Chevre Recipe Vegan: Easy Plant-Based Cheese Guide

If you’re on the lookout for a creamy, tangy, and utterly delicious vegan cheese alternative, then this vegan chèvre recipe is exactly what you need. Traditional chèvre, a soft goat cheese, can be tricky to replicate without dairy, but this plant-based version captures all the richness and tanginess you love — without any animal products.

Made primarily from cashews and a few simple pantry staples, this recipe is perfect for vegans, lactose-intolerant folks, or anyone curious about exploring dairy-free cheeses.

Whether you’re spreading it on crackers, dolloping over a salad, or incorporating it into your favorite dishes, this vegan chèvre won’t disappoint. It’s creamy, slightly tangy, and has a delightful texture that melts in your mouth.

Plus, it’s so easy to make at home! Let’s dive into how you can whip up this luscious vegan cheese and elevate your plant-based cooking game.

Why You’ll Love This Recipe

This vegan chèvre recipe is a total game-changer for those craving the authentic tang and creaminess of goat cheese without compromising their dietary choices. Here’s why it stands out:

• Rich and creamy texture: Thanks to soaked cashews and coconut oil, this chèvre has a smooth, spreadable consistency that mimics traditional cheese.
• Perfect tang: The addition of apple cider vinegar and lemon juice gives it that signature tangy flavor you expect from chèvre.
• All-natural ingredients: No preservatives or artificial additives—just wholesome plant-based foods.
• Versatile use: Use it as a spread, dip, or in recipes calling for goat cheese.
• Easy to make: No fancy equipment required and minimal prep time.

Ingredients

• 1 cup raw cashews (soaked in hot water for at least 4 hours or overnight)
• 2 tablespoons coconut oil (solid, not melted)
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 garlic clove (optional, for a mild kick)
• 1/4 teaspoon sea salt
• 2 tablespoons water (adjust for desired consistency)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Fresh herbs such as chives, thyme, or rosemary (optional, for garnish or mixing in)

Equipment

• High-speed blender or food processor (for smooth blending)
• Bowl (for soaking cashews)
• Spatula (to scrape down sides)
• Measuring spoons and cups
• Cheesecloth or fine mesh strainer (optional, for firmer texture)
• Container with lid (for storing the finished cheese)

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 4 hours or overnight. This softens the cashews, making them easier to blend into a creamy texture.
2. Drain and rinse: After soaking, drain and rinse the cashews thoroughly under cold water.
3. Blend cashews and liquids: Add the soaked cashews, coconut oil, apple cider vinegar, lemon juice, garlic (if using), sea salt, nutritional yeast, and 2 tablespoons of water into your blender or food processor.
4. Process until smooth: Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides a few times. If the mixture is too thick, add water a teaspoon at a time until you reach your desired consistency.
5. Adjust flavor and texture: Taste the mixture and adjust salt, lemon juice, or vinegar to your preference. For a firmer chèvre, transfer the mixture to cheesecloth and let it drain in the fridge for a few hours.
6. Add fresh herbs: If you want herby chèvre, fold in chopped fresh herbs like chives or thyme now.
7. Store: Transfer your vegan chèvre to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up.
8. Serve: Enjoy spread on crackers, bagels, or as a creamy addition to your favorite dishes.

Tips & Variations

“For a tangier cheese, you can increase the apple cider vinegar or lemon juice by half a teaspoon at a time, tasting as you go.”

• Make it spicy: Add a pinch of cayenne pepper or some finely chopped jalapeño for a spicy kick.
• Smoky flavor: A dash of smoked paprika can give your chèvre a wonderful smoky undertone.
• Nut alternatives: If you have a cashew allergy, try using macadamia nuts or blanched almonds instead, though the flavor and texture may vary slightly.
• Herb blends: Experiment with basil, dill, or oregano for different herbaceous profiles.
• Storage: This vegan chèvre keeps well in the fridge for up to 5 days. For longer storage, freeze in small portions and thaw as needed.

Nutrition Facts

Serving Suggestions

This vegan chèvre is incredibly versatile and adds richness to many dishes. Here are some delicious ideas to try:

• Spread it on a toasted baguette with a drizzle of olive oil and cracked black pepper.
• Mix into fresh salads for a creamy, tangy boost.
• Use it as a filling for vegan stuffed mushrooms or bell peppers.
• Top roasted vegetables or grilled flatbreads for extra flavor.
• Pair it with fruit like figs, grapes, or apples for a delightful appetizer.

For more creative vegan cheese ideas, check out my Peda Recipe Ricotta Cheese and Pecan Crackers Recipe — perfect accompaniments to your homemade chèvre.

Conclusion

Making your own vegan chèvre at home is both rewarding and surprisingly simple. This recipe delivers a creamy, tangy, and satisfying alternative to traditional goat cheese, perfect for anyone embracing a plant-based lifestyle or looking to reduce dairy intake.

With just a handful of wholesome ingredients and a few easy steps, you can create a versatile cheese that elevates snacks, appetizers, and main dishes alike.

Feel free to customize the flavor with herbs, spices, or even a hint of heat. And if you love experimenting in the kitchen, you might also enjoy exploring other delicious recipes like the Thelma Sanders Squash Recipe or the hearty Bariatric Meatloaf Recipe.

Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Ch\u00e8vre”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, tangy vegan ch\u00e8vre made from cashews and coconut yogurt. Perfect as a spread or dip with a fresh herb finish.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 cup raw cashews, soaked overnight”, “1/4 cup unsweetened coconut yogurt”, “2 tablespoons lemon juice”, “1 tablespoon apple cider vinegar”, “1 tablespoon nutritional yeast”, “1 garlic clove, minced”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 tablespoons fresh chives, chopped”, “1 tablespoon fresh thyme, chopped”, “1 teaspoon olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain and rinse soaked cashews.”}, {“@type”: “HowToStep”, “text”: “Combine cashews, coconut yogurt, lemon juice, apple cider vinegar, nutritional yeast, garlic, salt, and pepper in a blender.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy, scraping down sides as needed.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a bowl and fold in fresh chives and thyme.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil on top and stir gently.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 2 hours before serving to thicken.”}], “nutrition”: {“calories”: “120”, “proteinContent”: “4g”, “fatContent”: “10g”, “carbohydrateContent”: “6g”}}