Perfect vegan cottage cheese. Savory, simple, and with the ideal cottage cheese texture, it’s even better than the ‘real thing’.
Before I was vegan I was a big fan of cottage cheese. Cottage cheese on toast, with jam, was a big favorite. Maybe the jam part is a bit weird I don’t know.
But anyway….. a vegan cottage cheese recipe was always going to happen for this blog. And I actually can’t take credit, I handed it to Jaye and said: create a recipe for this please!
And the man definitely delivered! Give that man a Bells!
My only requirement was that it not be based on tofu. I was okay if there was tofu in it, like crumbled tofu added in to create texture, but I didn’t want the entire thing to be made from tofu.
I like tofu – don’t get me wrong (and you’ll find a lot of awesome tofu recipes on this blog) – but I’m not a massive fan of it for things like this.
To me it can be a bit pasty in texture when blended up. Not always, and not if it’s mixed with other things like in the case of our almond/tofu/spinach ricotta that we used for our vegan stuffed shells.
But let’s just say I’m sparing in my use of tofu to create cheesy things.
The base recipe was adapted from our vegan cream cheese recipe. With just a few adjustments, we had the perfect cottage cheese flavor.
Firm tofu crumbled up and mixed in creates that perfect cottage cheese texture. And don’t worry, it doesn’t taste like tofu! The tofu is purely for texture and it really delivers. The only thing you will taste is delicious chunky cottage cheese!
The result is absolutely perfect and tastes amazingly like actual cottage cheese.
How To Make Vegan Cottage Cheese
Full instructions and measurements are in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos below.
- Place soaked cashews, lemon juice, coconut cream (canned, unsweetened), water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
- Crumble the tofu and add it to a bowl. Pour over the blended cheese mixture, add some chopped chives and fold everything together gently so you don’t break up the tofu.
- Place into the fridge for at least an hour to firm up and then enjoy.
Pro Tips
The cashews must be soaked for 1 hour in hot water. So you add them to a bowl and pour boiling water from the kettle over them so that they are totally covered, and then just leave them for exactly one hour.
If you soak them for too long, they may absorb too much water and you will end up with a cottage cheese that is less flavorful, so don’t just leave them soaking for hours, put a timer on it.
The coconut cream must be canned and unsweetened. If you use a sweetened coconut cream in this, it will not be a good result! I would think that’s obvious though.
White vinegar is the perfect vinegar to use because it is amazing for creating a cheese flavor. However, if all you can get is apple cider vinegar, then this will also work in a pinch.
Firm tofu is essential to use, because you don’t want it to disintegrate into the rest of the cheese, which is what will happen if you use a soft tofu. It is most ideal if you can get an extra firm tofu and use that.
When you’ve finished making it, let it sit in the fridge for at least an hour before serving it. It will thicken up in the fridge and reach the perfect texture.
It’s a little soft when you first mix it, which is needed so that the tofu can mix in nicely without just breaking up completely, but then you need to let it chill and thicken up, which it does wonderfully in the fridge.
How To Serve It
It’s divine served on bread, especially toast, but it’s also fantastic on crackers.
Storing and Freezing
Keep leftovers stored in the fridge and enjoy within around 5 days.
You can also freeze it if you like, just let it thaw overnight in the fridge when you’re ready to eat it.
More vegan cheese!
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Nacho Cheese
- Vegan Parmesan
- Vegan Ricotta
- Vegan Mozzarella
- Vegan Cheese Sauce (Nut Free)
- Cashew Cheese Sauce
Vegan Cottage Cheese
Ingredients
- 1 and ½ cups Raw Cashews (225g) Soaked in hot water for 1 hour*
- 2 Tbsp Lemon Juice
- ½ cup Coconut Cream (120ml) Canned, Unsweetened
- ⅓ cup Water (80ml)
- 1 tsp Distilled White Vinegar
- 1 tsp Salt
- 1 Tbsp Nutritional Yeast
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 8 ounces Extra Firm Tofu (226g) Crumbled
- 1 tsp Chopped Chives
Instructions
- Place soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
- Crumble the tofu and add it to a bowl. Pour over the blended cheese mixture, add the chopped chives and fold everything together gently so you don't break up the tofu.
