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Vegan goat cheese log coated with crushed walnuts, on wooden board surrounded with crackers, red grapes and cucumber slices
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Vegan Goats Cheese

Enjoy a simple and delicious vegan and dairy free goat cheese recipe that is quick to make. This goat cheese substitute is a tasty way to enjoy this classic variety of cheese on a plant-based or dairy free diet.
Course Appetizer
Cuisine Vegan
Keyword Cashew goat cheese, Dairy free goat cheese, Vegan goats cheese
Prep Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Servings 1 Large log (serves 8)
Calories 138kcal

Equipment

  • Food processor
  • Small pot

Ingredients

  • 1 C raw cashews
  • C raw sunflower seeds
  • 2 tbsp lemon juice (juice of about ½ a lemon)
  • 1 tbsp apple cider vinegar
  • 1 tbsp miso paste (white type)
  • ¼ 350 g block extra firm tofu (about 90 grams)
  • 1 tsp salt
  • 1 ½ tbsp. agar powder + ½ C cold water (or ¼ C plant based milk)

Instructions

  • Soak the cashews and sunflower seeds (overnight in the fridge or in boiling water for 10 minutes).
  • Drain the water from the cashews and sunflower seeds and place into a blender or food processor. Add 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp miso paste, ¼ block extra firm tofu and 1 tsp salt.
  • Continue following the directions for using agar or without agar.

For Agar:

  • If using agar, place 1 ½ tbsp. agar into a small pot with ½ C cold water. Let sit for 5 minutes then bring the pot to a boil over medium-high heat. Boil for 5-8 minutes until all the agar is dissolved.
  • Add the agar into blender or food processor (with the already partially blended cashew cheese) and blend until smooth and creamy.
  • Quickly transfer the cashew cheese mixture into a container of your choice. The cheese takes the shape of whatever you place it in.
  • If you’d like to make a “log” of cashew cheese, pour the mixture onto a sheet of plastic wrap and carefully roll the plastic wrap around the cheese, into the desired shape.
  • Place the cheese into the fridge and let sit for at least 2 hours or until the agar is set and the cheese feels firm. If possible, let sit overnight for best flavor.

Without Agar:

  • If not using agar, add ¼ C plant-based milk into the blender or food processor with partially blended cashew cheese.
  • Blend until smooth.
  • Scoop out the mixture into a container/ bowl and place in fridge for at least 15 minutes, or until cold, before serving.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/8 of recipe) | Calories: 138kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 376mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg