Vegan Goat Cheese

This simple vegan goat cheese recipe is tangy, creamy, and crumbly. It takes 10 minutes of hands-on time and requires just a handful of everyday ingredients. With a taste so close to real goat cheese, it’s perfect for salads, crackers, vegan burgers, and more!

Why you’ll love this recipe

• Easy to make: Preparing vegan goat cheese is as simple as boiling agar powder, blending everything together, and letting it chill. Anyone can do it!
• Simple ingredients: Skip the laundry list of ingredients! You can find all the foods in this recipe at your local grocery store.
• Diet-friendly: It’s ultra-creamy and tangy, but it’s also vegan and gluten-free. Just about everyone can enjoy this cheese in a guilt-free way!

What is vegan goat cheese? 

Vegan goat cheese is a dairy-free option for people who are lactose intolerant or simply want to eat more plant-based. This recipe features three special ingredients — cashews, tofu, and agar.

Cashews and tofu create an irresistibly creamy-yet-crumbly base, which is necessary to emulate the traditional texture of goat cheese. Agar powder holds the mixture together and solidifies it.

The combination of cashews, tofu, and agar creates a vegan goat cheese that’s perfectly balanced. I also add other ingredients, like miso paste and apple cider vinegar, to impart umami, tangy, and cheesy flavors.

Once it firms up in the fridge, you can crumble this cheese over your favorite salads, spread it on burgers, or serve it as a cheese appetizer with crackers and crusty bread.

Ingredients & Substitutions

• Tofu: You will need regular extra-firm tofu for this recipe. Silken tofu contains too much water and won’t firm up enough. You can get away with firm tofu in a pinch, but medium and soft tofu also contain too much liquid.
• Cashews: Use raw, unsalted cashews for the most neutral flavor. If you don’t have access to cashews, try sunflower seeds or blanched almonds.
• Lemon, apple cider vinegar: Both lemon juice and apple cider vinegar provide that quintessential goat cheese tanginess. I recommend freshly squeezed lemon. White wine vinegar or rice vinegar will also work.
• White miso paste: Imparts a savory, umami, and “cheesy” element. Nutritional yeast can be used instead.
• Salt: I suggest using sea salt!
• Agar agar: To thicken the cheese and hold it together. You can use flakes or powder, but you will need about triple the amount of agar flakes.

Instructions

• Step 1: Submerge the cashews in a bowl with boiling water, then let them soak for 25 minutes. Drain the water before making the cheese mixture.

• Step 2: Place the following in either a food processor or a blender: soaked cashews, drained and pressed tofu, lemon juice, apple cider vinegar, miso paste, and salt. Blend the mixture until it’s smooth and creamy. Taste it to make sure there are no cashew chunks left.

• Step 3: Add agar powder and water to a small saucepan. Next, bring the mixture to a boil over medium heat while whisking. Boil it for 3-5 minutes, or until the agar powder dissolves and forms a gelatin consistency.

• Step 4: Add the thickened agar mixture to the food processor. Quickly blend it again until the agar is incorporated.

• Step 5: Transfer the cheese mixture to a container, or pour it onto a sheet of plastic wrap and roll the plastic wrap around the cheese to make a log (the cheese forms the shape of whatever it’s placed in).

• Step 6: Refrigerate the cheese overnight for the best results, or at least a couple of hours to allow the agar to firm up.

• Step 7: Once the cheese is set, remove it from the container or plastic wrap and serve immediately.

How to use vegan goat cheese

Once your vegan goat cheese is firm, serve it alongside dishes like these:

• Salad: Try adding a few crumbles on top of strawberry goat cheese salad, kani salad, spicy cucumber salad, chickpea apple kale salad, or any garden salad.
• Bread: Pair it with bread and crackers for a flavor-packed appetizer. Some examples include semolina bread, Turkish flatbread, or Turkish pide.
• Pizza: Use it as a topping on your favorite vegan pizza recipes!

Storage

Keep your vegan goat cheese fresh by following these simple storage instructions:

• Fridge: Keep the cheese in an airtight container for up to 9-10 days in the fridge. 
• Freezer: Transfer it to a freezer-safe container and it will last for up to 3 months in the freezer. Thaw it in the fridge the night before if you would like to use it again.

Variations

• Herbs: If you form a goat cheese log, try rolling it in a herb mixture with options like basil, oregano, thyme, and garlic.
• Nuts: In addition to herbs, the log can be rolled in chopped pinenuts, pecans, walnuts, hazelnuts, pistachios, almonds, or cashews. I've rolled my cheese log in Everything but Bagel seasoning.
• Fruit: Prepare a fruit compote to roll the cheese in (or mix with it). Some options include blueberry, raspberry, blackberry, or strawberry compote. 

Top tips

• Crumble with a fork: Since it’s quite sticky, it’s easiest to crumble vegan goat cheese with a fork rather than your hands.
• Activate the agar: Don’t rush the agar mixture! It needs to start thickening before you add it to the blender.
• Soak the cashews: For an extra creamy consistency, remember to soak the cashews until they are soft (they should easily split apart).
• Use a high-speed blender: For the best results, use a high-speed food processor or blender like Blendtec or Vitamix.
• Let it set: Give your cheese time to set in the fridge. It should chill for at least two before serving, but overnight for best results.

FAQ

Similar Recipes

If you enjoyed this vegan goat cheese recipe, be sure to check out some more flavor enhancers like these:

• Avocado Chutney: Quick, easy, and flavorful recipe made in 10 minutes.
• Chili Garlic Sauce: A spicy homemade condiment that’s good on just about anything. 
• Vegan Kewpie Mayo: An egg-free version of a popular Japanese condiment. 
• Garlic Chutney: A spicy Indian sauce that’s served with a variety of snacks and meals.