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Vegan Goat Cheese is next level deliciousness!!!
OMG guys, you won’t believe how good this Vegan Goat Cheese tastes! It’s aromatic, tangy, sharp, and extra rich. And you’ve guessed. This cheese is incredibly goat chees-y!! It’s also pretty simple to make, no agar-agar or special tools are used here. Serve Vegan Goat Cheese with crackers and fresh fruit, or crumble it on top of your favorite salad.
You might have seen that last year my long term boyfriend and I got married. Due to corona it was just the two of us on a very short ceremony, but we planned to have a proper celebration with friends and family a little later. We have booked a beautiful venue and planned everything out so perfectly. To be honest we didn’t stress on anything too much. But since we had quite a few months in lockdown, we could work out what and how we want.
When we booked our date last summer we knew it’s possible, that things won’t be 100% back to normal until this time. We planned a buffet style menu, but also had a back-up plan for plated food. Dancing with everyone was definitely on our wish list, but we have also prepared programs that are perfect for keeping a little more distance. We knew some guests won’t come, because of restrictions. And we even had a sort of emergency plan, in case we can’t have more than 10 guests. We said it was going to be also fine, if we can only celebrate with the smallest family circle.
Well, that was our plan. The wedding should be this weekend. But yeah….It’s not happening this year. The wedding is postponed now for another year. Let’s see what 2022 brings…
But don’t worry, we are not too sad (maybe a little, because our family was so very excited already – we haven’t met most of them for almost two years now!!!). We are planning to have a pretty awesome weekend still. Probably having a little trip to a nearby forest, and then have an awesome dinner. It’s gonna be of course an epic cheeseboard, just because that’s our go-to romantic meal.
And yes, that’s why I post this Vegan Goat Cheese recipe today too. It’s the best cheese we had in a long-long time, so it’s definitely going to be on our at-home-wedding-menu this weekend. I hope you’ll love this cheese just as much as we do.
Vegan Goat Cheese
This Vegan Goat Cheese is absolutely phenomenal, yet it’s fairly simple to make still.
The base of this cheese is tofu and soaked macadamia nuts. Just place them in a high-speed blender with coconut oil for extra creaminess. Make sure you use refined coconut oil, otherwise it will taste like coconut. Season it with lemon juice, miso, nutritional yeast, and lots of salt! The more salt, the better. Trust me!
Blend everything together. That’s it, basically.
You can serve the cheese right away, as a thick cream cheese. Or pour them into ramekins or silicon molds, and let set in the fridge for a few hours. At this point the cheese will resemble fresh goat cheese or something similar to Boursin.
If you are patient, you can age your cheese for a few days. The longer you wait, the more character the cheese gets.
I like to rub the cheese with some fresh or dry herbs, cracked pepper, smoked paprika, or chopped nuts. But you can also keep yours plain.
Serve Vegan Goat Cheese with fresh bread, crackers, fruits, nuts, veggies, or with salad. Your options are pretty much endless here. Vegan Goat Cheese goes with everything!
Try more awesome VEGAN CHEESE recipes:
- Raw Vegan Cashew Mozzarella
- Vegan Tofu Feta Cheese
- 2-Ingredient Vegan Cream Cheese
- Vegan Hungarian Cheese Spread
- Simple Raw Cultured Cashew Cheese
- Walnut and Herb Vegan Cheese
- Smoky Chili Almond Cheese
- Baked Almond Feta
- Quick and Easy Vegan Fondue
- Vegan Cashew Cheese with Tomato and Herbs
Vegan Goat Cheese
- Total Time: 10 minutes
- Yield: 2 small cheeses 1x
Ingredients
- 75 g macadamia, soaked
- 300 g firm tofu, pressed out
- 50 g refined coconut oil, melted
- 3 tbsp lemon juice (about 1 large lemon)
- 2.5 tbsp nutritional yeast
- 2 tsp miso paste
- 1–2 tsp salt
Optional to coat:
- herbes de Provence
- cracked black pepper
- chopped fresh herbs
- smoked paprika
- chopped nuts
Instructions
- Drain macadamia, and place into a high-speed blender. Add tofu, coconut oil, lemon juice, nutritional yeast, miso paste, and 1 teaspoon of salt.
- Blend cheese, stopping occasionally to scrape the sides, until perfectly smooth. Taste, and add more salt, if you prefer.
- Grease out small ceramic ramekin or use silicon molds. Pour cheese mixture into the molds, then place in the fridge overnight to set.
- Gently remove cheese from molds. You can either serve them immediately, or age them for a few more days in the fridge.
- Rub cheese with fresh or dry herbs, cracked pepper, paprika powder, or chopped nuts to serve. Enjoy!
- Prep Time: 10 minutes
I really need to try one of your cheese recipes, they seem amazing.
Also, I’m very sorry for you, that you have to postpone the wedding again. I remember the pictures from last year. Hopefully, with the vaccination programme, the situation will be much better next year. For us, in UK, with almost 73% of the adult population vaccinated, we managed to get very close to normality, even with this new Indian variant. Sending hugs. xx
Thanks, Anca!
That sounds amazing in the UK. We are really far from that 73%, but I hope they’ll speed up things here soon too. A little normality would be the dream at the moment, hahaha 😛
Very creamy and fun…nuts are very tasty and addictive. Let’s hope that 2022 will be a better year for all of us, esp. you two newly wed 🙂
Aaaw, thank you so much, Angie ❤️
Hello! Do you think it’s possible to use something other than coconut oil (I can’t eat it)? Maybe vegan butter or soaked and blended raw cashews? Would love to pick your brain about this because your recipe sounds so good.
-gloria
Hi Gloria,
I have never tried making this cheese without coconut oil, so I can’t tell you for sure if those would work. Vegan butter could be good, if it doesn’t have a strong flavor. Or I heard some people use shea butter for vegan cheese making, but never tried that either.
Some of my cheese recipes that are (coconut) oil-free use cashew butter or tahini, so that could be an option too.
Let me know if you decide to experiment with the recipe, would love to hear if you how this works without coconut oil! 🙂
Wow! Such a creative post! And for me this is a very novel way of making cheese. I won’t be able to get few of the ingredients in the list but I will try it one day for sure 😀
Pinned!
I’d love to hear your feedback 🙂
I thinhk Marcona almonds will be an interesting pairing, seems like it belongs in “goat” cheese. Would like to try either, but I’m working on perfecting the millet cheese. Love the low cost fillers and these recipes.
Hi Jack,
the almonds sound like a cool addition too! Would love to hear how they worked, if you try using them 🙂
Hi! How long do you need to soak the nuts? This looks easy enough for me to try. 🙂
Hi Heather,
I usually soak my nuts overnight, so around 8-12 hours.
Let me know how you liked the cheese 🙂
Hi! This sounds amazing, can’t wait to try. Are the macadamia nuts roasted or can you find them raw?
Hey Lolita,
Sorry for the late reply. I use raw macadamia for this recipe, but it works with roasted as well. 🙂
Let me know how you liked it!