- Place into the fridge for at least an hour to firm up and then enjoy.
Video
Notes
- Place the raw cashews into a bowl and pour over boiling water from the kettle. Leave it to sit for an hour and then drain and rinse. Don't let them soak for longer than an hour as this can cause the cashews to absorb a larger amount of water and you could end up with a watery cottage cheese.
- Prep time is for hands on time only and does not include the time spent soaking the nuts or the time firming up in the fridge.
This recipe is absolutely amazing. I love the creaminess that the coconut cream adds.
I excluded the garlic and onion powder when I made it because I love cottage cheese with fruit, but when I eat it alone or on toast I add generous seasoning and it’s delicious! I can’t stop eating it!
Wonderful! Thanks so much Charis!
WOW! This recipe rocks it. I wonder how much better it would be after it has a chance to cool in the fridge?
Yes definitely! An hour in the fridge to cool and firm up makes it perfect!
Hi – I cook for a family with tree nut allergies. I’ve made seed-based vegan marinated feta that works. Do you think soaked sunflower seeds would work for this recipe? Want to give it a go!!
Hi Kim, I think it would work! I haven’t tested it but the only thing that may change is the texture may be slightly different but I think still good!
Did you try with sunflower seeds?
I made this cottage cheese and thought it was extremely rich. How do you think it would work with coconut milk instead of cream?
I think it would work!
This is so fantastic!
Thanks Katherine!
I am addicted to cottage cheese, but I must say I am even more addicted to this one. So hard to stop eating it! I have several tasters and they were all as addicted as I am. WoW, never thought it was going to be better than original. This is my first visit on your website and I am so curious to explore more. The taste is marvelous, fresh, melting and crunchy at the same time, texture is perfect! This is my go to to impress any visitor!Thanks so much for sharing!
That’s so awesome Daphnea! Thanks a million!
Looks fantastic! Can’t wait to try it. Could I use silken firm tofu? I bought some on a whim, but I’m not quite sure what to do with it or how it works in recipes.
Hi Julissa, I don’t think that would work well – all silken tofu tends to be too soft to work well for this purpose.
Do you think this would work for a “dump jello fruit salad”? I make the non vegan version with cottage cheese, cool whip, sugar free flavored jello gelatin powder and fresh fruit to complement the gelatin flavor. I know have a dairy free daughter in law and would like to try this quick dessert. Thank you.
Hi Connie, I honestly have no idea but I also don’t really see why not! Let us know how it goes if you try it. 🙂
Hi! Can this be used in a baked pasta type dish? Has anyone tried that? Thanks!
Hi Ashley, I haven’t tried it that way but I’m sure it would work great!
I wanted to come back and let you know that this baked beautifully in my Stepmom’s Spaghetti Pie recipe. I was sooo happy! It took loads of substitutions to make the recipe vegan, and this cottage cheese was the star. Thanks!
So happy to hear that Ashley! Thanks so much!
Hi Ashley, Could you share the vegan spaghetti pie recipe? Sounds tasty 🙂
This is a perfect recipe. I was really impressed with the flavor. Most recipes taste like bland tofu, but this one is delicious!!! Thank you!
Thanks so much Sophia!
I LOVE cottage cheese on toast with jam!! I thought I might be the only one lol. I can’t wait to make the vegan version!
Hahaa, yes it’s so good! Hope you like this version!
Hello Alison ????
Great recipe! I am going to make it this weekend as I will bake my own sourdough bread. I can’t wait ????
Can I use apple vinegar instead of the white one?
Hi Ewa, yes you can sub apple cider vinegar, though it doesn’t work quite as well in terms of flavor as white vinegar does.
???????? Thank You ????
I will buy white vinegar then.
I am Also trying to make my own tofu to this recipe.
Living it vegan ????
Have a nice day ❤️
I have a dairy and soy allergy. Is there any way to make a cottage cheese without these 2 ingredients. I sure have been missing my cottage cheese from years ago when I used to be able to eat it. Thank you!
You can leave out the tofu, you will still have the flavor but you will just have a smooth cottage cheese rather than a chunky one. I’m not sure what could replace the tofu to create the texture, but I think it would also just work great without.