Vegan Goat Cheese Substitute
This creamy vegan goat cheese recipe is easy to make in your food processor with a taste beloved by vegans and non-vegans alike! It’s made with tofu, so there are no cashews to soak. And in utilizing our simple tofu cheese method, we can create a dairy free goat’s cheese without having to deal with the complicated process of culturing or fermenting at home. It’s the best substitute for soft goats cheese you’ll find!
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Dairy free goat cheese is very hot right now. At Natural Products Expo East last year, we were able to try 2 vegan goat cheeses from brands like Treeline and Spero which were so, so good!
Tasting their delicious goat cheese substitutes got me excited to try and make my own at home!
This recipe is based on one of our other popular recipes, our vegan feta recipe.
But we switched up the flavoring ingredients to make it taste more like a traditional goat cheese.
This dairy-free, tofu cheese is made with simple ingredients and requires very little time to make.
The result is a creamy cheese with a crumbly texture that tastes tangy and fresh. It’s ready to be sliced and spread on crostini, flatbread, crackers, and just licked off the spoon.
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Why We Love This Dairy Free Goat Cheese
- Uses tofu instead of cashews, making it a more cost-effective option than cashew nut cheese! In my opinion, tofu is also easier to work with than raw cashews because you don’t need to soak anything ahead of time. And no tofu press needed!
- Spectacular flavor and texture. Tangy but smooth and fresh flavor. Soft and creamy texture. I really think we hit on something magical here!
- Easy to make. Blend and let it set in the fridge overnight.
- A great base for veganizing recipes that call for soft goat cheese.
Ingredients in Tofu Goat Cheese
You’ll need 2 ingredients for the base of this vegan goats cheese substitute:
- Extra firm tofu – This is regular extra firm tofu and not silken tofu. Just drain the water from the package. There’s not even any need to press it like you would when you’re making something like tofu scramble!
- Refined coconut oil – Make sure you’re using coconut oil that’s labeled “refined” and NOT one labeled “unrefined” or “virgin”. Refined coconut oil has no flavor of smell.
You’ll need 8 ingredients to create the perfect flavor:
- Lemon juice – Fresh or bottled, both work well!
- Apple cider vinegar
- White miso paste – We love the mellow white miso paste from Miso Master. It’s our favorite miso for pretty much everything!
- Extra virgin olive oil – Use something high-quality. We love Botticelli.
- Fresh garlic
- Sea salt + ground black pepper
And to thin things out, you’ll need:
- Plain unsweetened non-dairy milk – It’s important you use as neutral-flavored milk as possible for this. Dairy substitutes like Chobani Zero Sugar oat milk, Elmhurst unsweetened cashew milk, and Califia unsweetened almond milk are three of our favorites.
Substitution Options for Vegan Goats Cheese
For the block of extra-firm tofu: Firm tofu or even medium firm can be used too but may yield a softer more spread-like texture. Stay away from soft or silken tofu.
For the refined coconut oil: I wouldn’t replace this because it’s key to the final texture. Coconut oil begins to firm up at temperatures below 75F which is what makes the cheese mixture firm up enough to slice and mold. Unfortunately, because of this, there is no oil-free sub for most of our tofu cheese recipes. Vegetable shortening might work, but it’s not something we’ve tried before.
For the lemon juice: Lemon zest or lemon pepper seasoning may be used for a lemony flavor, but you would have to play with the amounts.
For the ACV: White vinegar, rice vinegar, or white wine vinegar will all work as a good substitute in this recipe. Balsamic or thicker red vinegars would not work well and would alter the color.
For the miso paste: You can try subbing half as much sauerkraut brine for fermented flavor. You can also skip this and increase lemon juice + acv slightly.
For the olive oil: You can skip it entirely or replace it with more refined coconut oil. The fats help with the final texture, and the flavor adds savoriness.
For the non-dairy milk: You could sub non-dairy milk with silken tofu, unsweetened dairy free heavy cream (We like the non-dairy heavy cream from Silk), or unsweetened coconut cream (We like Native Forest.)
How to Make Goat Cheese Alternative
This tofu cheese recipe is so easy to make. You can go the extra mile and turn it into one of those cute goat cheese logs for serving or leave it in its spreadable form!
