Description
A creamy, tangy, and completely dairy-free vegan goat cheese that’s perfect for spreading, snacking, and entertaining. Packed with flavor, it’s a must-try for plant-based cheese lovers.
Ingredients
Scale
- 1 cup raw cashews, soaked overnight
- 2 tablespoons fresh lemon juice
- 3 tablespoons coconut oil, melted
- 2 tablespoons nutritional yeast
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1/4 cup water
- Optional: 1 tablespoon chopped fresh herbs (thyme or rosemary)
- Optional: 1 tablespoon maple syrup
- Optional: 1 teaspoon cracked black pepper
- Optional: 1 tablespoon sun-dried tomatoes, finely chopped
Instructions
- Soak cashews overnight, then drain and rinse under cold water.
- Prepare all other ingredients, ensuring coconut oil is melted.
- In a blender or food processor, combine cashews, lemon juice, coconut oil, nutritional yeast, garlic, sea salt, and water.
- Blend until smooth and creamy (2-3 minutes).
- Taste and adjust seasoning. Blend in any optional add-ins if desired.
- Transfer mixture into a cheesecloth-lined sieve over a bowl. Twist to form a tight ball.
- Refrigerate for at least 6 hours or overnight to firm up.
- Once set, unwrap and shape into a log or ball. Optionally roll in herbs or pepper.
Notes
Use a high-speed blender for the creamiest texture. Quick-soak cashews in boiling water for 1-2 hours if needed. Store in fridge up to 1 week or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheese, dairy-free, goat cheese alternative, plant-based appetizer