This easy vegan goat cheese will amaze you! A rich and creamy, dairy-free, spreadable cheese with an authentic flavor that you can easily make at home in no time. It’s the perfect addition to your plant-based cheese board or holiday appetizers, plus even non-vegans love it!

A roll of vegan goat cheese on a cutting board with grapes and crackers being cut.

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It’s been a long time since I’ve had real goat’s cheese, but my Omni friends have tested this recipe for me and love it and say that it tastes like the real thing!

This is one of the most popular recipes in my vegan cheese cookbook, so I wanted to share it to be sure everyone had the chance to try it for the holidays this year. It’s a must-have on any vegan cheese board! This vegan goat cheese recipe has a super creamy consistency and spreads perfectly on toasted bread or crackers just like the real thing.

Unlike nut cheese, this dairy-free goat’s cheese is made with tofu and a few simple ingredients and does not contain raw cashews, macadamia nuts, almond milk, cow’s milk, or any dairy products.

🧾 Ingredients and substitutions

  • Tofu – You will want to use firm or extra firm tofu, not silken or high-protein tofu. Be sure to drain and press it well. You can use thick cashew cream instead of tofu if you need it to be soy-free.
  • Refined Coconut Oil – You must use refined coconut oil so that it doesn’t have a coconut flavor. There is no substitution for this since it is a key ingredient for giving the cheese the right texture.
  • Nutritional Yeast – for a cheesy flavor.
  • Lemon Juice – for a little tangy flavor.
  • Apple Cider Vinegar – for acidity.
  • Tahini – for flavor. There is just a little in the cheese, but it adds a mild earthy flavor similar to goat cheese.
  • Salt – for flavor.
  • Potato Starch – (mixed with a little water) to thicken the cheese. You can use cornstarch if you don’t have potato starch.
  • White and Black Pepper – for the outside of the cheese. Cracked white pepper will give your cheese an amazingly authentic flavor! Don’t omit this! You can also roll your goat cheese in chopped fresh herbs or dried herbs like parsley or basil.

🔪 Helpful tools

  • Immersion Blender – this is the best tool for blending the cheese super smooth and creamy, but you can use a regular high-speed blender as well. You will just need to stop and scrape the edges frequently.
  • Saucepan – with a heavy bottom so that the cheese cooks evenly.
  • Parchment Paper – for molding the cheese into a cylinder shape and wrapping it before you put it in the fridge. You can use plastic wrap instead if you don’t have parchment.
A cutting board with dairy-free goat cheese with crackers and grapes.

🥄 How to make vegan goat’s cheese

Step 1 – Add pressed tofu, melted coconut oil, nutritional yeast, lemon juice, apple cider vinegar, tahini, and salt to a saucepan and blend with an immersion blender until smooth. (Use a blender if you don’t have an immersion blender.)

Step 2 – Dissolve the potato starch in the water, stir it well, and then add it to the tofu mixture and blend again until creamy.

Tofu, oil, and spices being blended in a saucepan with an immersion blender to make vegan goat cheese.

Step 3 – Place the blended mixture into a medium-sized heavy-bottomed saucepan and cook over medium heat stirring constantly with a rubber spatula for 5 minutes.

Dairy free goat cheese being cooked in a sauce pan.

Step 4 – Once the mixture is heated through and thickened, allow it to cool for about 15 minutes and then pour it onto a piece of parchment paper and form it into a cylinder shape.

Step 5 – Wrap it in parchment paper and set it in the fridge for at least 3 hours to set.

Step 6 – After at least 3 hours in the fridge, roll the cheese in cracked white and black peppercorns. You can also roll it in crushed pistachios, dried cranberries, or herbs of your choice.

A roll of vegan goat cheese being coated in cracked pepper.

👩🏻‍🍳 Pro Tips

  • Let the tofu warm up for about 15 minutes on the countertop before blending. This helps the coconut oil to not solidify as soon as you pour it onto the cold tofu.
  • Use hot melted coconut oil so it doesn’t solidify when poured onto the tofu.
  • Use fresh ground pepper if possible for the best flavor.
  • Drizzle your vegan goat cheese with agave nectar or vegan honey instead of traditional honey or serve it with apricot jam.
  • This is a great recipe to make a day or two ahead of time for a party. The flavors actually get better if it sits for a while.

🍽️ Serving Suggestions

This vegan goat cheese is best served on crackers or crispy bread. If I have time I like to make my gluten-free quinoa crackers to serve with it. I always add it to my vegan charcuterie board along with vegan pepperoni, vegan salami, olives, and grapes for a pretty and diverse board. You can also add vegan bologna, vegan turkey slices, or vegan ham slices to your charcuterie board too!

🥡 Storage and reheating

Refrigerate: This vegan goat cheese will keep well wrapped tightly in the fridge for 3 – 5 days.

Freeze: You can freeze the goat cheese, but it does change the texture slightly making it less creamy. It will keep in the freezer for up to 3 months.

A cutting board filled with vegan cheeses including cheddar and vegan goat cheese.

🌟 More vegan cheese recipes

I love making vegan cheeses! I have over 20 variations of vegan cheeses on my blog and a vegan cheesemaking cookbook, The Ultimate Guide to Vegan Cheeses! Here is a list of some of my most popular homemade vegan cheeses.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan goat cheese recipe

Vegan goat cheese rolled in cracked peppercorn and being slice and put on crackers.
Diet
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5 from 8 rating

Vegan Goat Cheese

A dairy-free imitation goat cheese made from tofu and spices. Rich, creamy, and spreadiale and perfect for any cheese platter.

Ingredients

  • 7 oz firm tofu, (this is 1/2 a block of tofu)
  • 1/4 cup refined coconut oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon tahini
  • 3/4 teaspoon salt
  • 2 tablespoons cold water
  • 1 1/2 teaspoon potato starch, or corn starch
  • 1 teaspoon white and black pepper

Instructions
 

  • Add 1/2 a block pressed tofu, 1/4 cup melted coconut oil, 1 tbsp nutritional yeast, 1 tsp lemon juice, 1/2 tsp apple cider vinegar, 1 tsp tahini, and 3/4 tsp salt to a saucepan and blend with an immersion blender until smooth. (Use a blender if you don't have an immersion blender.)
  • Dissolve 1 1/2 tsp potato starch into 2 tbsp cold water, stir it well, and then add it to the tofu mixture and blend again until creamy.
  • Place the blended mixture into a medium-sized heavy-bottomed saucepan and cook over medium heat stirring constantly with a rubber spatula for 5 minutes.
  • Once the mixture is heated through and thickened, allow it to cool for about 15 minutes and then pour it onto a piece of parchment paper and form it into a cylinder shape.
  • Wrap it in parchment paper and set it in the fridge for at least 3 hours to set.
  • After at least 3 hours in the fridge, roll the cheese in cracked white and black peppercorns. You can also roll it in crushed pistachios, dried cranberries, or herbs of your choice.

Notes

  • Let the tofu warm up for about 15 minutes on the countertop before blending. This helps the coconut oil to not solidify as soon as you pour it onto the cold tofu.
  • Use hot melted coconut oil so it doesn’t solidify when poured onto the tofu.
  • Use fresh ground pepper if possible for the best flavor.
  • Drizzle your vegan goat cheese with agave nectar or vegan honey instead of traditional honey.
  • This is a great recipe to make a day or two ahead of time for a party. The flavors actually get better if it sits for a while.
Serving: 2tablespoons, Calories: 86kcal, Carbohydrates: 2g, Protein: 3g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 220mg, Potassium: 26mg, Fiber: 0.5g, Sugar: 0.1g, Vitamin A: 0.5IU, Vitamin C: 0.3mg, Calcium: 33mg, Iron: 0.4mg
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