This post may contain affiliate links. Please read our disclosure policy.
If there is one salad that is perfect for Fall/Winter, this is it. Vegan Chèvre Chaud Salad!
If you have never heard of Chevre Chaud Salad, it’s a classic French appetizer that consists of breaded fresh goat cheese served with a salad and a balsamic vinaigrette. It is served all year round as an appetizer in restaurants but is usually preferred later in the year.
To replace the goat cheese used in the original recipe, I went with a very simple cashew cheese fermented with probiotics. The fermentation gives the cheese a flavor that cannot be replaced by simply adding lemon juice. It’s tangy, cheesy, and so creamy!
It all starts with soaking the cashews overnight. Then, blend them with water until you get a thick, smooth cream.
Next, it’s time to add the cultures! You can use acidophilus probiotics, rejuvelac, or a pinch of mesophilic culture. If you plan on using rejuvelac, simply omit the probiotics and use rejuvelac instead of water.
Once you have a smooth cashew cream it’s time to let it ferment! Simply transfer it to a bowl and cover it with plastic film to touch. Then leave it at room temperature for 24-48 hours, depending on the temperature of your house. You know it is ready when it has a tangy flavor.
It is the fermentation process that will give the cheese its tanginess and sharpness.
The cheese is still soft after the fermentation, so I recommend you refrigerate it for at least 8 hours. It will firm up slightly once cold. Then use a cookie cutter lined with plastic film to shape the cashew cream into a round and then carefully coat it with breadcrumbs (I used panko here for extra crispiness).
I didn’t deep-fried the breaded cheese here, as opposed to my Vegan Fried Goat Cheese Balls recipe. Simply shallow-fry until golden brown on both sides and serve immediately!
To serve, use your favorite greens and mix with the balsamic vinaigrette. Place the “chèvre chauds” on a bed of salad and top with crushed walnuts.
I like to add a drizzle of maple syrup on top of the “chèvre chauds” for a balance of sweet and salty. SO delicious!
If you are looking for a delicious and filling entrée (or appetizer), this Vegan Chèvre Chaud Salad will not disappoint! The crispy crust and the creamy inside of the vegan cheese combined with the tart vinaigrette make this recipe a must-try!
Let me know in the comments if you try this recipe!
Vegan Chevre Chaud Salad
Ingredients
Chèvre Chaud (Breaded “Goat” Cheese)
- 2 cups raw cashews soaked overnight
- 1/4 cup water
- 1/16 tsp mesophilic culture or 3 capsules probiotics
- 1/8 tsp salt or more to taste
- 1 tsp nutritional yeast optional
- 1 cup breadcrumbs
Salad
- 2 tbsp olive oil
- 1 and 1/2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 small shallot minced
- 1/8 tsp salt or more to taste
- 5 cups mixed greens arugula, lettuce, or your favorite salad
- add-ins: 1/4 cup walnuts, 1 avocado, 2 tbsp chopped dried figs (optional), a drizzle of maple syrup
Instructions
Chèvre Chaud (Breaded “Goat” Cheese)
- Drain the cashews and transfer to a blender. Add the water and blend on high speed, scraping down the sides from time to time until it forms a smooth paste. If you have trouble blending, add 1-2 tbsp of water, just be careful to not add too much otherwise the cashew cream will be too soft.
- Add the mesophilic culture or acidophilus and blend for another 10-15 seconds. Transfer the cashew cream to a clean bowl and cover with plastic film to touch.
- Place the bowl in a dark place at room temperature and let it ferment for at least 24 hours or up to 48 hours. Taste the cashew cream after 24 hours, if it has a tangy flavor then it’s ready. If it doesn’t let it ferment for another day.
- Once fermented, taste and add salt to taste, mix to combine. Place the cashew cream bowl in the refrigerator and refrigerate for at least 8 hours. This will make the cashew cream slightly firmer and easier to work with.
- Fill a deep plate or bowl with the breadcrumbs. Place a 1.5-inch round cookie cutter on a cutting board. Line it with plastic film and fill it with cashew cream. If you don’t have a cookie cutter, place about 1/4 cup of cashew cream on plastic film and shape it into a cylinder. It is essential to use plastic film as the cashew cream is a bit sticky.
- Transfer the shaped cashew cheese to the bowl of breadcrumbs and carefully coat it on both faces and sides. Place on a plate and repeat with the remaining cashew cream.
- Prepare the salad: in a large mixing bowl, whisk together the olive oil, balsamic vinegar, mustard, shallot, and salt together. Add the salad and stir to coat. Set aside.
- Heat two tablespoons of oil in a large skillet over medium heat. Once hot, carefully add the breaded cashew cheeses and cook for 2-3 minutes, or until golden brown before flipping using a spatula. Cook the other side until golden brown.
- Transfer to a plate lined with kitchen paper towel to remove excess oil.
- To serve, divide the salad into 4 serving plates, add two “chèvre chauds”, crushed walnuts, a few avocado slices, a drizzle of maple syrup, and serve immediately.
- Cashew cream cheese will keep for up to 5 days in the refrigerator.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!
Hi Thomas, thanks for sharing the recipe. But what will give it the goat cheese classic flavour? Otherwise every cashew cheese tastes the same… sorry, not trying to be rude but I really miss goat cheese and would love to be able to find a vegan substitute and I’m a huge fan of your innovative cheeses
Hi Larissa,
Goat cheeses used in “chevre chaud” are always young cheeses, so they have a fresh flavor and are not as strong as an aged goat cheese like a Valençay for example. The flavor is tangy and mild. When breaded and cooked, this cashew cheese will taste very similar to the real one. I have a recipe for an aged “goat” cheese coming soon in my upcoming ebook, stay tuned! 🙂
Such great news that you’ll be launching a cookbook!!! Looking forward to it already! 😀 Hope it’s full of cheese recipes! :)))
Hi Thomas,
thanks for sharing another great recipe! Unfortunately I don’t have such a strong blender :/
Do you think this could also work with store-bought Cashew Butter?
Thanks Nina 🙂
This looks so great and I’m going to try it! Would the optional nutritional yeast be added with the salt to the cashews, or to the breadcrumbs when using those?
You should add the nutritional yeast with the salt.
What mixer /blender can you recommend?
I’m using a Magimix blender.
Hi Thomas,
I would like to try the chèvre. The probiotics I have are a mix (containing acidophilus) and other strains. Would this be a problem?
The probiotic is also much stronger, 50 billion total with 5.7 billion acidophilus while I see that the one you recommend on Amazon is 500 million. Do you think I should reduce the quantity of probiotics and use only 1/3 of a capsule then?
Thanks!
Hi Audrey,
It’s very hard to predict, but usually most probiotics work.
Regarding the strength, that is too much and would probably make the cashew cream go bad. Yes, I would try using 1/4 to 1/3 of a capsule.
I am new to making vegan cheeses, but having grown up eating chèvre chaud in France, I couldn’t wait to try this recipe. I followed the recipe exactly (I had to leave my cream to culture the full 48 hours as my house is drafty this time of year), and it came out so well! Thanks for the recipe.
Glad you liked the recipe Isabelle! Thanks for your feedback 🙂