Fork and Beans

Making food fun for the family

Raw Vegan “Goat” Cheese Dip

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I was inspired by the idea of a raw vegan “goat” cheese dip from a recipe on Pinterest (now, for the life of me, I cannot find it–grrrrr) a while back. It was in its original cheese form and I have been brewing on an idea of how to translate it into a non-dairy version but without the soy. This is the beauty of raw foods–anything can happen with a scoop of cashews. Even cheese…

Raw Vegan "Goat" Cheese Dip - Fork & Beans

Raw Vegan Goat Cheese Dip Recipe

Soy, gluten, dairy-free

INGREDIENTS

For Nut Cheese:

  • 1/2 c. raw cashews, soaked for 2-3 hours, drained
  • juice of 1/2 lemon
  • 1/3 c. water
  • 1 Tb coconut oil
  • 1 tsp raw apple cider vinegar
  • pinch of salt

For Basil Pesto:

  • 1 c. basil leaves
  • 2 garlic cloves
  • 1/3 c. pine nuts
  • olive oil
  • 1 tsp salt
  1. In a food processor, combine all ingredients together.
  • 1/2 c. sun-dried tomatoes
  • extra pine nuts to top with

003

DIRECTIONS

  1. Take both small glass ramekins and line with plastic wrap. Don’t skip this step. Trust me. I learned the hard way.
  2. In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekins.
  3. Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
  4. Refrigerate for several hours until set. You can also freeze it.
  5. Line a small appetizer plate with olive oil and dust with dried basil. Set 1 cheese block onto place, take off plastic wrap carefully, drizzle with oil and herbs, and top with pine nuts.
  6. Pairs perfectly with rice crackers.

Candida-Friendly Tips:

Please do not make if cashews are on the not-allowed list of your diet. They are okay for me but every body and diet is different.

 

Raw Vegan "Goat" Cheese Dip - Fork & Beans

 

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. Joanna

    I found this recipe back in 2014 when I thought I was hosting a vegetarian dinner party. At the last minute I found out that some friends were not vegetarians but vegans, so I was desperately googling ‘vegan cheese starters’ (because who wants to get left out on starters when the rest of the crew are chowing down on baked camembert??)

    I’ve since made it time and time again whenever vegans are present and literally everyone raves about it. Its taken me over three years to say so but thank you so much for this post!!! Everyone thinks I’m amazing haha. Of course I take the credit for the evening and then forward them your link the following morning. 🙂

    • Cara

      HA! I am so so so happy to hear that this is a hit. And I will go along with it and tell your friends that I actually got the recipe from you 😉

  2. georga

    This recipe is in Russell James cookbook that’s where to saw it. and it’s identical to his recipe.

    • Cara

      I find this hilarious that you are accusing me of copying his recipe when the reverse is true. Looks like he copied MY recipe. Nice work.

  3. Brooke

    I absolutely can’t wait to make this recipe! The things you do with food amaze me. Do you have an amount for the olive oil in the pesto so I don’t royally mess it up?

  4. Anya

    Am I the only one that is confused by how much olive oil to use in pesto??? it doesn’t give an amount. help!!

  5. Allyssa

    I’ve been making this every year at the holidays for both my vegan and non-vegan families and it always gets devoured! This year I am making two! Thanks for such a great recipe!

    • Cara

      Thank you SO MUCH for taking the time to comment and let me know, Allyssa! I am so happy you and the family love it, xo.

  7. Chris vassilopoulos

    Made this and the taste is amazing, but it won’t set. So far I’ve been setting cheese with corn starch but I have never really liked the taste. Could I set this using agar or something? Hope I don’t sound stupid but I’m new to this!

  8. Margaret @ Veggie Primer

    I haven’t tried this full recipe yet but I made the cheese as a substitute for goat cheese in a beet salad and it was delicious! I definitely have plans to make the cheese dip for a future get-together with friends. Thanks for sharing a recipe that’s both simple and yummy! 🙂

  9. Tee Bone

    I tried this and the cheese part tastes great but it never set. It was very liquid…as if needed cheese but it was cold. I ended up just mixing everything together and using it as a dip…but did I just use too much water or what? I do love the taste & hoping to try this again with less water to see if that helps.

    • jessica

      I’m making it right now and I think I’m gonna have the same problem. Try using a cheese cloth to line a container instead of plastic wrap. Or try poking a few small holes so that liquid can drain

  10. Kat

    This is fantastic. I’ve been making “cheese” with cashews for a few years and always thought it tasted a little like bandaids. The addition of the apple cider vinegar changed that – now it is delicious. Thank you!

