Goat Style Cheese

If you love the tangy, creamy goodness of goat cheese but want a dairy-free alternative, this Goat-Style Cheese Rolled in Herbs is the perfect recipe. Made from fermented cashews, this cheese is smooth, slightly crumbly, and customizable in flavor. The fermentation time determines its tanginess—let it go longer for a stronger bite or keep it mild with a shorter ferment.

What makes this cheese extra special is the herb coating. Fresh parsley, tarragon, and marjoram add a fragrant, earthy finish, while flaky sea salt enhances every bite. You can also roll it in smoked paprika, black pepper, or even lemon zest for a unique twist. Serve it on crackers, in salads, or as a stunning appetizer with fruit and nuts.

Why You’ll Love Goat-Style Cheese Rolled in Herbs

• Dairy-Free & Vegan – A plant-based alternative to classic goat cheese.
• Tangy & Customizable – Ferment longer for extra tang or keep it mild.
• Creamy Yet Crumbly – The perfect balance of texture, great for spreading or slicing.
• Versatile Coatings – Roll it in fresh herbs, smoked paprika, black pepper, or even nuts.
• Long Shelf Life – Keeps for up to 3 weeks in the fridge or 3 months in the freezer.

What You Need To Make Goat-Style Cheese Rolled in Herbs

The full ingredient amounts are listed in the recipe card, but here’s what you’ll need:

For the Cheese:

• Raw cashews (soaked)
• Water
• Fermented raw sauerkraut (with juice)
• Plain, unsweetened non-dairy yogurt
• Unsweetened coconut cream
• Fine sea salt
• Refined coconut oil (melted)

For the Herb Coating:

• Fresh parsley
• Fresh tarragon
• Fresh marjoram or oregano
• Flaky sea salt

How To Make Goat-Style Cheese Rolled in Herbs

1. Prepare the Cheese Mixture
   • Blend soaked cashews, water, sauerkraut, yogurt, coconut cream, and salt until smooth.
   • Add melted coconut oil and blend again until creamy.
2. Ferment the Cheese
   • Pour into a sterilized mason jar, cover, and let it ferment in a warm place (85-110°F) for 12-24 hours.
   • Check after 12 hours for desired tang, then refrigerate for 24 hours to set.
3. Make the Herb Mixture
   • Chop parsley, tarragon, and marjoram, then mix with flaky sea salt.
4. Form & Coat the Cheese
   • Shape the cheese into logs and roll them in the herb mixture.
   • Wrap tightly in parchment paper or plastic wrap and refrigerate until serving.

Commonly Asked Questions

Can I use almonds instead of cashews?

Yes, but cashews create a smoother texture. Almonds will make the cheese slightly grainier.

How do I store this cheese?

Keep it in an airtight container in the fridge for up to 3 weeks or freeze for up to 3 months.

What if I don’t have sauerkraut juice?

You can substitute with a probiotic capsule or more non-dairy yogurt to help with fermentation.

Can I skip the fermentation step?

You can, but the cheese won’t have the signature tang of goat cheese. It will still be delicious, just milder in flavor.

What else can I roll the cheese in?

Try crushed nuts, smoked paprika, lemon zest, or black pepper for different flavor variations.

Reprinted with permission from Mastering the Art of Plant-Based Cooking by Joe Yonan, copyright©2024. Published by TenSpeed Press, a division of Penguin Random House, LLC