Creamy Almond-Based Vegan Goat Cheese
This Creamy Almond-Based Vegan Goat Cheese is a tangy, spreadable dairy free cheese made from soaked almonds, lemon juice, and a few simple pantry staples. It mimics the bright, slightly sour flavor of traditional chevre and is perfect for cheese boards, dips, or stirring into your favorite pasta dishes.
Equipment
- High-speed blender or food processor
- Fine mesh strainer
- Cheesecloth or nut milk bag
- Mixing bowl
- Small ramekin or mold
Ingredients
- 1 cup raw almonds soaked 8 to 12 hours
- 1/4 cup filtered water plus more as needed
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1 clove garlic optional
- 2 tablespoons coconut yogurt or 2 probiotic capsules, optional for tangier flavor
- 1 tablespoon olive oil for drizzling
- 1 teaspoon flaky salt for garnish
- 2 tablespoons fresh herbs chives, thyme, or rosemary, chopped
- 2 tablespoons roasted almonds chopped, for garnish
Instructions
- Place the raw almonds in a bowl and cover generously with water. Let them soak for 8 to 12 hours or overnight at room temperature until softened.
- Drain the soaked almonds and boil them in fresh water for about 60 seconds. Drain again and, once cool enough to handle, slip off the skins.
- Add the blanched almonds to a high speed blender with the filtered water, lemon juice, nutritional yeast, sea salt, garlic, and coconut yogurt if using. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth.
- Line a fine mesh strainer with cheesecloth and pour in the blended mixture. Fold the cloth over the top and let it drain at room temperature for 8 to 12 hours, or refrigerate for a softer, quicker version.
- Transfer the thickened mixture to plastic wrap or parchment and shape it into a log, or press it into a small ramekin to form a wheel.
- Refrigerate the shaped cheese for at least 4 hours, or until firm enough to slice cleanly.
- Just before serving, drizzle with olive oil, scatter chopped fresh herbs and chopped roasted almonds on top, and finish with a generous pinch of flaky salt.
Notes
For the best texture, do not skip the blanching step, since leftover skins can make the cheese grainy and slightly bitter. Letting the mixture drain fully is essential, rushing this step is the most common mistake and results in a loose, watery cheese. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 2 months. Let chilled cheese sit at room temperature for 15 to 20 minutes before serving for the best spreadable texture.