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.