So, I made a sunflower seed cream and I thought maybe I can try to make yet another vegan cheese! and yeah, indeed, adding vinegar + lime juice + miso paste creates a very tangy and delicious cheese that feels like goat cheese!
Are you into vegan cheese? have a look at vegan mozzarella, queso dip, and light queso dip!
What are the ingredients or vegan goat cheese?
- Sunflower seeds I think they work better than cashews in this case, they are more “savory”
- Lime juice and vinegar, to make it tangy, and a bit sour
- Miso paste, for that cultured taste!
- Psyllium husks if you want it a bit less creamy and with more body
- Unrefined coconut oil to make a solid block and give it a form
- Basil leaves to give it that fresh taste
Making vegan goat cheese
Get your ingredients
Soak the sunflower seeds for about 6 hours or boil them for 20 minutes. Melt the coconut oil (if you are making the log version)
Put all the ingredients but the psyllium husk in the blender, and blend until creamy (about 1 minute), then blend again for 1 minute to make sure it is really creamy!
Add the psyllium husk and blend until it is integrated (30 secs to 1 minute at high speed). Put it immediately into molds! or it will start to set! leave it in the fridge for 30 minutes so it solidifies.
If you want to make a “log version” you can use parchment paper to create the log, simply put the cheese straight from the blender when it is not yet set and give it form with your hands.
Once this is done, you can even give it some texture and making it more smooth by using your hands with some drops of water:
Enjoy the creamy cheese!
Or the solid version!
Recommendations
- Use a good quality high-speed blender. I use the bullet blender from Nutri Ninja. This will make the cheese smoother!
- You do need to have at least a 4/5 cup of seeds to get the blender going. But you can make first the “cream” by putting the seeds with some water, and then remove as much as you want to use it for other stuff (I like it in coffee!) and then add a proportion of the other ingredients if you use coconut oil, you need to use much less water, just add little by little until the blender starts going. The quantities are approximate and vary from blender to blender. I use about 1/5 cup with the bullet blender
- You can use brown miso paste (like I did for the creamy version because I bought it wrong lol) but it will turn a little bit brown
- All the not optional ingredients are really not optional 🙂 this will taste completely different without the lime juice, vinegar, and the miso paste (perhaps this last one can be skipped though…)
- This is a delicious creamy side, it will not taste that close to goat cheese, but it does feel very creamy and it is very delicious!
- If you add the psyllium husks and coconut oil, make sure you put it into your molds immediately after blending as it will start to set!
- Soaking the seeds makes them more tender than boiling them, but if you have a powerful blender, it will not make a big difference (I usually just boil them, who has time to soak them anyway? lol)
We hope you love this recipe as much as we do ❤️, it’s:
- Tangy, cheesy, fresh, quick to make, dairy-free, nut-free!
- Very cheap! this can be part of a plant-based on a budget recipe!
- You can include it in your Whole30 diet if you skip the miso 🙁 haha
- Although internationally this taste more like creamy vegan goat cheese, If you are Mexican, this will probably feel like a vegan requeson
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan goat cheese
Equipment
- High speed bullet blender or food processor
Ingredients
- 4/5 cup Sunflower seeds
- 2 tbsp Lime juice
- 2 tbsp White vinegar Cider vinegar will also work, it'll make it a bit more "sweet", though!
- 1 tbsp White miso paste For a cultured flavor. Skip for Whole30
- 1/3 cup Water Or just enough to blend the seeds, you'll need much less if you use coconut oil and psyllium husk
To make it solid:
- 1.5 tablespoon Psyllium husks Optional, for a more gelatinous consistency
- 4/5 cup Refined coconut oil Optional, to make it solid to form blocks
Instructions
- Make sure you have all the ingredients
- Soak the sunflower seeds for about 6 hours or boil them for 20 minutes
- Melt the coconut oil
- Put all the ingredients but the psyllium husks and blend at high speed for 1 minute, then blend again until it is smooth (Note! you can blend first the seeds with the water and then add the rest of the ingredients if you want to use the creamy sunflower seed for other purposes and make less of this recipe)
- If you are making the solid version, you'll need much less water due to the coconut oil! make sure to add just enough to get your blender going, I use about 1/5 cup, but this depends on the blender!
- Add the psyllium husks and blend for another minute
- If you added psyllium husks and coconut oil, I recommend you to leave it in the fridge for about 30 minutes so it gets the proper consistency! put it into molds immediately after blending or it'll start to set!
- Also, if you want to make the classig log version, you can use parchment paper to give it form, and your hands with some drops of water to smooth the surface of the cheese 😛
- If you added the psyllium husk and the coconut oil, you will get this result 🙂
- Enjoy
Video
Notes
- You can substitute the sunflower seeds with cashews, but, in my opinion, sunflower seeds have a more adequate flavor for this recipe
- I love adding some basil leaves to decorate the cheese! it also gives it a great flavor
- This goes great with crackers, spreading it on bread, adding it to soups, with sweet potato rounds!
- Soaking the sunflower seeds can work better if you don’t. have a powerful blender, also, I find that my Ninja bullet blender works wonders to make it very smooth! if you have one, definitely use the bullet blender
- This is a very cheap, nut-free, dairy-free, agar agar free, probiotic free vegan goat cheese!
- If you don’t add the psyllium husks or the coconut oil, this will feel like creamy goat cheese, if you add them it will be more solid and characteristic of “normal” goat cheese
- Calories area approximate, depends on how much water you need to get your blender going, if you actually use the coconut oil, it will certainly have more!