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Hemp “Goat Cheese”

Posted Aug 30 2012 12:41am

When I saw No Meat Athlete technical sports shirts on Vegan Cuts for $15 , I had to order one for an upcoming half marathon and it arrived promptly!

Great deal considering I go through so many running shirts now. And the fit is perfect being form-fitting, light-weight, and thin.

I might need to order more. :-)

I’ve had fresh beets sitting in my fridge for a couple of weeks now and decided I needed to use them up tonight. But I noticed many beet recipes include goat cheese for salads and side dishes. I haven’t tried a raw vegan goat cheese alternative recipe yet and decided to be daring. Problem is many of them include pricey macadamia nuts, which I have none, and require 24 hours to make with soaking and fermenting. Not an option during the work week for me. Since our pantry is low on nuts in general, I turned to hemp seeds which our freezer is always stocked with. And created a much faster raw vegan alternative to goat cheese that came out very goat cheese-like. Except for the color. :-)

The Raw Project

Hemp “Goat Cheese”

  • 2 cups of shelled hemp seeds
  • 4 tbsp. olive oil
  • 1 whole lemon, peeled and chopped
  • 2 green onions, chopped
  • 1/2 cup nutritional yeast
  • 1 clove of garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Place all ingredients into a food processor and process to a thick and creamy nut butter-like texture. Crumple over salads, spread in wraps or on breads and crackers and enjoy! Makes 6-8 servings.

This was printed from: The Raw Project
The site URL: http://therawproject.com
The Title: Hemp “Goat Cheese”
The URL: http://therawproject.com/?p=11586
© Copyright 2012 - All Rights Reserved

The whole lemon added great tang and moisture to the “cheese”.

After processing, the mixture took on an interesting shade of green and looked nothing like goat cheese, but very raw vegan. :-)

Leftovers can be stored in the fridge for up to 5 days, but this jar won’t last that long.

I steamed chopped beets and carrots, then seasoned with salt, pepper, and garlic powder to serve with the hemp cheese.

The “cheese” mixed in with the veggies in clumps very much like traditional goat cheese, but made for a more colorful dish that I topped with nutritional yeast and a seasoning blend.

The hemp cheese chunks were soft and chewy, a lot like thick hemp butter. But had a distinct and refreshing tangy and savory flavor that complemented the mild and crunchy veggies.

And Leela was a big fan of this creation begging for more bites.

After dinner I had to spend some time playing with this wild man before hitting the gym.

He was ready to tear around the house after his toy for hours! And still is!

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