Vegan Goat Cheese

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This vegan goat cheese is so incredibly smooth and creamy with all the distinctive tangy flavor of a traditional goat cheese. Bonus: it's cultured using probiotics for some gut healthy goodness!

Follow these simple step-by-step instructions for a creamy, tangy, spreadable cheese that's perfect for salads, appetizers and cheese boards.

Yum!

Table of Contents

Ingredient Notes
Step By Step Instructions
Serving Suggestions
Frequently Asked Questions
Storing and Freezing
Related Recipes
Recipe

vegan goat cheese board — Vegan goat cheese is perfect for a cheese board served plain, drizzled with balsamic or marinated in oil and herbs.

Ingredient Notes

Extra-firm tofu - I've also used a super firm tofu with success. It's important to remove as much liquid as possible so pressing for 30-60 minutes is vital. Here are instructions on how to press tofu without a tofu press.
Raw cashews that have been soaked
White miso paste
Probiotic capsules - we use the Renew Life brand with great success which have 50 billion live cultures. If you use something with fewer live cultures you may need to use more than 2 capsules.
Salt
Refined coconut oil - this can't be substituted because the fact that it's solid at room temperature helps keep the cheese firm. I specify refined so that the cheese doesn't taste like coconut.
Lemon juice

Step By Step Instructions

I'll start by saying that it takes three days to culture the cashew cream before you can make the cheese. I promise you that it's worth it though! If you're looking for something that takes less time, check out this spreadable cheese log recipe which has a very similar texture, but is quicker to make.

Start by soaking the cashews in a bowl of boiling water for 30 minutes. Then drain and rinse the cashews before adding them to a high-speed blender with ¼ cup water. Blend until smooth and creamy. This will take a few minutes.

Transfer the cashew mixture to a very clean glass jar and use a non-metal utensil to stir in the contents of two probiotic capsules. Then cover the jar with cheesecloth or a kitchen towel and let it sit on the counter for three days. I like to take a peek at it once a day and stir it, but this isn't necessary.

After three days if you're not ready to make the cheese, go ahead and put a lid on it and store in the fridge for up to a few days.

To make the cheese - start by pressing the tofu really well. Then crumble the tofu into a high-speed blender along with the cultured cashew mixture, coconut oil, miso paste, salt, and lemon juice.

Blend for 3-4 minutes using the tamper until it's very smooth scraping down the sides of the blender as necessary.

Spoon the cheese mixture into your molds. If you'd like to mix in any herbs, garlic, etc go ahead and do that now before it firms up.

I've had success using the following as molds -

Small bowls lined with parchment paper which makes the cheese very easy to remove.
Lightly greased ramekins with coconut oil which worked pretty well. To remove the cheese just run a knife around the edge.
Silicone cupcake molds.

Place your cheese filled molds into the fridge for 3-4 hours before using. It will firm up considerably.

Serving Suggestions

Use this vegan goat cheese the same way you would use a traditional goat cheese. Use a fork to crumble it for a salad, mix in fresh herbs, spread on toasted bread or enjoy it on a cheese board.

Here we served it three ways -

Plain - it's that good
Marinated with olive oil and a mixture of fresh and dried herbs
Drizzled with a balsamic glaze

Frequently Asked Questions

Does it matter what kind of tofu I use?

This recipe works best if you start with the right type of tofu. I find that extra-firm tofu works best. I've also tried this with super-firm tofu and the results were comparable, but I had a little more trouble working with it in the blender.

Do you need to use a high-speed blender for this recipe?

This is definitely one of those recipes that works best with a high-speed blender. I can't vouch for the results using anything else and imagine that it would be difficult to achieve the creamy texture using a basic blender.

Do I need to press the tofu?

Absolutely, the creamy texture of the finished cheese really requires removing as much liquid as possible from the tofu. If you're like me and don't own a tofu press, follow these instructions on how to press tofu without a press.

Does I need to use the probiotics or does it matter which one I use?

You do not need to culture the cashews in order to make this cheese. I would suggest using this recipe for my Easy Spreadable Vegan Cheese Log if you'd prefer not to use the probiotics. I would also suggest mixing in herbs or other flavors if not culturing because I think that the tanginess from the culturing process helps mask the tofu taste. As far as what brand of probiotics will work, I've only tried the Renew Life probiotic so I can't say how well others would work.

Storing and Freezing

This keeps well in the fridge for up to 5 days in an air tight container.

I have not attempted to freeze this cheese and would not recommend it.

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Kris
Total Time: 3 hours
Yield: 3 pucks 1x
Diet: Vegan

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Description

This cultured vegan goat cheese is so incredibly smooth and creamy with all that distinctive tangy flavor of a traditional goat cheese. Bonus: it's cultured using probiotics for some gut healthy goodness!

Ingredients

Units Scale

⅔ cups raw cashews, soaked
¼ cup water
2 probiotic capsules
14 oz extra-firm tofu
⅔ cup refined coconut oil
1 Tbs lemon juice
1 Tbs white miso paste
½ tsp salt

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Instructions

Place cashews in a bowl and cover with very hot water. Let soak for 30 minutes, then drain and rinse.
Add the cashews to a high-powered blender along with ¼ cup of water and blend until smooth and creamy. This will take a few minutes and you may need to stop and scrape down the sides as you go.
Transfer the cashew mixture to a very clean glass jar and use a non-metal utensil to mix in the powder from 2 probiotic capsules.
Cover the jar with some cheesecloth or a kitchen towel and set on the counter for 3 days. I like to give it a stir once a day, but this isn't necessary.
After 3 days you're cashews are cultured and ready to move on to the cheesemaking. If you aren't ready to make the cheese yet, go ahead and put a lid on the jar and store in the fridge for a few days until you're ready for the next steps.
Add tofu that's been pressed really well (if you're not sure how to do this, check out my how to press tofu post) to a high-speed blender along with the cultured cashew cream, coconut oil, lemon juice, miso paste, and salt and blend the ever-loving crap out of it. You really need to get in there with the tamper and stop often to scrape down. This usually takes me 3-4 minutes, but it will get very smooth if you're patient.
Spoon this mixture into whatever you are using for cheese molds and if you plan to mix in any garlic, herbs, etc do that now.
Refrigerate for 3-4 hours before using. It will firm up considerably.

Equipment

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