Step 1 – Blend: You’ll start by adding all ingredients to your food processor and processing on a low speed for about 4-5 minutes, stopping to scrape the sides as needed.
The mixture will get really smooth and shiny towards the end which is what we want! If it’s grainy, keep blending until it’s a nice creamy consistency.
Step 2 – Set: Next, transfer this mixture to a large airtight container. If you want to mold this goat cheese once it’s set (like a cheese ball, log, or wheel, you can use a silicone cheese mold or just line the container you’re using with plastic or parchment paper, so you can easily lift the cheese out after it has set.
Cover and place it in the fridge for at least 3-5 hours to fully set. It will firm up to be a spreadable and sliceable texture.
Step 3 – Shaping (optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container.
Then, use gloved hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving.
How to Use This Vegan Goat Cheese Recipe
When you’re ready, remove the cheese from the fridge and unwrap it or pull it out of the silicone mold as needed.
Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favorite veggies. It’s the best way to veganize all your favorite recipes that call for soft goat cheese!
Some of our favorite ways to use it:
- Strawberry Baguette Sandwich
- Vegan Goat Cheese and Blueberry Basil Sandwich toped with fresh herbs
- On crostini with fresh tomatoes, sea salt, and a drizzle of balsamic vinegar
- On a vegan pizza with caramelized onions and thinly sliced seitan ham
- As part of a vegan charcuterie board or cheese board with some fresh fruit and crackers
How to Store Leftover Dairy Free Goat Cheese
In the fridge: Store leftover dairy free goat cheese in an airtight container in the fridge for up to 5-7 days. Use quickly for best results.
In the freezer: You can freeze this creamy vegan cheese in an airtight container for up to 8 weeks. To defrost, transfer only what you’ll need to the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.
More Vegan Cheese Recipes:
- Classic Vegan Cheese Ball
- The BEST Vegan Feta Cheese
- Vegan Veggie Cream Cheese
- Vegan Pub Cheese Spread
- Learn more about tofu-based cheeses in our Tofu Cheese Guide
I’ve really fallen in love with this easy tofu cheese recipe over the past few weeks, and I hope you’ll try it and feel the same! I can’t wait to hear all the delicious ways in which you find to use this.
When you try it, don’t forget to leave a star rating and review on the recipe below. It helps more people like yourself find our recipes and it’s a free and easy way for you to support our small business!
We also just love it when you tag us in photos of your beautiful vegan creations on Instagram (we’re @theplantpowercouple with the ‘the’). Until next time!
Dairy Free Goat Cheese
Equipment
- 1 blender or food processor
Ingredients
- 16 oz extra firm tofu
- 1/2 cup refined coconut oil
- 2 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp mellow white miso paste
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 cup plain unsweetened non-dairy milk
Instructions
- BLEND: Add all ingredients to your food processor and process starting on a low speed and slowly increasing to high. Blend on high for about 4-5 minutes, stopping to scrape the sides down as needed. The mixture will get really smooth and shiny towards the end which is exactly what we want! If it’s not shiny yet, keep blending.
- SET: If you just want to use this cheese as a spread, transfer the mixture to a large airtight container. If you want a cheese that holds its shape on a platter or can be molded into a log, transfer the mixture to a silicone mold or plastic-lined airtight container. Cover and place it in the fridge for at least 3-5 hours to fully set. If you’re shaping the vegan goat cheese, I would let it set in the fridge for at least 6-8 hours.
- SHAPING (optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic goat cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container. Then, use your hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving.
- SERVE: When you're ready and the tofu cheese has firmed up, remove it from the fridge and unwrap it or pull it out of the silicone mold as needed. Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favorite veggies. Use it to veganize all your favorite recipes that call for soft goat cheese!
- STORE: Store leftovers in an airtight container in the fridge for 5-7 days. You can also freeze leftover cheese in an airtight container for up to 8 weeks. Defrost in the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.
Video
Notes
- Important Note About Coconut Oil: Make sure you’re using coconut oil that’s labeled “refined” and NOT one labeled “unrefined” or “virgin”. Refined coconut oil has no flavor of smell. If your tofu cheese tastes like coconuts, this is where you went wrong.
