Lemon, Thyme, and Cranberry Cashew ‘Goat Cheese’

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This recipe is an ode to an imported chevre goat cheese I had years ago from a specialty food market we went to maybe twice a year. It was from Great Britain and was coated in candied lemon rind. My dad and I had picked it out together from the dozens of imported varieties, and we’re excited to try our selections. I don’t remember exactly what other cheeses we ended up picking out, but I won’t forget that lemon rind chevre! It was magnificent! Soft, rich and creamy goat cheese ladened with bright lemon zest, earthy thyme, and a tart, sweet, and chewy lemon rind punch. 

My recreation plays to the brightness of the lemon zest with the earthiness of the thyme. To add a sweet and tart element I have chosen dried cranberries. They give the same sensations of taste without the labor of candying lemon rinds yourself. And as for the rich creaminess? Believe it or not these cashews do the trick! The overall texture of this ‘goat cheese’ is a touch softer than the traditional goat milk counterpart. However, other than that you may not even be able to tell the difference! This sophisticated palate of flavors is perfect for entertaining or any Holiday celebration. I love pairing this ‘cheese’ with my Almond Flour Thyme Crackers. I promise this will be the star of your next cheese tray! In a rush to make it? You can always split the ‘cheese’ before hanging it, to make two equal size balls. You can then hang them in the refrigerator for 24 hours instead, cutting the time in half!         

Lemon, Thyme, and Cranberry Cashew ‘Goat Cheese’

Serves 6
Prep: 20 min                                                                                                                                                                                                            
Cooling : 48 hours                                                                                                                                                                                                  Total: 48 hours 20 min
Beginner

Ingredients:

1 Cup cashews, unroasted 

2 Tbsp. lemon juice

2 tsp. apple cider vinegar 

3 cloves garlic, peeled  

¼ tsp. salt

⅛ tsp. black pepper, freshly ground

2 Tbsp. water 

2 tsp. thyme

2 tsp. lemon zest

⅛ Cup dried cranberries, minced

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Heat tea kettle with water until boiling. Place cashews in a medium bowl and pour boiling water on top.
  3. Let soak for 15 minutes. Drain, and set aside.
  4. Get a high-speed blender set up with the standard blade attachment.
  5. Add cashews, lemon juice, apple cider vinegar, garlic, salt, pepper, and water.
  6. Blend on high until smooth. You may need to scrape down the sides a few times to ensure you get all the pieces blended.
  7. Remove blade, and hand mix in the thyme, lemon zest, and cranberries.
  8. Set up a small bowl with cheesecloth lying in it. Carefully pour into the cheesecloth. Gather the edges and squeeze into a ball. Squeeze gently, and get the excess water out.
  9. Tie it off with butcher’s twine to maintain the shape. Be sure the twine is long enough to tie the ball, and string it up to set in the fridge.
  10. Now it’s time to string up the cheese. With the loose end of the twine, tie a good knot on the top shelf of your fridge and let it hang down to the second shelf. Be sure a small bowl is underneath, as it may drip while hanging.
  11. After 48 hours has elapsed, cut it down from hanging and carefully remove cheese cloth.
  12. Place on a charcuterie board for easy entertaining, or crumble onto a salad. No matter how you serve it, you will love this ‘goat cheese’!  


     

Nutrition Facts: 
Calories- 120 
Carbs- 8.7 g
Fat- 8.7 g
Protein- 3.4 g