• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Full of Plants
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dish
    • Soups
    • Sides
    • Salads
    • Desserts
  • Shop
  • About
    • FAQ
  • Resources
menu icon
go to homepage
  • Home
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Vegan Chèvre Chaud Salad

    By: Thomas Published: 24 Oct, 18 Updated: 24 Nov, 21 12 Comments

    RecipePrintComments
    Vegan Chèvre Chaud Salad

    If there is one salad that is perfect for Fall/Winter, this is it.

    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!

    Vegan Chèvre Chaud Salad

    It all starts with the cashews that are soaked overnight. Then, you blend them with water until you get a thick and 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.

    Vegan Chèvre Chaud Salad

    Once you have a smooth cashew cream it's time to let it ferment! Simply transfer it to a bowl and cover 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.

    Vegan Chèvre Chaud Salad

    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 side and serve immediately!

    Vegan Chèvre Chaud Salad

    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!

    Vegan Chèvre Chaud Salad

    If you are looking for a delicious and filling entrée (or appetizer), this Chèvre Chaud Salad will not disappoint! The crispy crust and the creamy inside of the vegan cheese combined with the tart vinaigrette makes this recipe a must-try!

    Let me know in the comments if you try this recipe!

    Vegan Chèvre Chaud Salad

    Vegan Chevre Chaud Salad

    Author: Thomas
    The famous French Salad that consists of warm breaded goat cheese made vegan! It tastes even better than the one you get in restaurants!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Resting Time 1 d
    Course Appetizer, Salad, Side Dish
    Cuisine French
    Servings 7 small "chèvre chaud" (Serves about 4)
    Calories 489 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Chèvre Chaud (Breaded "Goat" Cheese)

    • 2 cups raw cashews soaked overnight
    • ¼ cup water
    • 1/16 teaspoon mesophilic culture or 3 capsules probiotics
    • ⅛ teaspoon salt or more to taste
    • 1 teaspoon nutritional yeast optional
    • 1 cup breadcrumbs

    Salad

    • 2 tablespoon olive oil
    • 1 and ½ tablespoon balsamic vinegar
    • 1 teaspoon dijon mustard
    • 1 small shallot minced
    • ⅛ teaspoon salt or more to taste
    • 5 cups mixed greens arugula, lettuce, or your favorite salad
    • add-ins: ¼ cup walnuts 1 avocado, 2 tablespoon 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 tablespoon 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 ¼ 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

    Two chèvre chauds makes a quite filling entrée. If you plan on serving these as an appetizer I would recommend making smaller ones (14 instead of 7 pieces of cheese).

    Nutrition

    Serving: 1 (2 chèvre chauds with salad)Calories: 489 kcalCarbohydrates: 28.6 gProtein: 12.1 gFat: 39.3 gFiber: 2.8 gSugar: 4.4 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Sign up to the Full of Plants Newsletter
    Subscribe To Our Newsletter
    Receive new recipes straight to your inbox + a free eBook on Vegan Cheese Making!
    Invalid email address
    Thanks for subscribing!

    Reader Interactions

    Comments

    1. Larissa

      October 25, 2018 at 11:49 am

      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

      Reply
      • Thomas

        October 25, 2018 at 4:12 pm

        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! 🙂

        Reply
        • Larissa

          October 30, 2018 at 10:30 pm

          Such great news that you'll be launching a cookbook!!! Looking forward to it already! 😀 Hope it's full of cheese recipes! :)))

          Reply
    2. Nina

      December 02, 2018 at 3:47 pm

      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 🙂

      Reply
    3. Mark

      December 09, 2018 at 9:15 pm

      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?

      Reply
      • Thomas

        December 12, 2018 at 5:54 pm

        You should add the nutritional yeast with the salt.

        Reply
    4. Jodie Winkler

      October 15, 2020 at 4:51 pm

      What mixer /blender can you recommend?

      Reply
      • Thomas

        October 17, 2020 at 12:12 pm

        I'm using a Magimix blender.

        Reply
    5. Audrey

      November 26, 2021 at 12:55 am

      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!

      Reply
      • Thomas

        November 27, 2021 at 7:13 am

        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.

        Reply
    6. Isabelle R

      January 27, 2022 at 1:28 am

      5 stars
      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.

      Reply
      • Thomas

        January 30, 2022 at 7:48 am

        Glad you liked the recipe Isabelle! Thanks for your feedback 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




    Primary Sidebar

    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

    Learn more about me →

    Please wait...

    Thank you for sign up!

    Most Popular

    • Instant Pot Cauliflower Tikka Masala
    • How To Make Bánh Mì (Vietnamese Baguette)
    • Vegan Aged Camembert Cheese
    • Spicy Vegan Hot Pot

    Footer

    • Quick Dinners
    • Vegan Cheese Recipes
    • Instant Pot Recipes
    • Vegan Desserts

    About

    • About
    • FAQ
    • Privacy Policy
    • Blogging Resources

    Join the Community!

    Copyright © 2022 Full of Plants.

    x
    WANT A FREE EBOOK?
    Subscribe to receive your FREE 100-Page eBook "The Art of Vegan Cheese Making" with over 25 recipes!
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing! You should receive your eBook soon!
    Close Optin
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!