MOCK GOAT CHEESE
I got this recipe from my mother, not sure where she found it. This makes a cheese ball that is coated in black pepper, I don't care for the black pepper so I usually skip it.
Provided by Donna H
Categories High In...
Time 10m
Yield 1 cheese ball
Number Of Ingredients 4
Steps:
- Mix cream cheese, feta cheese and parsley until blended.
- Shape into a ball and coat in coarse ground black pepper.
- Chill and serve with bagle chips, crackers, etc.
- Can be made 1 or 2 days in advance.
- If preparing in advance wrap in plastic wrap and refrigerate.
- Coat in black pepper just before serving.
Nutrition Facts : Calories 1268.5, Fat 117.5, SaturatedFat 76.8, Cholesterol 409.9, Sodium 2685, Carbohydrate 13.6, Fiber 0.1, Sugar 7.8, Protein 42.8
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Dwayne Wheaton
[email protected]It's a good starting point for a plant-based cheese, but I found it needed more seasoning. Will experiment with adding some chives and tarragon next time.
Hasan Abid
[email protected]Very easy to make and quite delicious. I added a bit of fresh rosemary and it gave it a wonderful herby note.
Minislam Mrskhan
[email protected]Nice! The texture was perfect. Will definitely be making this again.
Scout Porter
[email protected]This is a great recipe for those who are lactose-intolerant or looking for a non-cashews based plant-based cheese. I love the tangy, slightly nutty taste. It was perfect on crackers and added a delicious touch to my salads. Will definitely be making
Torrido Flammer
[email protected]I love that this recipe doesn't require soaking any ingredients beforehand, making it a quick fix when you need some plant-based cheese in a jiffy. Turned out great!
Muhammad Irfan Shahzad
[email protected]Not a fan. The taste was rather flat and the texture was a bit too liquidy. I'm not sure if I did something wrong, but it wasn't really to my taste.
Nari Xiong
[email protected]The result was quite interesting. The texture was a bit crumbly, but the taste was great. I appreciate having a non-cashews based recipe as I'm not a fan of their aftertaste. I'll play around with the recipe a bit to get the texture smoother, but for
Rebeca Sanders
[email protected]Wow! This recipe is a true lifesaver for lactose-intolerant cheese enthusiasts like me. I've tried numerous plant-based cheese substitutes, but this one takes the top spot. Not only is it a cinch to make, but the end result is a velvety smooth and ta
Kajiman Shrestha
[email protected]I am giving this recipe a solid 4 out of 5 stars. It was easy to make and came together quickly. I love the fact that no cashews are required. The taste was very good, although I found it a bit too firm for my taste. I may experiment with increasing
areej khan ak
[email protected]I was excited to try this recipe since I love chevre but can't have any lactose. The texture was spot on, but it was a bit too tangy for my taste. I'm thinking of trying again but using less apple cider and more milk to see if that helps. Nonetheless
Pablo Valverde
[email protected]This recipe is an absolute game-hanger for those of us with lactose intolerance or those going plant-based. I followed the recipe to a T, and after some chilling, the result was a smooth, tangy spread that goes great on everything from crackers to ce