Holiday Helpers! Herb Crusted Coconut Chevre

Herb Crusted Coconut Chevre from Going Vegan (Front and Center: Smoky with Dill, Top: Smoky with Black Pepper, Right: Smoky with Paprika, Chipotle, Parsley and Smoked Salt) With this batch I made mini Chevres and wrapped them individually so that I could give them away to friends at work. I wrapped each chevre in waxed paper.

Every holiday get together deserves a yummy cheese plate! This one is nut-free and uses coconut flour. Get creative with your herbs and spices. I share a few of my favorite combos below, but there is no limit to what you can do here...


Herb Crusted Coconut Chevre
*Soy Free     *Gluten Free     *Nut Free
Trust me here. It really does work! The mild flavor and smooth texture of coconut flour lends itself nicely to this cheese. It also makes it suitable for those with nut allergies. You can shape this cheese in many ways. As a log, in a large wheel, mini chevres (perfect for gifting!), in blocks, or pretty much any way you want.

1 ounce (28 g) agar flakes or powder
3 cups (705 ml) water
2 cups (224 g) coconut flour
1/4 cup (30 g) nutritional yeast
2 teaspoons fine sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) mild flavored vegetable oil
1 teaspoon dijon mustard
Assorted dried herbs and spices for crust

In a medium pot, place agar in water over high heat. Bring to full boil. Boil five minutes, whisking frequently.
In a medium mixing bowl, whisk together coconut flour, nutritional yeast, salt, onion powder, and garlic powder.
Into the boiling mixture, stir lemon juice, oil, and mustard.
Add dry mixture into the water-agar mixture and mix until well combined and resembling play-dough.
Remove from heat. Allow to cool enough to handle, but still warm and pliable. Keep covered, to prevent drying out while working.
Form into desired shapes and coat with herbs and spices.
Wrap with waxed or parchment paper or store in an airtight container and refrigerate overnight. (The mixture will harden into a semi-firm “cheese” that’s perfect for crackers.)
It will last one week in the refrigerator and up to four months in the freezer.

Some of my favorite combinations:
-Add 1 teaspoon of liquid smoke to the entire batch at the same time as the mustard. Coat with BBQ dry rub.
-Paprika, chipotle, parsley, garlic powder, smoked salt
-Parsley, sage, rosemary, and thyme
-Garlic, lemon pepper, basil
-Fresh cracked black pepper

Yield: 2 pounds (908 g)