My Easy Vegan Goat Cheese recipe is perfect for those who love goat cheese’s tangy, creamy goodness but are looking for a dairy-free alternative.
Whether you’re a long-time vegan, exploring plant-based options, or simply curious about dairy-free cheeses, this recipe is a delightful surprise. Packed with flavor and made with simple, wholesome ingredients, our Vegan Goat Cheese is not just a substitute; it’s a star in its own right.
What Makes This Vegan Cheese Recipe Special?
Our recipe is the perfect blend of easy-to-make and amazing tangy flavor. We create a cheese that’s easy to whip up using everyday ingredients you probably have on hand. From elegant cheese boards to casual dips, this vegan goat cheese is ready for your friends and family to ohh and ahh over.
What is Okara?
Okara is the pulp left over from making soy milk. When soybeans are soaked, blended, and then strained to produce soy milk, the remaining fibrous material is Okara.
It’s a soft, crumbly substance that’s surprisingly versatile. Rich in fiber and protein, Okara adds a wonderful texture to recipes, making it a fantastic ingredient for our Vegan Goat Cheese.
Making Your Own Soy Milk (and Okara)
Making soy milk at home is simpler than you might think, and it’s a great way to produce Okara. Start by soaking soybeans overnight. Blend the soaked beans with water and then strain the mixture through a cheesecloth or nut milk bag.
The liquid is your homemade soy milk, and the solid residue is your fresh Okara. Not only do you get homemade soy milk, but bonus Okara for your culinary experiments!
Substitutes for Okara
Okara adds a unique texture that’s hard to replicate. However, these substitutes can come close and still yield delicious results.
If you don’t make your own soy milk you may not be able to buy any. But fear not! These substitutes can mimic its texture and nutritional profile in recipes.
- Almond or Cashew Pulp: If you make almond or cashew milk at home, the leftover pulp works similarly to Okara. It’s a great way to utilize what would otherwise be thrown away.
- Oat Pulp: But use ONLY if you are going to use it up in a day or two.
- Tofu Crumbles: Finely crumbled tofu can step in for aokara. It won’t have the same fibrous texture but will still thicken the mixture.
- Cooked Riced cauliflower: This will also only last a day or two.
What You Need To Make This Recipe
Our recipe uses simple ingredients like white beans, almonds, macadamia nuts, and a few flavor enhancers. You’ll be amazed at how these ingredients transform into a tangy delight!
- White beans
- Apple cider vinegar
- Lemon juice
- Nutritional yeast
- Lactic acid (optional)
- Everything bagel seasoning ( or other spice for coating)
- Okara (soy milk pulp, see substitutions later in this post below)
Frequently Asked Questions
Can I REALLY Make This Cheese Without Nuts?
Absolutely! While nuts can provide a creamy texture, we use white beans as a base. I’m thickening it with okara, or soybean milk pulp. You can experiment with other vegan milk pulps, The texture might vary, but you’ll still get a delicious result.
How Long Does Vegan Goat Cheese Last?
Stored in an airtight container in the fridge, it can last up to a week. Always check for freshness before consuming.
Can I Freeze This Cheese?
Yes, you can freeze it, but the texture might change slightly upon thawing. It’s best enjoyed fresh!
Is This Cheese Meltable?
No, this version isn’t designed to melt like traditional cheese. It’s a spreadable cheese, perfect for salads, crackers, or sandwiches. But this Pepper Jack or American cheese recipe is meltable and works great in sandwiches.
Can I Use Different Seasonings?
Definitely! Feel free to experiment with herbs and spices that you love. I used everything bagel seasoning in the live, but would recommend on with no salt.
How Can I Achieve the Tangy Flavor of Traditional Goat Cheese?
The key is in the apple cider vinegar and lemon juice. The lactic acid adds a special twang if you have some, but this will work without it. Adjust these ingredients to suit your taste level for that classic tang.
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 – without Nuts
- 1 1/2 cups drained cooked white beans from a 15 oz can
- 1/2 cup okara ,or mashed tofu or other nut milk pulp
- 1 tablespoon apple cider vinegar or any white vinegar
- 2 teaspoons 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.