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!
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Nacho Cheese
- Vegan Parmesan
- Vegan Ricotta
- Vegan Mozzarella
- Vegan Cheese Sauce (Nut Free)
- 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.
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Vegan Cottage Cheese
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 3 cups
Print Recipe
Pin RecipeDescription
Perfect vegan cottage cheese. Savory, simple, and with the ideal cottage cheese texture, it’s even better than the ‘real thing’.
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
Instructions
- 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.
- Pour this out into a bowl.
- 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.
- Place into the fridge for at least an hour to firm up and then enjoy.
- Keep leftovers stored in the fridge and consume within around 4-5 days.
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
patti says
April 16, 2019 at 6:04 pmLooks delicious. Can the lemon be eliminated, or can there be a substitute for it. Thanks
Alison Andrews says
April 17, 2019 at 2:39 pmHi Patti, it helps to create the ‘cheesy’ flavor. It can be left out, but you will lose some of the flavor. All the best! 🙂
Veronica says
April 17, 2019 at 7:31 amI can’t believe the texture of this, it’s totally perfect! Thanks for the recipe, it’s a keeper!
★★★★★
Alison Andrews says
April 17, 2019 at 2:27 pmI know right! 🙂 Thanks for the awesome review! xo
Jessica says
April 19, 2019 at 10:08 pmIs the flavor of this mild enough to be served with fruit, sort of yogurt-esque? That’s how I used to love cottage cheese.
Alison Andrews says
April 20, 2019 at 9:28 amHi Jessica, the flavor is quite cheesy. I think if you wanted to make it really plain, you could dial back those flavor add-ons. What I would do is reduce the white vinegar to 1/4 tsp, and remove the nutritional yeast, onion powder, garlic powder and chives. This will give you a really good plain version that would be more like you’re looking for. All the best! 🙂
Debbie says
April 29, 2019 at 1:02 pmSOOOOOO good, definitely going to tell my friends and family to make this. .
★★★★★
Nancy says
May 7, 2019 at 1:19 amWe have been vegan for 7 years and one of the things I have really missed is cottage cheese! Tried making some once before from a different recipe, and it was both terrible and a lot of work. This is really good! I would agree with cutting down on the onion and garlic (and perhaps the nooch too) if you want a real old-fashioned cottage cheese flavor. So enjoyed it in the middle of a peach half and topped with a maraschino cherry — just like my mother used to make!
★★★★★
Alison Andrews says
May 7, 2019 at 1:37 pmAwesome! So glad you liked it Nancy, thanks for the wonderful review. xo
Anna says
June 4, 2019 at 1:56 pmThe texture is perfect! But the coconut flavor is too strong. I just made it and put it in the fridge, but for now, it is too coconutty. Do you use de-flavored cream?
Alison Andrews says
June 5, 2019 at 8:38 amHi Anna, I use the canned coconut cream which is unsweetened. It’s not de-flavored but I don’t find a strong flavor here. You can switch this for a different non-dairy cream if you prefer. 🙂