This creamy, tangy, and nut-free Vegan Goat Cheese is absolutely delicious and quick! Make in just 10 minutes and throw it on salad, crackers, or crostini.
- 1–16 oz block (about 396g) firm tofu (see note 1)
- Juice of 1 large or 2 small lemons
- 1 tbsp apple cider vinegar
- 1/4 cup unfortified nutritional yeast (see note 2)
- 1 tsp salt
- 1 tsp garlic powder, optional
- 1 tsp onion powder, optional
- This section is an overview of the recipe instructions for the TOFU goat cheese. For the cashew goat cheese, please see the article above the recipe for special instructions.
- First, take your tofu and squeeze out as much water as possible, using either a tofu press or a clean kitchen towel or paper towels.
- Use your hands to crumble the tofu into little pieces over a large bowl. It’s OK to have some larger crumbles and some smaller ones.
- Next add lemon juice and apple cider vinegar. Mix well with a spoon.
- Finally, add salt, spices and nutritional yeast. Toss it well.
- Add it to any salads, eat it with crackers, or put it on top of toasted bread slices (crostini) with jam.
- Refrigerate leftover goat cheese in an airtight container for up to 5 days.
- Note 1: As mentioned above, you can use firm, medium firm, or extra firm tofu for this recipe, just make sure to press out as much water as you can. I pressed my firm tofu for a few minutes in a great, inexpensive tofu press but you can also press it between two cutting boards or plates and a heavy weight. You can also just wrap it in paper towels or a clean kitchen cloth and squeeze out as much water as you can. If you’d like to use cashews or sunflower seeds instead to make cashew goat cheese, please see the article above as I have a special section on it.
- Note 2: If you want your goat cheese to be light in color, use unfortified nutritional yeast. Regular fortified nutritional yeast will work fine, but your goat cheese will be more yellow. If you don’t want to use nutritional yeast at all, don’t. It will still taste really good, just less of a cheesy flavor. I’d make up for it by using a bit of extra onion and garlic powder, to taste.
- Note 3: You can freeze this vegan goat cheese if you’d like, but I’ve noticed that thawed tofu seems to get a bit chewier (making it great for cooking as a meat replacement), so it may not be as soft if you decide to freeze it.
- Category: Vegan Cheese
- Method: No Cook
- Cuisine: Mediterranean
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Sugar-Free, Vegan Goat Cheese