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.

Vegan Goat Cheese - paper + heart

Vegan Goat Cheese

★★★★★

5 from 2 reviews

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

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

2/3 cups raw cashews, soaked
1/4 cup water
2 probiotic capsules
14 oz extra-firm tofu
2/3 cup refined coconut oil
1 Tbs lemon juice
1 Tbs white miso paste
1/2 tsp salt

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 1/4 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

probiotic

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blender

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Notes

If using for a cheese board, take out of the fridge 15 minutes ahead of time so that it can soften to a good spreadable consistency.
You can use a fork to crumble it up for use on salads.

Prep Time: 3 hours
Cook Time: 0 minutes
Category: snacks
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1/4 cup
Calories: 113
Sodium: 203
Fat: 8.3
Saturated Fat: 2.1
Carbohydrates: 4.9
Fiber: .5
Protein: 6.3

Keywords: vegan goat cheese, dairy-free, cultured, probiotic

Find it online: https://paperandheart.com/vegan-goat-cheese/