clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan goat cheese board

Vegan Goat Cheese

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


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!


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


  1. Place cashews in a bowl and cover with very hot water.  Let soak for 30 minutes, then drain and rinse.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Refrigerate for 3-4 hours before using.  It will firm up considerably.  


  • 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


  • 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