- Plain unsweetened non-dairy milk – It’s important you use as neutral-flavored milk as possible for this. Dairy substitutes like Chobani Zero Sugar oat milk, Elmhurst unsweetened cashew milk, and Califia unsweetened almond milk are three of our favorites.
What would you suggest to replace the Lemon Juice? I’m allergic to all forms of citrus.
Hi, Laura! I would suggest upping the ACV a little or using some white wine vinegar. Or you could try some white miso paste. Again, you’d have to play with the amounts a little. Hope this helps!
cant wait to make this soon for me i never had vegan oat cheese before Thanks for this as am not a big fan of daily goat cheese perfect for my snacks or your snacks recipes love your recipes as always brightens up my day everyday after work
Thank you, Ramya! Can’t wait to hear what you think!
Ok. Another huge hit. Blueberry goat cheese sandwiches on ciabatta with drizel of raspberry balsamic. And a side salad. Boyfriend just kept making weird noises like “mmmmmmmm!!!!” Thanks guys!
I’m so glad you both liked it, Mandy! Thank you so much for reaching out to let us know!
This sounds amazing, but 2 tsps is a lot of salt for any recipe, especially one that already contains a salty ingredient like miso. Would reducing the amount of salt compromise the cheese in any way other than taste preference?
Hi, Lynn! Thank you for the compliment. I don’t think reducing the salt a bit should have too much affect on the final result. Let us know how it turns out for you!
Oooh I can’t wait to try this! Thank you for having cashew free recipes, too! So hard to find good cheese substitutes without cashews.
You are so welcome, and thank YOU!! We’ve got lots of those, and if you’re looking for anything specific, we always love a good challenge! Thanks again, Katie!
I was just wondering if this goat cheese heats well? I am looking into making some little phyllo parcels with cranberry sauce and baking them. Do you think this cheese would hold up in the oven?
We haven’t tried using this in a heated recipe yet, Kristall. I feel like it should hold up. If you’ve already tried, I’d love to hear the results!
Looks great, what can I replace Garlic for? Can’t have garlic or onion, I know I’m devastated.
Hi there, N’you. You can just omit the 1 clove of garlic if it would have adverse effects for you.
Delicious. I used it on lentil crackers, next time I will use it on plantbased mediteranean wraps. It would also be really good on bagels. Thank you so much.
So happy to heat that, David! And yes, it’s awesome on bagels! 🙂
Can you share a link for the “tube?” All I’m seeing are tubs, more like what cottage cheese or yogurt might come in. I can’t wait to make this! Thank you!
Hi, Suzy! I’m not sure what you mean by “link for the tube”?
I loved it! To be honest, I did not find the cheesy flavour, BUT I liked it a lot and the texture is super accurate! And it’s super easy to make, even with a basic blender it was easy to achieve the shiny texture. I’ll make this recipe again for sure and try to add some herbs of cheesy flavorings 😀
So glad to hear you enjoyed the texture! And yes, this is meant to be a mild-flavored cheese. You may want to check out our Tofu Cheese round-up which has more intensely flavored options. Or, you can just increase the miso paste used in this recipe which will increase the fermented flavor!
So easy full of flavor and so delicious. Even fooled my non vegan friends! Spread this cheese on bagel topped with fresh strawberries! YAH! Very happy to find your recipe, thank you!
Yay! So happy to hear this and GREAT idea about the bagel with strawberries!
Can you use a different type of oil like avocado oil? I like to use a healthier oil than coconut oil. It sounds great though.
Unfortunately, no. You need an oil that will harden and set. If you make it with avocado oil, it would be more like a sauce than a spreadable goat cheese.
Just finished making it, so it has not firmed up yet but it tastes pretty good and was really easy to make. I processed it on medium for a minute and four more minutes on high.
Perfect! Thank you so much for the review!
I cannot have soy. Is there something I could sub for it?
Unfortunately, no. Tofu is the base here, so any change would be an entirely different recipe. You may be interested in checking out our cashew cheese recipe though!
Fabulous! And so easy! I make the whole recipe, then after it has chilled and set, I cut it into smaller chunks to freeze. Just as tasty and smooth once it has thawed. Thank you for this recipe. It’s one of our faves!
Love that idea! Thanks so much for the review. Always thrilled when this one is a winner for other people because I love it so much! 🙂