Easy Artisan Chévre Pudding
Author: John Gutekanst
Recipe type: Appetizer
This is a fantastic finish to pizza because chévre stands up well to heat, just melting enough to fall in love with. Once you get the perfect flavor profile between herb, cheese and cooked pie, you are guaranteed a home run.
- Chopped chives, mint, scallion, basil, rosemary, pepper flakes, roasted garlic,
- One log of chévre cheese
- Vegan mozzarella (Melting Profile)
- 2.5 cups raw, organic cashews
- 1 and a quarter cup tapioca flour
- 7 garlic cloves, minced very fine
- 9 cups heated hot water
- 1 cup heated unsweetened almond milk
- Juice from 2 whole organic lemons,
- (3.5 tablespoons)
- 2 tablespoons salt
- In a large bowl, whisk the room temperature chévre and the herb of your choice into a cream of the appropriate consistency. If you need a silkier crema, add cream, ricotta or mascarpone.
- Presoak the cashews for at least 24 hours, changing the water twice during this time.
- Heat the water and almond milk up in the same pan.
- While the water is heating, add all other ingredients to a high speed blender, (vita mix) or food processor. (This recipe will fill a normal food processor to the top so be careful).
- Just before boiling, add the water-almond milk mix slowly to the blender a little at a time while intermittently mixing on high.
- Blend the vegan cheese broth for at least 3 minutes to incorporate the ingredients.
- Pour the mix into a pan at medium-high heat and toss with a large spatula. (At this point, be ready to stand in front of your burner for up to 30 to 45 minutes. Please remember, you must constantly mix this to both release the moisture and cook the tapioca!
- As the cheese congeals, it will seem like cooking a large pan of scrambled eggs.
- Acting quickly, gently scrape the bottom of the pan and toss the cooked cheese with the liquid. DO NOT BURN THE CHEESE.