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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Soy Chèvre    


Prep time 15 minutes  

Passive time for the cheese to drain and press 24 hours  

Makes two 3” logs


A tasty plant-based alternative to the traditional goatmilk soft white cheese, this chèvre starts with soymilk yogurt, which is then seasoned, strained (hung to drip), and then pressed before it is rolled in herbs or spices. It makes a very tasty, visually-striking appetizer.



A square foot piece of cotton muslin, and 2-3' of string

A colander or large sieve


10 lb weight to press the cheese



2 cups Greek-style soy yogurt

2 teaspoons onion granules or powder

2 teaspoons garlic granules or powder

1/8 teaspoon ground white pepper

Full 1/8 cup nutritional yeast

2 teaspoons shiro (white) miso •

½ teaspoon Dijon mustard

¼ teaspoon resin asafoetida (hing) ••, freshly ground


Suggestions for toppings (1/2 cup should cover a single 3” chèvre log)

½ cup fresh chopped tender herbs, like chives, dill, parsley

½ cup crushed or ground spices like pink peppercorns or your favorite spice blend

½ cup slivered or chopped nuts or seeds like pistachio, pepitas, nigella, poppy, sesame


• Miso is a good salt alternative that helps to lower blood pressure (,%2C%20including%20salt%2Dsensitive%20hypertension).


•• Found in South Asian grocers or online



Pour off any liquid that may have accumulated on the yogurt’s surface. Add it together with the remaining ingredients in a bowl, mixing it well.


Spread the muslin over a large strainer or colander and spoon in the mixture. Tie up the ends of the cloth with string and hang over a bowl for 3-4 hours, allowing gravity to drain the liquid from the yogurt.  


Now place the bundle in a colander or sieve, again over a bowl. Use 10 lbs of weight to press the strained yogurt and remove more liquid.  Use two 5-lb dumbbell weights or whatever similarly heavy items you have on hand. (For example, I filled a round lidded pyrex container with water and added a cast-iron burger press on top.)


 Place the bowl, colander, the cheese wrapped in muslin, topped with the weights in the fridge for up to 20 additional hours to extract as much liquid as you can.


Scrape the chèvre onto a cutting board. Divide in two. Place one half on a large piece of plastic wrap or wax paper and roll it tightly into a compact cylinder. You can stop here and serve your chèvre plain. 


To roll in herbs or spices, repeat the rolling step using a clean piece of plastic wrap or wax paper to which you’ve added your preferred topping.  Repeat with your second ½ half of chèvre, using a contrasting topping.


A festive, delicious probiotic appetizer, soy chèvre is great to serve with crudité, on thin slices of whole wheat sourdough bread, whole grain flatbread crackers, and slices of  Danish rugbrød.

Soy Chèvre