• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Vegan Cheese

    Vegan Cottage Cheese

    Published: Apr 16, 2019 Updated: Jul 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Cottage Cheese

    The perfect vegan cottage cheese is savory and simple, with the ideal cottage cheese texture. It’s even better than the ‘real thing’. 

    Vegan cottage cheese thickly spread on toasted ciabatta.

    A vegan cottage cheese recipe was always going to happen for this blog, because I’ve always been a cottage cheese fan.

    But this time I can’t take the credit, I handed it to Jaye and said: ‘create a recipe for this please!’

    And he sure delivered. Give that man a Bells! 

    The base recipe was adapted from our vegan cream cheese. 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 perfect and tastes amazingly like actual cottage cheese. 

    Vegan cottage cheese topped with chopped chives in a black bowl.

    How To Make Vegan Cottage Cheese

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Place soaked cashews, lemon juice, coconut cream, water, distilled white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
    Ingredients added to blender and blended.
    • Pour the blended cottage cheese mix out into a bowl.
    Blended cheese mix in a bowl.
    • Place the tofu into a separate shallow bowl and crumble it with a fork.
    Mashing tofu with a fork.
    • Add the crumbled tofu and chopped chives to the blended cottage cheese mix and fold everything together gently so you don’t break up the tofu.
    Crumbled tofu and chopped chives added to bowl with blended cottage cheese and folded together.
    • Place into the fridge for at least an hour to firm up.
    Vegan cottage cheese in a bowl.
    • Your cottage cheese is ready to serve!
    Vegan cottage cheese with chopped chives in a black bowl.

    Ingredient Notes & Substitutions

    Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat (not light) coconut milk.

    Distilled white vinegar – is the perfect vinegar to use because it is amazing for creating a cheese flavor. However, you can also use apple cider vinegar in a pinch. 

    Extra firm tofu – is most ideal, 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.

    Vegan cottage cheese with chopped chives in a black bowl.

    Success Tips

    Soak the cashews. The cashews must be soaked for 1 hour in hot water. Add them to a bowl and pour boiling water from the kettle over the top 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. 

    Chill in the fridge for an hour. 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. 

    Vegan cottage cheese in a black bowl with a knife.

    Serving Suggestions

    It’s divine served on bread, especially toast and makes a great addition to sandwiches. I love it on toast spread with jam and then cottage cheese on top! But maybe that’s just me.

    You can serve it with fruit, as a dip for raw vegetables or on crackers.

    Vegan cottage cheese spread thickly on toasted ciabatta.

    Storing and Freezing

    Keep leftovers stored in the fridge and enjoy within around 5 days.

    You can also freeze it for up to 3 months if you like, just let it thaw overnight in the fridge when you’re ready to eat it. 

    Vegan cottage cheese spread thickly on a slice of toasted ciabatta.

    More Vegan Cheese Recipes

    1. Sliceable Cashew Cheese
    2. Vegan Cheddar Cheese
    3. Vegan Nacho Cheese
    4. Vegan Parmesan
    5. Vegan Ricotta
    6. Vegan Mozzarella

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan cottage cheese and chopped chives on toasted ciabatta.

    Vegan Cottage Cheese

    The perfect vegan cottage cheese is savory and simple, with the ideal cottage cheese texture. It's even better than the 'real thing'. 
    5 from 23 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 137kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups Raw Cashews (225g) Soaked in hot water for 1 hour*
    • 2 Tablespoons Lemon Juice
    • ½ cup Coconut Cream (120ml) Canned, Unsweetened
    • ⅓ cup Water (80ml)
    • 1 teaspoon Distilled White Vinegar
    • 1 teaspoon Salt
    • 1 Tablespoon Nutritional Yeast Flakes
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • 8 ounces Extra Firm Tofu (226g) Crumbled
    • 1 teaspoon Chopped Chives
    Prevent your screen from going dark

    Instructions

    • Place soaked cashews, lemon juice, coconut cream, water, distilled white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
    • Pour the blended cottage cheese mix out into a bowl.
    • Place the tofu into a separate shallow bowl and crumble it with a fork.
    • Add the crumbled tofu and chopped chives to the blended cottage cheese mix 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

    1. Soak the cashews. 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 which could make your cottage more watery and/or bland. 
    2. Coconut cream – can be replaced with full fat, canned, unsweetened coconut milk. 
    3. 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.
    4. Serves. This recipe makes around 3 cups of vegan cottage cheese. Each serve is around ¼ cup. 
    5. Storing: Keep leftovers stored in the fridge and enjoy within around 5 days.
    6. Freezing: You can also freeze it for up to 3 months if you like, just let it thaw overnight in the fridge when you’re ready to eat it. 

