Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Goat Cheese Alternative that will even Impress Naysayers

    Dairy-Free Goat Cheese Alternative that will even Impress Naysayers

    15
    By Alisa Fleming on August 1, 2019 Alisa's Favorite Dairy-Free Recipes, Appetizers, Cheese Subs, Dairy-Free Recipes

    Many years ago, there was a wonderful little bakeshop called C’est La Vegan. The store’s founder, Kim, created beautiful treats like this Vegan Strawberry Tart. But she also knew her way around savory dishes. This dairy-free goat cheese alternative was one of her more popular recipes, which made the rounds on the internet. She was kind enough to share it with us back then, and today we’re giving the recipe a big refresh with some more options.

    It’s a wonderfully flavorful and rich vegan “goat cheese” that can be enjoyed simply as a spread, crumbled on salads, or used in recipes. Since it’s nut-based and contains no additives, it holds up rather well when baked, or even stirred into sauces.

    Dairy-Free Goat Cheese Alternative Recipe - A Homemade Paleo and Vegan Recipe that's versatile and delicious (also gluten-free and soy-free)

    Special Diet Notes: Vegan Goat Cheese Alternative

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

    3.7 from 3 reviews
    Dairy-Free Goat Cheese Alternative
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    This recipe was adapted from Adapted from C'est La Vegan. Please note that the Prep time is hands on time only. Please allow time for soaking the nuts and letting the mixture strain if you are enjoying it unbaked.
    Author: Alisa Fleming
    Recipe type: Appetiser
    Cuisine: French
    Serves: 6 servings
    Ingredients
    • ¾ cup cashews (see Nut Note below)
    • ¼ cup oil (see Oil Note below)
    • ¼ cup lemon juice
    • 2 tablespoons water
    • 1 to 1¼ teaspoons salt, to taste
    • ½ tablespoon cracked pepper or 1 tablespoon chopped fresh herbs (optional)
    Instructions
    1. Put the cashews in a medium bowl and cover with several inches of water. Let soak for 6 to 8 hours.
    2. Drain the cashews and put them in your food processor or blender. Add the oil, lemon juice, water, and 1 teaspoon salt. Process until smooth and creamy, stopping to scrape down the sides as needed. Taste and add more salt, if desired.
    Baked Version
    1. Preheat your oven to 200°F and line a baking sheet with parchment paper
    2. Scrape the cashew mixture onto one side of a piece of cheesecloth. Roll it up in the cheesecloth to form a log, twist the ends and fold them under to lightly secure. Place the log on your prepared baking sheet. (You are baking on low, so the cheesecloth is fine in the oven).
    3. Bake for 35 minutes, or until the cheese is set, but still soft.
    4. Gently remove the cheesecloth, and sprinkle with peppercorns or herbs, if desired.
    Unbaked Version
    1. Line a sieve with cheesecloth, and spoon the cashew mixture into the center of the cheesecloth. Bring the corners of the cheesecloth together and twist to secure the cheesecloth around the cashew mixture. Set it back in the sieve and refrigerate for 12 to 24 hours.
    2. Turn the dairy-free goat cheese out onto a plate and peel off the cheesecloth to serve.
    Notes
    Nut Note: You can sub blanched almonds or macadamia nuts in a pinch. Just make sure the nuts you use are "raw" (unroasted) and unsalted. Almonds have a slightly nuttier flavor than cashews and macadamias are richer.

    Oil Note: The original recipe uses non-GMO canola oil, but rice bran oil, extra-light olive oil (not extra-virgin!), safflower oil, or another neutral-tasting oil will work nicely.

    Tahini Option: The people at Vegetarian Times add 1 tablespoon tahini to this blend. This can add a little "cheesiness" to the flavor, but some people don't love the bitterness of tahini. Try it if you like!
    3.5.3229

    For More Dairy Alternative Recipes, Get Go Dairy Free!

