04/21/2017Cheeses - Sauces, condiments, cheese - Dips - Appetizers and starters

Vegan Cervelle de Canut (Spreadable Cheese)

Name: Vegan Cervelle de Canut (Spreadable Cheese)
Prep time: 15 min
Total time: 15 min
Yield: 1 jar
Cuisine: Vegan
Ingredients: chervil; salt; pepper; 500 mL plant-based yogurt; 3 tbsp plant-based cream; 1 tbsp olive oil; 1 tsp white wine; 1 tsp apple cider vinegar; 3 shallots; 0.25 bunch chives; 2 tbsp flat-leaf parsley

Picnic Batch cooking Blender-free Oven-free Gluten-free

For: 1 jarDifficulty: EasyPreparation: 15 min

We've been asked before why we don't make recipes from Lyon (we live in Lyon, right?). Well, first of all, because it revolves quite a bit around pork, and also because we don't care, there, it's said ;-)

But today, just a few weeks before we move far away from here, we want to introduce you to cervelle de canut. First of all, because it has a funny name, a bit cannibalistic, and also because this stuff is so good!

For a little backstory, I worked in a brasserie when I first moved to Lyon, where I made cervelle de canut. I had no freaking idea what it was supposed to look like, but I learned and now I present to you my version, vegan!

There are a thousand versions, so don't be shocked if you're a purist ;-) We don't put garlic in it because I can't stand it, but it's in the original recipe!

Servings

Ingredients

Cups

-chervil
-salt
-pepper
-plant-based yogurt 500 (mL)
-plant-based cream 3 (tbsp)
-olive oil 1 (tbsp)
-white wine 1 (tsp)
-apple cider vinegar 1 (tsp)
-shallots 3
-chives 0.25 (bunch)
-flat-leaf parsley 2 (tbsp)

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Steps

The day before: Place a colander over a bowl and line it with a clean cloth. Pour your yogurts into the cloth to let them drain overnight.
The next day, you get a nice thick texture, kind of like cream cheese! Transfer this fresh cheese-like mixture into a mixing bowl and beat it well with a whisk. Add the cream and olive oil and whisk again.
Peel and chop the shallots, mince the herbs. Add all of this to the cervelle de canut and mix well. Finish by adding the wine and vinegar.
Season well, tasting regularly. You can serve with toasted bread or a fresh baguette, or even potatoes. It's even better after a night in the fridge ;)