    Nutrition

    Serving: 1Serve | Calories: 137kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 209mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Pistachio Ice Cream
    Vegan Blue Cheese Dressing »
    3.5K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Thea says

      May 14, 2022 at 9:16 pm

      Hi, I’m trying to replicate the Ukrainian perishke that my grandma made when I was little, in a vegan version. They’re little baked buns, stuffed with cottage cheese and dill, then covered in a dill cream sauce. Do you think that this recipe would hold up to being baked in a dough? The buns need about 20 minutes in the oven. Thanks!

      Reply
      • Alison Andrews says

        May 16, 2022 at 10:57 am

        Hi Thea, honestly I’m not entirely sure, I think it would hold up well, but I haven’t ever tried baking this.

        Reply
    2. Carol says

      April 12, 2022 at 12:23 am

      Can this cheese be used for a savoury crepe?

      Reply
      • Alison Andrews says

        April 12, 2022 at 10:26 am

        Sure!

        Reply
    3. Charis says

      June 15, 2021 at 11:47 pm

      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!5 stars

      Reply
      • Alison Andrews says

        June 17, 2021 at 9:42 am

        Wonderful! Thanks so much Charis!

        Reply
    4. Susan says

      June 01, 2021 at 12:09 pm

      WOW! This recipe rocks it. I wonder how much better it would be after it has a chance to cool in the fridge?5 stars

      Reply
      • Alison Andrews says

        June 01, 2021 at 12:16 pm

        Yes definitely! An hour in the fridge to cool and firm up makes it perfect!

        Reply
    5. Kim Stewart says

      May 27, 2021 at 7:41 am

      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!!

      Reply
      • Alison Andrews says

        May 27, 2021 at 7:49 am

        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!

        Reply
      • Jenny says

        June 17, 2021 at 9:07 am

        Did you try with sunflower seeds?

        Reply
    6. Deb says

      February 01, 2021 at 11:34 pm

      I made this cottage cheese and thought it was extremely rich. How do you think it would work with coconut milk instead of cream?5 stars

      Reply
      • Alison Andrews says

        February 02, 2021 at 10:17 am

        I think it would work!

        Reply
    7. Katherine C says

      January 10, 2021 at 10:12 pm

      This is so fantastic!5 stars

      Reply
      • Alison Andrews says

        January 11, 2021 at 11:36 am

        Thanks Katherine!

        Reply
    8. Daphnea says

      December 31, 2020 at 2:23 am

      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!5 stars

      Reply
      • Alison Andrews says

        December 31, 2020 at 10:09 am

        That’s so awesome Daphnea! Thanks a million!

        Reply
    9. Julissa says

      December 27, 2020 at 8:26 pm

      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.

      Reply
      • Alison Andrews says

        December 28, 2020 at 10:11 am

        Hi Julissa, I don’t think that would work well – all silken tofu tends to be too soft to work well for this purpose.

        Reply
    10. Connie Kershaw says

      November 28, 2020 at 2:13 am

      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.

      Reply
      • Alison Andrews says

        November 30, 2020 at 2:18 pm

        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. 🙂

        Reply
    11. Ashley says

      November 02, 2020 at 5:46 pm

      Hi! Can this be used in a baked pasta type dish? Has anyone tried that? Thanks!

      Reply
      • Alison Andrews says

        November 03, 2020 at 11:09 am

        Hi Ashley, I haven’t tried it that way but I’m sure it would work great!

        Reply
        • Ashley says

          November 19, 2020 at 2:54 pm

          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!5 stars

          Reply
          • Alison Andrews says

            November 20, 2020 at 11:01 am

            So happy to hear that Ashley! Thanks so much!

          • Tess says

            March 14, 2021 at 11:12 pm

            Hi Ashley, Could you share the vegan spaghetti pie recipe? Sounds tasty 🙂

    12. Sophia says

      September 03, 2020 at 1:59 pm

      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!5 stars

      Reply
      • Alison Andrews says

        September 04, 2020 at 9:44 am

        Thanks so much Sophia!

        Reply
    13. Rachel says

      August 24, 2020 at 6:39 pm

      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!

      Reply
      • Alison Andrews says

        August 25, 2020 at 12:45 pm

        Hahaa, yes it’s so good! Hope you like this version!

        Reply
    14. Ewa says

      August 20, 2020 at 2:42 am

      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?

      Reply
      • Alison Andrews says

        August 20, 2020 at 9:31 am

        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.

        Reply
        • Ewa says

          August 20, 2020 at 5:50 pm

          Thank you. I will buy white vinegar then. I am also trying to make my own tofu for this recipe. Living it vegan. Have a nice day ❤️5 stars

          Reply
    15. Anand-Sara Rodda says

      June 04, 2020 at 9:07 pm

      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!

      Reply
      • Alison Andrews says

        June 05, 2020 at 9:07 am

        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.

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!