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New! Vegan Goat Cheese Recipe
Prep Time:
20
minutes
minutes
Firming Cheese:
2
hours
hours
Total Time:
2
hours
hours
20
minutes
minutes
Servings:
12
Servings
Calories:
162
kcal
Author:
Poppy Hudson
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 Recipe
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:
162
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
17
g
|
Sodium:
160
mg
|
Potassium:
87
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg