Vegan Goat Cheese Recipe – incredibly flavorful and versatile, this cheese is straightforward, easy, and one you will make again and again!
Vegan Goat Cheese Recipe
In the Vegan Fusion class earlier this summer, one of the components in the raw and live phase was culturing. We learned about, made and drank Rejuvelac. We made cultured plant cheeses, as well as raw elixirs, sauerkraut and kimchi. Everything was outstanding, and it was very exciting for me.
I have always been nervous about attempting any culturing or fermenting at home. After some hands on learning and creating, a cultured cheese was one of the first things I knew I’d try at home – one with tangy flavors of goat cheese.
When cultured, a plant cheese will have a tangy flavor, as well as all the benefits of a live food – nutritionally rich and containing beneficial bacteria.
I based my culturing process on the method we learned in class:
1) Soak nuts in water for several hours.
2) Blend nuts with liquid (in class we blended with water – for this recipe I used apple cider vinegar).
3) Transfer to a sanitized glass jar, covering and leaving in a dark warm cupboard overnight.
In class the next day, we added some fresh herbs to the cultured cheese – at this point you can add whatever flavors you want.
For my ‘goat’ cheese, I kept the flavor additions simple – some lemon juice for tart acidity, and a bit of salt.
This tastes surprisingly similar to traditional goat cheese, and the consistency is both creamy and crumbly. It is perfect on a beet salad, in a cherry tart, or simply spread on a crisp cracker. The pairings and the flavor possibilities are endless!
*update: A bunch of readers have successfully made and loved this recipe. a few have had varying results, one a thinner consistency or creamy, not crumbly. Sometimes my results are creamy too, more of a cream cheese, like this example here. I will then wrap in cheesecloth to strain another 12 hours or so – in the refrigerator – and can usually achieve the crumbly consistency then.
recipes using this Vegan Goat Cheese Recipe:
Vegan Goat Cheese Recipe
basic culturing technique adapted from Vegan Fusion Immersion
dairy, soy, oil, and gluten free, vegan, cultured, live
YIELD: one cup
1 cup raw cashews, soaked several hours / over night
1/2 cup raw macadamia nuts, soaked several hours / over night
1/4 cup filtered water
1 tablespoon organic apple cider vinegar
juice of 1 lemon (about one tablespoon)
1/2 teaspoon sea salt
In food processor or high speed blender, combine cashews, macadamias, vinegar, lemon juice and water. Blend until smooth.
Transfer to a sterilized glass jar. Cover with plastic wrap and secure with rubber band.
Cover/wrap jar in a kitchen towel and leave in a room temperature place overnight.
Add contents of 1 probiotic capsule or 1/4 teaspoon probiotic powder prior to blending.
Add one tablespoon miso to the blended nuts prior to culturing.
Mix in fresh herbs, garlic, sun dried tomatoes, jam or fruit to finished cheese.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
printable Vegan Goat Cheese Recipe:
- 1 cup raw cashews, soaked several hours / over night
- ½ cup raw macadamia nuts, soaked several hours / over night
- ¼ cup filtered water
- 1 tablespoon organic apple cider vinegar
- juice of 1 lemon (about one tablespoon)
- ½ teaspoon sea salt
- In food processor or high speed blender, combine cashews, macadamias, vinegar, lemon juice and water. Blend until smooth.
- Transfer to a sterilized glass jar. Cover with plastic wrap and secure with rubber band.
- Cover/wrap jar in a kitchen towel and leave in a room temperature place overnight.
- Add contents of 1 probiotic capsule or ¼ teaspoon probiotic powder prior to blending.
- Add one tablespoon miso to the blended nuts prior to culturing.
- Add a very small amount (1 tablespoon) soaked Irish moss after culturing, to make it more of a slice-able cheese. Read more about Irish moss here - vegan brie.
- Mix in fresh herbs, garlic, sun dried tomatoes, jam or fruit to finished cheese.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.