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Vegan Chevre Chaud Salad

Full of Plants
The famous French Salad that consists of warm breaded goat cheese made vegan! It tastes even better than the one you get in restaurants!
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


Chèvre Chaud (Breaded "Goat" Cheese)


  • 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


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.


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).


Serving: 1(2 chèvre chauds with salad)Calories: 489kcalCarbohydrates: 28.6gProtein: 12.1gFat: 39.3gFiber: 2.8gSugar: 4.4g
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