Vegan Goat Cheese Recipe - without Nuts
Servings: 8 1/4 cup servings
Calories: 48kcal
Equipment
Ingredients
Main Ingredients:
- 1 1/2 cups drained cooked white beans from a 15 oz can
- 1/2 cup okara ,or mashed tofu or other nut milk pulp
- 1 tablespoon apple cider vinegar or any white vinegar
- 2 teaspoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon lactic acid , you can leave out if you don't have any
- 1/2 to 1 teaspoon salt or salt substitute
Optional Ingredients:
- Ground chia seeds to thicken the cheese for shaping into a log - see notes
- A variety of spices herbs, chopped nuts, seeds, chopped dried fruits, or berries for coating
Instructions
- In a blender, combine all the main ingredients in a blender, then blend until the mixture reaches a smooth consistency.
- Depending on your blender you may need to add more non-dairy milk. Add a tablespoon or two at a time. You want the mixture as thick as possible, while being able to blend it as smooth as you can.
- The cheese can be served immediately as a dip. For a firmer texture, let it set in the refrigerator.
- For an added touch, form the cheese into 1/4 cup balls and roll them in your choice of optional coatings. This adds a delightful variety and visual appeal to your vegan cheese plate.
Video
Notes
Make a log by combining a 1/2 teaspoon ground chia seeds with a 1/4 cup of the goat cheese and let site in the fridge for at least an hour to firm up. Shape into a log and roll into the coating of your choice.
Nutrition
Serving: 0.25cup | Calories: 48kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 148mg | Potassium: 191mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg