Almond Chèvre

This creamy white vegan cheese has that musty aroma of chèvre, yet is beautifully delicate to the palette. It's very easy to make and there's no need to dry it in a dehydrator.

First of all, make your basic almond cheese. With that recipe you can make four of these long cheeses. Personally I like to make two Almond Chèvre and one Lemon Zest.

To make 2 Chèvre you'll need just half of the basic almond cheese recipe.

You will need:

• 1/4 basic almond cheese (about 1/2 cup)
• 1/4 teaspoon salt
• Dried dill or dried chives

Lay a clean piece of cheesecloth on a board and sprinkle some dried chives or dill on it. This will be on the outside of your cheese, so don't skimp! 

Sprinkle some dried chives or dill onto the cheesecloth

Form a little log

Sprinkle on some more chives

Spoon the cream cheese onto the cheesecloth and form it into a log that's about 12cm (5 inches) long. You don't want it to be too skinny, nor too thick.

Sprinkle more dill over the top and sides of the cheese.

Now fold the cheesecloth over and roll the log. When you get to the end of the cloth, fold the sides up.

Lift up one side of the cheesecloth

And gently roll the cheese log

All the way over

Pinch the ends

And fold them over

Now repeat the procedure with the other 1/4 of the basic recipe. This time sprinkle dried dill on the cheesecloth and surface of the cheese log.

Off to the fridge they go

How long you decide to leave the cheese in the fridge depends on how strong you want it and how impatient you are! I rarely leave mine for longer than a week. It's as if it's saying, "Eat me!"
When you're ready, unwrap  the Chèvre cheese logs and that's it, they're ready to eat!

Time to unwrap!

Your Almond Chèvre is ready!

Enjoy on crackers, bread or raw veggies!