon juice, tahini, water, sea salt
Where did I find it?
Why do I like it?
This cheese has a wonderfully tangy flavor from the lemon and tahini, yet is not pungent like conventional goat cheese. I made this for holiday dinner party, served with dried cranberries on the platter. Not a drop was left! The texture is semi-soft and spreadable.
Any recipe notes or tweaks?
I added the tahini to the blender with the cashews - there is a typo on the recipe and the author accidentally omitted this instruction.
I decided not to roll it in dill and cranberries as depicted in the original recipe, as my family doesn't always like the flavor of dill. Instead, I opted to garnish with fresh dill and serve the dried cranberries on the side for anyone who wanted to add one on top of their cracker.
Want the recipe? Click here.