Go Back
Vegan Goat Cheese with Fresh Dill and Chive coating

Vegan Goat Cheese with Fresh Dill and Chive Coating

Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Course Appetizer, Condiment, Snack
Cuisine European
Servings 8

Equipment

  • High-speed blender or food processor Essential for creating that creamy, goat-cheese-like texture. A blender like Vitamix or NutriBullet works best, but a strong food processor will also get the job done.
  • Cheesecloth or nut milk bag Used for draining the cheese and helping it firm up. If you don’t have one, a clean kitchen towel works in a pinch.
  • Mixing bowl For combining your coating ingredients.
  • Spatula To help scrape every last bit of cheese out of the blender.
  • Parchment paper For rolling the cheese into a log or patty.

Ingredients
  

For the Cheese Base

  • 1 ½ cups raw cashews soaked in hot water for 2 hours or overnight in room temp water
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsweetened plain coconut yogurt or any thick plant-based yogurt
  • ¾ teaspoon sea salt
  • 1 tablespoon nutritional yeast for a subtle cheesy depth
  • 1 garlic clove minced

For the Coating

  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh chives finely chopped
  • Zest of 1 lemon

Instructions
 

Soak the Cashews

  1. Start by soaking the cashews in hot water for at least 2 hours. This softens them and ensures a creamy final texture. If you have more time, an overnight soak in room temperature water works too.

Blend the Cheese Base

  1. Drain the soaked cashews and place them into your blender or food processor. Add lemon juice, apple cider vinegar, coconut yogurt, sea salt, nutritional yeast, and garlic. Blend on high until smooth and creamy, scraping down the sides as needed. You may need to add a teaspoon or two of water to help blend, but don’t add too much or it won’t firm up.

Let It Ferment (Optional but Recommended)

  1. For an extra tang that mimics real goat cheese, scoop the mixture into a clean glass bowl, cover loosely, and let it sit at room temperature for 12–24 hours to lightly ferment. This step elevates the flavor and adds complexity, but it’s optional.

Chill and Shape the Cheese

  1. Transfer the cheese mixture onto a piece of parchment paper and use the paper to shape it into a small log or round. Wrap it up and place it in the fridge for at least 8 hours, or until firm.

Prepare the Herb Coating

  1. Mix the chopped dill, chives, and lemon zest in a small bowl. Once the cheese is firm, unwrap it and gently roll it in the herb mixture, pressing lightly so the coating sticks.

Serve or Store

  1. Serve immediately or wrap again and store in the fridge for up to 5 days. The flavor develops more over time, making it even better the next day.