Perfect Vegan Cottage Cheese

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. 

How to make vegan cottage cheese

The base recipe was adapted from our vegan cream cheese recipe. With just a few adjustments, we had the perfect cottage cheese flavor. 

And then 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 base recipe is soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, onion powder and garlic powder. That gets blended up until smooth. And then you add in crumbled tofu and chopped chives and fold them in.

The result is absolutely perfect and tastes amazingly like actual cottage cheese. 

Pro tips for Vegan Cottage Cheese

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. 

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. 

It’s divine served on bread, especially toast, but crackers are also a great way to serve it. 

You will love this vegan cottage cheese! It is:

• So cheesy
• Perfectly textured
• Savory
• Simple
• Just like cottage cheese!

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!

1. Sliceable Cashew Cheese
2. Vegan Cheddar Cheese
3. Vegan Nacho Cheese
4. Vegan Parmesan
5. Vegan Ricotta
6. Vegan Mozzarella
7. Vegan Cheese Sauce (Nut Free)
8. Cashew Cheese Sauce

So let us know what you think of this vegan cottage cheese in the comments and please rate the recipe too! Thank you.

For more recipes sign up to our email list and you’ll be the first to know when new recipes are posted to the blog, we’ll also send you a free recipe ebook with 10 delicious vegan dinner recipes. 

Vegan Cottage Cheese

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★★★★★

5 from 4 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 3 cups

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Description

Perfect vegan cottage cheese. Savory, simple, and with the ideal cottage cheese texture, it’s even better than the ‘real thing’.

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Ingredients

• 1 and 1/2 cups (225g) Raw Cashews (Soaked in hot water for 1 hour)*
• 2 Tbsp Lemon Juice
• 1/2 cup (120ml) Coconut Cream
• 1/3 cup (80ml) Water
• 1 tsp White Vinegar
• 1 tsp Salt
• 1 Tbsp Nutritional Yeast
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 8oz (220g) Extra Firm Tofu (Crumbled)
• 1 tsp Chopped Chives

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Instructions

1. Place the soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
2. Pour this out into a bowl.
3. Crumble the tofu and add this to the smooth cheese mixture along with the chopped chives and fold it in gently so you don’t break up the tofu.
4. Place into the fridge for at least an hour to firm up and then enjoy.
5. Keep leftovers stored in the fridge and consume within around 4-5 days.

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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.

• Category: Sides, Appetizer, Gluten-Free
• Method: Blend
• Cuisine: Vegan

Nutrition

• Serving Size: 1/4 cup
• Calories: 146
• Sugar: 1.4g
• Sodium: 220mg
• Fat: 11.4g
• Saturated Fat: 3.4g
• Carbohydrates: 5.9g
• Fiber: 0.7g
• Protein: 5.9g

Keywords: vegan cottage cheese