So I’ve mentioned before that when my husband and I went vegan 12 years ago, he initially panicked about cheese. Mikko is from Finland and dairy is a big thing there. Thankfully, over the years we’ve found some incredible vegan cheese recipes and this Tofu Chèvre (chèvre is French for goat) by Kristy Turner is one of our all-time favorites!
I followed Kristy’s AMAZING blog, Keepin’ It Kind, for years but for some reason I didn’t discover her vegan goat cheese recipe until she published her cookbook, But I Could Never Go Vegan! This cookbook is fantastic by the way – everything we’ve made from it is solid, but this cheese is a game-changer.
The recipe is so simple and only requires a few ingredients. It’s actually insane how incredible the flavor is and how similar the texture and taste both are to actual goat cheese.
Another fabulous thing about this recipe is all the variants you can do. Mikko said he especially recommends doing the herb version so you can pack even more flavor into the cheese. His favorite herbs to use are oregano and thyme (1 tsp each). He also adds garlic powder (1 tsp) and sometimes just a pinch of tarragon for added excitement.
We also like to roll this cheese in herbs and spices to flavor it even more and create an astounding presentation for serving. You can see in the pic we rolled one of the cheeses in bourbon smoked lemon pepper – yes, it’s ridiculous in every way. We actually discovered this spice when we were back in New York checking out the all-vegan cheese shop, Riverdel. They sell it!
This Tofu Chèvre is the perfect cheese to include on a cheese plate to impress your friends. We’ve also used it in pasta dishes and sandwiches.
I reached out to Kristy and she gave me permission to share the recipe here. Thank you so much, Kristy! I promise you, you will LOVE this stuff and it’s SO easy to make. ❤️
Makes one 8-inch log
PREP TIME: 10 minutes
COOK TIME: 20 minutes
DOWN TIME: 4 to 5 hours
Gluten-free or has gluten-free option
One 14-ounce (395 g) block extra-firm tofu
1½ tablespoons white miso
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil, or more as needed 1 teaspoon tahini
¼ teaspoon salt
1. Press the tofu at least 1 hour, preferably 2.
2. After the tofu is pressed, break it into pieces and place in a food processor. Add the remaining ingredients and process until a smooth ball forms, pausing to scrape the sides as necessary. If it doesn’t come together, add more oil, ½ teaspoon at a time, until it does.
3. Lay out a large piece of plastic wrap. Scoop the tofu mixture onto the plastic wrap and form it into a log about 8 inches long. Wrap completely with the plastic wrap, and roll it a little more to perfect the shape. Chill in the refrigerator 2 to 3 hours.
4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove the log from the plastic wrap and place on the baking sheet. Bake 20 minutes, rolling it over once halfway through the baking time to ensure even cooking. Remove from the oven when the log is firm and slightly tan on the outside but still slightly soft to the touch. Let cool completely before serving. If not serving immediately, store in an airtight container and chill up to 3 to 4 days.
- To try different flavors of chèvre, add the following ingredients to the mixture after it’s fully combined in the food processor, then pulse a few times to incorporate.
- For Lavender Chèvre, add 1 to 2 teaspoons dried lavender.
- For Mixed-Herb Chèvre, add 2 to 3 teaspoons of your favorite dried herbs. (I like to use a mixture of basil, oregano, and thyme.)
- For Roasted Garlic Chèvre, add 2 cloves roasted garlic squeezed from their skins.
Recipe from But I Could Never Go Vegan! 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner © Kristy Turner, 2014. Reprinted by the permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com