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Pine Nut Chevre with Cranberry Pear Relish and Sweet Potato Chips

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Thursday, 05 December 2013


A definite must-make for your holiday parties this year! This recipe will be especially adored by any cheese-lovers-gone-vegan, or just cheese-lovers in general for that matter! With a platter of this delectable dairy-free chevre with cranberry relish handy there is absolutely no reason to indulge in the cheese plate this Christmas.....Serve with Amy Lyons' amazing sweet potato chips (recipe also included). Enjoy!


At a glance
2 cups cheese, 1 1/2 cups relish, and 8 cups chips
Pine nut chevre:
2 cups pine nuts, soaked for 2 hours and drained
1/4 cup lemon juice
1 tsp cider vinegar
1 tsp sea salt (or to taste)
2-3 Tbsp filtered water as needed

2 cups fresh organic cranberries
1 large organic sweet pear, such as dánjou
zest of one organic lemon, plus 2 Tbsp juice
3 Tbsp raw coconut nectar, raw local honey or maple syrup
a pinch sea salt
1 tsp cinnamon

Sweet Potato Chips

2 large yams, sliced paper thin
coconut oil, melted to liquid
sea salt


To make the chevre:

1) Combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).  

2) Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit in the fridge overnight.

To make the relish:

1) In a food processor, combine all ingredients and pulse until chopped and combined but still chunky.

2) Serve the relish with the chevre.

To make the sweet potato chips:

1) Dehydrate the yam slices for about 12 hours until crispy

2) Toss with a thin layer of coconut oil, and sprinkle with sea salt.

Additional Tips

Recipe by Amy Lyons: