New! Vegan Goat Cheese Recipe

I know you have been waiting and at last, it’s here! Your Vegan Goat Cheese Recipe has arrived. It’s entirely dairy-free yet has a subtle, gamey, marvelously stinky component. You’ll never guess what revered plant has contributed this essential aroma. It’s Hawaiian noni, other wise known as morinda citrifolia.

Yes, fresh noni juice is the secret ingredient making this vegan goat cheese substitute possible. I am thrilled I found a way to use fresh noni juice in the kitchen. I am just learning about its superfood qualities and so far have only aged the juice and used it medicinally. It’s the best natural antiseptic I have found.

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 for yourself. I believe noni is absolutely perfect for crafting a goat cheese alternative. Best of all, you get to tailor your own artisan cheese by dialing in the level of pungency to your taste.

You’ll be happy to know this is a really easy recipe that doesn’t require cooking or fermentation. Isn’t that amazing? You also won’t have to worry about coming up with agar, tapioca starch, nutritional yeast, or any other unusual foodstuffs. The clean and simple list of ingredients is evident in this sensational New Vegan Goat Cheese Recipe.

FAQ – Vegan Goat Cheese Recipe

Do I have to soak macadamia nuts?

Yes. It is recommended for ease of blending and the smoothest cheese.

Can I use roasted macadamia nuts?

No. You need raw macadamia nuts for this recipe.

Can I use bottled noni juice?

I’m glad you asked. Fresh noni juice is the one 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. Take a soft, ripe noni fruit, wrap it in a thin cotton tea towel or tee shirt material and squeeze. The juice will be extracted and strained at the same time. Each noni fruit yields aproximately 1/4 cup of fresh juice.

How can I tell if my noni fruit is ripe?

A very ripe noni fruit will be soft to the touch. The skin will have a translucent whitish color and be very fragile. The fruit will have a strong aroma like blue cheese.

What if I don’t have a Vitamix? Can I still make this vegan goat cheese?

Yes and no. You won’t be able to achieve the smooth silky consistency that mimics goat cheese. However, you can use a food processor with this recipe to make a grainy cheese closer to ricotta in texture. It will still have the wonderful tang and flavor from fresh noni juice. Allow up to 10 minutes to process in your machine. By the way, a peek at my recipe for Fluffy Macadamia Ricotta Cheese might convince you why you need to buy a Vitamix.

What sort of cloth can I use to strain my cheese?

A plain flour sack tea towel cut into 4 squares is ideal. You can also use men’s cotton handkerchiefs or even an old tee shirt cut in 12 inch squares.

Can I substitute for the palm shortening?

You can substitute virgin coconut oil if you don’t mind the taste of coconut. Your cheese will be sweeter and the noni flavor less prominent.

Can I make this cheese oil-free?

Yes, you can omit the organic vegetable shortening if you prefer a cheese without any oil at all. It won’t ever become firm enough to slice or be as smooth and rich. However, it still makes a delicious spread.

Can I freeze Noni Vegan Goat Cheese?

Yes you can! It will store well up to 3 months in a freezer. Unlike dairy cheeses, it isn’t compromised by freezing.

sensational vegan goat cheese recipe herb log

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 and gluten-free. Oil-free option.
Print Recipe Pin Recipe
Course Appetizer, Condiment, Dips and Spreads
Cuisine Maui Island, Plant-Based, Superfood, Wild Foraged
Cooking Skill Beginner
Prep Time 20 minutes
Soaking Nuts and Firming Cheese 1 day
Servings 12 Servings
Calories 181
Author poppyswildkitchen



Soak Macadamias Overnight

  • Place macadamias in a quart jar and cover with water. Soak overnight in refrigerator.

Process Cheese

  • Next day, rinse and drain macadamia nuts well.
  • Place soaked and drained macadamia nuts in a Vitamix or equivalent machine along with remaining ingredients. Using tamper, process mixture until completely smooth. This will take some time. Near the end of mixing, the cheese will give up it's graininess and become silky smooth. It will likely be slightly warm.

Drain Cheese

  • Set two short juice 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 top of cotton fabric to make tight bundles and secure with rubber bands.
  • Make sure cheese bundles hang above bottom of glass. Let cheese drip at room temperature for 2 hours. Cloth will absorb most the liquid and only a little will fall to bottom of glass.
    sensational vegan goat cheese recipe wrapped in cloth for draining

Firm Cheese In Refrigerator

  • Tighten cloth bundles by wringing firmly again. Secure cheese in glasses as before with rubber bands. Chill overnight to finish draining and firm cheese.

Optional: Shape & Roll Cheese In Herbs

  • Vegan Goat Cheese can be stored in any covered dish you like and used as a spread. 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 hands. Then roll log up in cloth and smooth firmly into shape twisting ends of cloth. Secure ends with rubber bands. You can now store your cheese log wrapped in cloth in refrigerator.
  • To make an herb seasoned cheese log, very finely mince herbs of choice and nuts if desired. You need about 1 cup of mixture for this recipe. One of my favorite combinations is walnuts, mint and chives. Tip: you can freeze log briefly before rolling in herbs to keep it neat.
  • Fresh Vegan Goat Cheese lasts one week in refrigerator and 3 months in freezer.


Calories: 181kcal | Carbohydrates: 4g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 161mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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