    Go Dairy Free 2nd Edition - The Ultimate Guide and Cookbook for Dairy-Free Living with Over 250 Recipes!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Pizza Pizza Dairy-Free Menu Guide with Vegan Options

    Pizza Pizza has the Biggest Dairy-Free & Vegan Menus Around

    The Best Dairy-Free Steel Cut Oatmeal Recipe with Stove Top and Instant Pot Options. Includes Cinnamon Raisin Variation. Plant-based, vegan, allergy-friendly, and gluten-free.

    Perfect Steel Cut Oatmeal with Stove Top and Instant Pot Options

    15 Comments

    1. Sue Oolup on October 6, 2021 7:48 pm

      I would like to use your goat cheese alternative in a baked vegetable recipe. Should I use it after blending in a food processor or continue to follow the unbaked version and then use it?

      Reply
      • Alisa Fleming on October 6, 2021 9:47 pm

        It depends on the texture you want. The unbaked version is more of a creamy cheese, while baking it gives a slight ricotta or feta like consistency – just a touch crumbly.

        Reply
    2. Rozz on January 19, 2021 11:18 am

      SO lemony, no cheese flavour at all. Very disappointed.

      Reply
      • Alisa Fleming on January 19, 2021 12:26 pm

        I’m so sorry it didn’t work out to taste for you Rozz. We don’t usually have a lemony issue with it, but you can add lemon to taste – starting 1 tablespoon at a time. If you’re looking for more of an overt “cheese” flavor, I suggest going with recipes that use nutritional yeast and/or that are cultured. You can add a little nutritional yeast to this recipe, to taste. We just prefer this one without.

        Reply
    3. elizabeth joseph on October 9, 2020 12:11 pm

      made it exactly how it was printed; it didn’t set at all.

      Reply
      • Alisa Fleming on October 9, 2020 1:14 pm

        Very odd. We’ve made it dozens of times without a problem. You used raw cashews, not toasted or roasted, correct? We typically make the unbaked version, not the baked, which always strains and thickens nicely. If your baked version isn’t set. place it in a sieve in the refrigerator (still in the cheesecloth or rewrapped in it), and let it set for 12 to 24 hours. It should firm up.

        Reply
    4. Sally Allen on September 12, 2020 2:46 pm

      Very good recipe, can’t wait to share this. Nothing is more better and nature when you make it yourself!

      Reply
    5. Roberto on April 19, 2020 1:56 pm

      This was very good! nothing like the stuff you buy in the supermarkets 🙂

      Reply
      • Alisa Fleming on April 19, 2020 3:44 pm

        So glad you enjoyed it and thank you for the feedback Roberto!

        Reply
    6. J'Marinde on November 8, 2019 7:07 am

      Can I use the already-pureed cashew butter I have? It is Georgia Grinders brand. Thank you for this recipe.

      Reply
      • Alisa Fleming on November 8, 2019 7:30 am

        I’m not sure how well that will work. You can try it, but it might not set up. When pureed, the amount of cashews is roughly reduced in half: 1 cup cashews = 1/2 cup cashew butter. But in this case, the cashews are soaked, which also adds some water.

        Reply
      • Jennie Tampone on January 5, 2021 9:46 am

        Can this be made with out oil?

        Reply
        • Alisa Fleming on January 5, 2021 10:14 am

          I don’t recommend it, but you can certainly try it if you want.

          Reply
    7. Monica Davis on September 10, 2019 5:33 am

      This cheese looks delicious and perfect for spreading on crackers!

      Reply
    8. jenna urben on August 26, 2019 10:33 am

      I am going to give this a try! I love cheese boards but haven’t been able to enjoy one lately. I think I’ll experiment with the tahini option, sounds tasty 🙂

      Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    10 Everyday Tips to Strengthen Bones and Prevent Osteoporosis on a Dairy-Free Diet

    How to Strengthen Bones and Prevent Osteoporosis on a Dairy-Free Diet

    The 10 Best Dairy-Free Queso Dips & Nacho Toppers - all vegan-friendly and gluten-free

    The Best Dairy-Free Queso & Nacho Cheese Sauces

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.