Pepper-Crusted Cashew Goat Cheese

Cheese. The food of the devil. It is probably the one food that stops many a vegetarian from becoming vegan. And I can't say I was immune.

When I was a girl, my favorite activities were to eat and read. Simultaneously. There are an embarrassing number of photos of me with an open book and a plate of cheese and crackers. Mostly cheese. The smellier the better as far as I was concerned. It was a vice I shared with my father.

I remember being sad that I would have to give up cheese but, after I discovered how much my health improved after I gave up dairy, it really wasn't that hard.

But when I saw a recipe for goat cheese (and feta and cheddar) in Vegetarian Times, I was all over it. Especially since it used cashews, something I haven't been able to get enough of lately.

Just making it was fun! You get to throw everything in the food processor, wrap it up in cheesecloth and hang it up to age for the day. I knew it would be good when I tasted the 'batter' from the food processor. But I was very surprised when I tasted the finished product: It's smooth, salty, creamy and dead on.

I used it to make CD's Greek Style Pizza again. Unbelievable. And so easy. I told people I was making cheese and they were dumbfounded. But it was the easiest thing to do. You should try it. It will certainly fix any cheese cravings you might have.

So when the devil comes knocking, there's no need to answer the door.

STATS
Vegan
Calories: 140 per serving (no indication of serving size)
Makes: 10 oz
Find it: Here
Tastes: Fabulous!