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    Home » Vegan Dairy

    New! Vegan Goat Cheese Recipe

    Published: Oct 22, 2021 by Poppy Hudson

    Jump to Recipe Print Recipe
    Dairy-free goat cheese log rolled in herbs and sliced to reveal creamy white center.
    Wrap freshly processed homemade cheese in cotton cloth to drain.
    Finished homemade goat cheese is spreadable but semi-soft.
    Dairy-free goat cheese log rolled in herbs with crackers.

    I know you have been waiting, and at last, it's here! Your rich and creamy Vegan Goat Cheese Recipe has arrived. It's entirely dairy-free and yet has a subtle, gamey, marvelously stinky component.

    Vegan goat cheese log rolled in fresh herbs.

    You'll never guess what revered plant has contributed to this essential aroma. It's Hawaiian noni fruit, otherwise known as morinda citrifolia. I am so thrilled to have a viable goat cheese substitute for recipes like Main Dish Rosemary Roast Potatoes.

    Jump to:
    • ⭐ Why it works
    • 📋 Ingredients
    • 🌳 Key ingredient
    • 🍈 Ripe noni fruit
    • 🥣 Equipment
    • 🧀 How to make vegan cheese
    • 🔪 Slicing tip
    • 🧈 More vegan dairy
    • 📖 Recipe

    ⭐ Why it works

    • Clean, pure flavor with goat cheese nuance. No chalky tofu or interfering flavors from nutritional yeast, apple cider vinegar, or coconut oil.
    • Made without any thickening agents like agar powder or tapioca starch.
    • No cooking is required.
    • Cultured cheese flavor without the wait time.
    • Creamy, thick texture from naturally rich macadamia nuts. It can be spread, crumbled, or sliced.
    • Cheese can be frozen and thawed without compromising taste or texture, unlike other cheeses.

    📋 Ingredients

    The clean and simple list of ingredients is evident in the snowy color and pure, tangy taste of this whole food, plant-based indulgence.

    Four ingredients for best vegan cheese recipe.
    • Macadamia nuts- High in heart-healthy fats for richness. Light color and buttery taste.
    • Sea salt- Extra minerals and the right balance of flavor for this predominantly tangy cheese.
    • Noni fruit- The secret ingredient that makes this raw goat cheese alternative possible.
    • Lemon- Meyer lemon is preferred, but others work for this recipe.

    🌳 Key ingredient

    Yes, fresh noni fruit is the magical ingredient that flavors this vegan marvel.

    If you aren't already part of the club that knows why ripe noni fruit has earned the nickname "stinky cheese", you are going to love discovering it for yourself.

    Fresh none fruit mimics goat cheese flavor.

    I believe the aroma and flavor of ripe noni is absolutely perfect for crafting a dairy-free goat cheese. You can dial in the level of pungency to your taste by using more or less noni juice.

    Plus, you can further tailor your own artisan cheese by finishing this recipe with minced herbs, ground spices, crushed nuts, or flower petals.

    🍈 Ripe noni fruit

    You'll want fully ripened noni fruit. But perhaps you are wondering what ripe noni fruit looks like?

    labeled display of ripe and unripe fruit.

    Extra ripe noni fruit is characterized by fragile skin, a very soft texture, and most importantly, a robust, blue cheese-like aroma.

    The yielding consistency of mature noni makes it easy to make juice without an electric appliance or strainer.

    Fresh noni juice squeezed through cloth.

    All you need to do to juice a ripe noni fruit is wrap your fruit in a cotton handkerchief, twist and squeeze. Thus, you can extract and strain your juice in one easy step.

    You will need a few other basic items to process macadamia nuts with noni juice, sea salt, and lemon.

    🥣 Equipment

    • Vitamix- What would I do without my Vitamix? I hope you have one, too as it's essential for blending macadamia nuts. Other appliances that may work for you are the Ninja CT810 or Cleanblend blender. All three machines have a tamper accessory that helps process the cheese.
    • Cotton fabric- I like to use men's handkerchiefs or flour sack towels cut into 4 squares. As long as your fabric is thin and has a tight weave, your can improvise.
    • Drinking glasses- Wide mouth 12-16 ounce glasses work well. You'll need two.
    • Rubber bands- To secure the fabric at the top edge of the glasses while the cheese drains.

    🧀 How to make vegan cheese

    You'll be happy to know this is a really easy recipe that doesn't require cooking or fermentation. Isn't that amazing?

    1. Soak raw macadamia nuts overnight, rinse and drain well.
    2. Make noni juice.
    3. Place drained nuts, noni juice, sea salt, and lemon juice in a Vitamix and process until perfectly smooth.
    Two glasses lined with cloth and filled with soft mixture.

    4. Lay cloth over two glasses and top with divided cheese.

    Fresh soft cheese draining through cloth in drinking glasses.

    5. Gather cloth, twist, and secure at the top edge of each glass. Let the cheese drain until firm enough to stand on its own.

    How to drain and shape homemade nut cheese.

    6. Your miraculous vegan goat cheese is ready! Eat as-is on crackers, top a pizza, stuff crisp veggies, add to a falafel mezze plate, or crumble into salads and baked recipes.

    🔪 Slicing tip

    For clean, neat slices, chill cheese logs rolled in minced herbs, crushed nuts, or flowers for thirty minutes to one hour in the freezer before cutting.

    Homemade vegan goat cheese alternative spread on crackers.

    💭 FAQ

    Why do I have to soak macadamia nuts?

    Nuts that aren't soaked will turn to nut butter when processed instead of making cheese. Also, soaking facilitates a creamy smooth texture with less blending time.

    Can I use roasted macadamia nuts?

    No. It's essential to use raw, unseasoned macadamia nuts. If you don't have them locally, you can order them online from Sun Organic Farm.

    Can I use bottled noni juice?

    I'm glad you asked. Fresh noni juice is the other absolutely essential ingredient in this recipe. There isn't any substitute for the color, flavor, and aroma of fresh noni juice.

    Where do I get fresh noni juice?

    You squeeze it yourself from very ripe, fresh noni fruit. Collect pale yellow whole fruits and let sit 1-3 days until squishy and pungent before squeezing.

    Can noni juice be frozen?

    Yes. Freshly squeezed noni juice freezes well for up to six months. I like to keep it on hand frozen in two-ounce containers.

    How much noni do I need for juice?

    One eight-ounce noni fruit will yield four tablespoons of juice. This is more than enough for the recipe.

    🧈 More vegan dairy

    • Homemade vegan cheese with realistic air holes.
      Vegan Smoked Gouda Cheese
    • Stick of homemade vegan butter with hearts.
      Ultimate Vegan Butter Recipe
    • Wooden bowl of whipped vegan cream cheese.
      Cultured Cashew Cream Cheese
    • Homemade coconut yogurt on a spoon.
      Mesophilic Yogurt - Creamy Coconut

    Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!

    📖 Recipe

    Vegan goat cheese log rolled in fresh herbs.

    New! Vegan Goat Cheese Recipe

    Smooth, tangy Vegan Goat Cheese Recipe has superfood fresh noni and mimics dairy goat cheese in aroma and flavor. Amazing! Dairy-free, oil-free and gluten-free.
    Print Pin Rate
    Prep Time: 20 minutes
    Firming Cheese: 2 hours
    Total Time: 2 hours 20 minutes
    12 Servings
    Calories: 162kcal
    Author: Poppy Hudson

    Ingredients

    • 2 cups raw macadamia nuts
    • 1 ripe noni fruit to yield 2 ½ tablespoons juice
    • 1 tsp. salt
    • 3 ½ TB lemon juice
    • 2 TB water, as needed

    Instructions

    Soak Macadamias Overnight

    • Place macadamias in a quart jar and cover with water. Soak overnight in the refrigerator.
    • Rinse and drain nuts well.

    Make noni juice

    • Wrap ripe noni fruit in a cotton handkerchief, twist the top and squeeze to extract fresh juice.
    • Measure out 2 ½ tablespoons.

    Process Cheese

    • Place soaked and drained macadamia nuts in a Vitamix or equivalent machine with noni juice, salt and lemon juice.
    • Using a tamper, process the mixture. This will take some time. Avoid adding water, and add no more than 2 tablespoons if needed.
    • Be patient and keep working the cheese with the tamper as it blends. Eventually, the mixture will loosen and give up its graininess.
    • Near the end of mixing, the cheese will become silky smooth. It will likely be warm to the touch, and that's fine.

    Drain Cheese

    • Set two wide-mouth glasses on a counter and lay a square of cotton material over the top of each. Divide the processed cheese between the two glasses.
    • Twist the top of the cotton fabric to make tight bundles and secure them at the top of the glasses with rubber bands.
    • Make sure cheese bundles hang above the bottom of the glasses. Let cheese drip in the refrigerator for 1 hour.
    • After one hour, tighten the cloth bundles by wringing the tops. Secure again with rubber bands and let drip for another hour.
    • The cloth will absorb most of the liquid, and only a little will fall to the bottom of the glass.

    Recipe Ready

    • Your Vegan Goat Cheese is ready to eat now and can be stored in any covered dish you like to use as a spread.

    Optional: Shape Sliceable Cheese Log

    • If you wish to shape your goat cheese into logs for slicing, take a fresh dry cloth and scoop cheese onto it.
    • Roughly fashion a log with your hands. Then roll the log up in cloth and smooth it firmly into shape, twisting the ends of the cloth.
    • Secure ends with rubber bands. You can now store your cheese log wrapped in cloth in the refrigerator.

    Roll Cheese Log in Herbs or Crushed Toppings

    • To make an herb-seasoned cheese log, roll in very finely minced herbs of your choice. You need about 1 cup of mixture for this recipe.
    • You can also use crushed nuts or flowers. One of my favorite combinations is walnuts, mint, and chives. 
    • Lay the coating mixture on a plate and place a fully-chilled cheese log on top. Coat the log with seasonings and pat firmly to cover.
    • Place herb-coated cheese log on a square of parchment paper or plastic wrap, roll it up, and twist the ends.
    • Tip: Chill in the freezer until firm, about 30 minutes to an hour before slicing.

    Store

    • Fresh Vegan Goat Cheese lasts two weeks in the refrigerator and 3 months in the freezer.

    Notes

    • Use raw, unseasoned, unroasted macadamia nuts.
    • Check photos in post to confirm your noni fruit is fully ripened.
    • Use a machine with a tamper and give enough time to blend a smooth cheese.
    • Twist tops of draining cloth tightly before securing to glass.
    • Freeze cheese logs 30 minutes to an hour before slicing.

    Nutrition

    Calories: 162kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Sodium: 160mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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