  12. Tinks

    I made this last Christmas and have made it again today for this Christmas. It is so delicious I dont know why I wait until Christmas to make it when I could have it every week!

  13. Janet

    I made this as a party appetizer and everyone loved it. I lined the small ceramic ramekins and they worked perfectly for making this cheese.

  14. Lindsay

    OMG I am laughing so hard at “goat” cheese. What animal did you milk?! Or should it say goat “cheese”? Haha this looks good though

    • jez

      lol, i can see how you migt think that but “goat” cheese is correct in this situation. goat “cheese” would be not be. vegan, much?

  17. Jessica

    I can’t wait to try this recipe. Does this make 2 portions or just 1 since in the directions you mention both ramekins.

  18. Fl sunflower

    Hello Cara, just tried your vegan goat cheese dip &it was absolutely incredible. Thank u for posting these recipes.

    • Cara

      Absolutely! You might need to let it set a little longer but I don’t see why you couldn’t double it 🙂

  21. Leslie Gerrard

    I would love to try this!! Any idea how many people it will serve? Also, have you ever doubled the recipe to make more?

  23. Vanessa

    This looks AMAZING! I will definitely be trying the raw goat cheese. My mind is swirling with everything I could put it on!

  24. nikki

    Tip – After making it a number of times I finally realized why my first layer of cheese was always taller than I thought – it gets bigger once its cold and sets – I live in Florida so I have to freeze it, that might be a factor – but just letting everyone know to go easy on the first layer of cheese, especially so you have enough room for a decent (what ends up being) bottom layer.

    anyway – love love LOVE this dip. I make it all the time now and am even selling mounds to friends. Its also a great way to get someone introduced to raw foods.

    do you have any raw flat bread or cracker recipes that pair well with the dip?

    • nikki

      I just saw that I previously asked about raw crackers to go with it – thanks for the suggestion – Ive made a lot of rawmazing’s recipes but I have yet to find the right raw flatbread for this dip!

  27. Stephanie H

    Thanks for this recipe Cara! I’ve been wanting to try my first hand at a “cheeze” spread like this, and this one looks simple and healthy (not too much olive oil or ingredients you could scale down or subtitute easily). I’ve had raw cashews on hand just waiting for the right looking recipe. I’ll share how it turns out when we’re done. 🙂

  33. Eileen

    Oh, sandwiching a pungent pesto inside the cashew cheese is such a good idea! I may have to bust this one out for my next party. 🙂

  37. Laurel

    Well… of course, it’s adorable and yummy looking but since I can’t eat tomatoes I may just have to pair it with some meltable mozzarella in folded over pizza dough and have a calzone for lunch. When will you be here? You’re bringing the wine, right?

  41. Jackie! ~ (the girl that sits next to your mom at work) =)

    Yummy! I absolutely LOVE your site! I just want to lick the screen sometimes when I see your yummy creations! <3

    • Cara

      Thank you so much Jackie (the girl that sits next to my mommy at work). Ha! Love it. I really appreciate this comment! Give my mom a hug for me next time you see her please 🙂 xo

      • Your biggest fan!

        Of course! I tell everyone about you and f & b. 🙂 Jackie and I will have to see if we can get our hands on some raw cashews and make this. It looks soooo good!
        XOXOXO

  43. kristinandsheran

    Wowzers! Just the vegan recipe I need to knock the socks of my cheese loving Mother-In-Law!

  50. Deanna

    I used to make this exact thing with goat cheese. It was pretty much my signature party dish. Haven’t had it in so long. I’ve made nut cheese before, but didn’t think to put it together with the basil and sun dried tomatoes. Duh!

  51. Beard + Bonnet

    Oh man! This is beautiful, I cannot wait to give it a try. I think I have all of the ingredients so I may even make this tomorrow. Thank you so much for posting this!

  52. mmmarzipan

    That looks utterly amazing! I am hoping to give vegan, gluten-free and even sugar-free eating a go post-pregnancy and I can’t wait to try some of your amazing creations. I am floored by your creativity! 🙂

  55. love4foodlove4life

    Amazing! Thank you for this culinary genius. I have sited your page on my amateur blog spot on Tumblr.

Trackbacks

  26. […] However, lately I’ve been not having so much luck with any cheese. I blame it on my seasonal allergies making my body hyper alert and sensitive. Poo poo. This nut cheese is pretty bomb, though. I got the original recipe from Fork and Beans and you can check it out here. […]

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