Vegan goat cheesemakes 4 2-inches balls12 ounces firm tofu1 cup almond milk½ teaspoon sea salt½ teaspoon chopped sage½ teaspoon chopped tarragon1 clove garlic1/8 teaspoon cayenne pepper, optional4 tablespoons dry oregano-Freeze the tofu for 24 hrs. Remove from the freezer and allow the tofu to thaw for 4 hrs. Squeeze the excess water and place in a food processor. Puree into smooth paste.-Peel the garlic, pierce couple times with knife and place in small cheesecloth. Add the sage, the tarragon and close tightly.-Mix the almond milk with the cayenne pepper and the salt and place in saucepan. Drop the herbs cheesecloth and bring to a boil. Remove from the heat and allow the milk to cool down.-Remove the herbs cheesecloth from the milk and then add the flavored milk to the tofu. Process the mixture for one minute.-Line a colander with two layers of cheesecloth. Spoon the tofu mixture into the cheesecloth. Fold the cheesecloth over the tofu and refrigerate for couple hours.-Line flat plate with kitchen towel. Spoon the tofu on to four different spots on the kitchen towel. Cover with another kitchen towel and refrigerate overnight.-Remove from the refrigerator. Wet your palms with water and place one of the tofu ball into your palm and smooth into ball. Roll each ball in the dry oregano and place on the side. Repeat until you finish the rest of the balls. Place in a container, cover and refrigerate. Use this cheese the same as you would use the goat cheese.