If you’ve ever been disappointed by the price or taste of store-bought vegan cheeses, it’s time to take matters into your own hands. Making your own vegan goat-style cheese at home is surprisingly simple, costs a fraction of what you’d pay at the store, and delivers flavor that’s leagues ahead. With just a handful of ingredients—most of which you may already have—you can whip up a creamy, tangy cheese roll perfect for spreading, crumbling, or impressing at your next gathering.
What You’ll Need
1-1/2 (195g) cup raw cashews: Soaked, in water for 2-4 hours, for a creamy base.
1/4 cup (39g) sauerkraut brine: For that authentic tangy flavor.
1/4 cup (60ml) vegan yogurt: Adds probiotics and depth. NOTE: I use the unsweetened, plain Forager vegan drinkable yogurt instead ... since it's what I have on hand all the time.
2 tablespoons unsweetened coconut cream: For richness.
1/2 cup (120ml) melted refined coconut oil: Helps the cheese set firmly without the coconut flavor. NOTE: Be sure to read the label and buy REFINED coconut oil as it has a very neutral flavor. Coconut flavored goat-style cheese isn't a great idea.
1/4 cup (60ml) water
1/2 teaspoon fine sea salt
Optional flavorings: Herbs, cracked pepper, or smoked paprika for a gourmet twist. I add finely minced sun-dried tomatoes and sweet peppers to the herb mix that I roll the cheese logs in. I recommend the Bella Sun Luci California brand that you'll probably find in your local grocery produce aisles.
For more 'funk': Add in a cube or two of Fermented Tofu (bean curd) that you can purchase in jars at Asian groceries.
How to Make It
Soak the Cashews: Soak your raw cashews in water for at least 2-4 hours or overnight to soften. Drain and rinse before using.
Blend the Base: In a high-speed blender or food processor, combine the soaked cashews, sauerkraut brine, vegan yogurt, coconut cream, salt and fermented tofu ( if using). Blend until completely smooth, about 60 seconds or longer. Now, add the melted/liquid coconut oil and blend until completely smooth. It's essential to add the coconut oil AFTER blending the initial ingredients to prevent it from hardening up in the blender. You should keep everything at a normal (around 76 degrees +/-) room temperature for this reason. Adjust salt and tanginess to taste—this is your chance to perfect the flavor. If you want to wait and add the fermented tofu now, if you want a 'funkier' flavor profile, that's fine.
Ferment: Transfer the mixture to a clean glass quart, wide-mouth Mason jar, cover with a lid, and let it sit to ferment for 12 to 24 hours to develop deeper flavors. I put mine in the furnace enclosure which stays about 85-90 degrees in the winter. Anything up to 110 degrees if fine and will help your mixture ferment faster and get that deep umami 'funk' that great cheese has. If you don't have a furnace room, just leave it out in a warmer part of the house. Sunny windowsill, near a fireplace, in a yogurt maker, or in an oven with the oven light 'on'. It's just going to take longer to ferment. Mine is ready (from the furnace room), in about 12 hours.
Chill, Scoop, Shape: Transfer the jar to the fridge for at least 12 hours to firm up. Now, you can scoop it out onto plastic film or parchment paper, and shape into logs. I get three smaller logs from this recipe.
Add Finishing Touches: Once firm, roll your cheese in crushed nuts, herbs, or spices for added texture, flavor and visual appeal. For herbs, try a blend of minced fresh and/or dried parsley, dill, thyme, oregano, savory.
Wrap tightly in plastic film and store: It keeps in the deli tray of your fridge for up to three weeks and in the freezer for up to three months.
Why Make It at Home?
Cost: Store-bought vegan cheeses can be pricey, but making your own uses affordable pantry staples.
Flavor: You control the taste—adjust the tang, saltiness, and texture to your liking.
Simplicity: With no fancy equipment needed, this is an accessible project for any home cook.
Customization: Experiment with different herbs, spices, or add-ins for endless variety.
This vegan goat-style cheese roll is perfect for spreading on crackers, adding to salads, or simply savoring by the slice. Once you’ve tasted the homemade version, you’ll wonder why you didn’t try it sooner!
This recipe is adapted from Mastering the Art of Plant-Based Cooking by Joe Yonan
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