This delicious Vegan Goat Cheese recipe is a flavorful, creamy cheese that stands out on its own – even though it has no dairy or added oils. Perfect for those who love the tangy flavor of goats cheese but prefer a dairy-free version. Plus, plant cheeses are a healthier option than dairy products and a great addition to your whole food plant-based diet.
This spreadable cheese is made of simple ingredients and without any cow’s milk, goat milk, refined coconut oil, extra virgin olive oil – or ingredients that aren’t whole food plant-based! It gets its cheesy flavor from nutritional yeast, and being a cultured version, gets that tangy flavour of traditional goat cheese from vinegar, lemon, and lactic acid.
Serve this as the main event of your cheese board, with grapes, apple slices, toasted thinly sliced bread and/or crackers. It’s a perfect party centerpiece!
Can I Use Different Nuts?
Yes! While almonds and macadamia nuts are used in the video, cashew nuts and even extra firm tofu can be great substitutes.
Can I Make This Goat Cheese Alternative without Nuts?
I have another recipe just for that! Click on the link to get that vegan goat cheese recipe on its own post here. Some people, like me, avoid nut cheeses when trying to release some weight and others have allergies. I’ve got you!
Can I Make It Without a High-Powered Blender?
A food processor can work, but a high-speed blender will give you the creamiest texture, closest to actual goat cheese. But do what you need to do. I’ve made it in a food processor in a pinch. myself.
How Can I Make It Thicker?
Use less water or non-dairy milk to make it thick. If you end up with too much water or liquid it will still be tasty, but just serve it as a spread as it will not set up for ball or logs even with chia seeds!
Ingredients You Need
- cooked white beans
- skinned slivered almonds or soaked raw almonds, then peeled
- unsweetened plain non-dairy milk, like almond milk, oat milk, or soy
- macadamia nuts, or substitute with soaked raw cashews or tofu
- apple cider vinegar, white wine vinegar, or rice vinegar
- lemon juice
- nutritional yeast
- lactic acid (optional)
- salt or salt substitute
- Ground chia seeds (for thickening)
- A variety of spices, herbs, chopped nuts, seeds, dried fruits, or berries for coating
How Long Can I Store This Vegan Goat Cheese?
An airtight container can last in the fridge for up to a week. Ensure it’s fresh before consuming.
Is This Cheese Spreadable?
Absolutely! This vegan goat cheese is wonderfully spreadable and perfect for crackers, bread, salad dressings, or even a pasta sauce.
Can I Add More Flavors to This Cheese?
Definitely! Feel free to experiment with garlic powder, fresh herbs, lemon zest, or even a bit of miso paste for added depth.
Is This Cheese Suitable for a Vegan Cheese Board?
Yes, it’s an excellent addition to a vegan cheese board. Pair it with fresh vegetables, apricot jam, or your favorite vegan crackers.
More Vegan Cheese Recipes
- Pasta Cheese Sauce for Mac and Cheese
- Vegan Cashew Pub Cheese
- Vegan Goat Cheese – no nuts
- Almond Goat Cheese
- No Oil Vegan Pizza Fondue – Made with Oats
- Almond and White Bean Fondue
- DIY Oat Vegan Cheese Powder Recipe
- Easy American Vegan Melty Cheese Recipe
- Oil-Free Pepper Jack Cheese Recipe
- Easy Vegan Parmesan Recipe: Nut-free, Soy-free, and Made with Oats!
- Nut-Free Oat Vegan Queso
- Instant Pot Cauliflower Queso
- Bean Queso
- Vegan Torchy’s Queso Copycat
Vegan Goat Cheese Recipe – with Nuts (Almonds & Macadamia)
- 1 1/2 cups drained cooked white beans from a 15 oz can
- 1 cup slivered skinned almonds ,or sub cashews oe soaked whole almonds with the skins peeled off
- 1/2 cup liquid , water or unsweetened plain non-dairy milk
- 1/4 cup macadamia nuts , or sub cashews
- 1 tablespoon apple cider vinegar or any white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon lactic acid , you can leave out if you don't have any
- 1/2 to 1 teaspoon salt or salt substitute
- Ground chia seeds to thicken the cheese for shaping into a log – see notes
- A variety of spices herbs, chopped nuts, seeds, chopped dried fruits, or berries for coating
- In a blender, combine all the main ingredients in a blender, then blend until the mixture reaches a smooth consistency.
- Depending on your blender you may need to add more non-dairy milk. Add a tablespoon or two at a time. You want the mixture as thick as possible, while being able to blend it as smooth as you can.
- The cheese can be served immediately as a dip. For a firmer texture, let it set in the refrigerator.
- For an added touch, form the cheese into 1/4 cup balls and roll them in your choice of optional coatings. This adds a delightful variety and visual appeal to your vegan cheese plate.