Vegan Cottage Cheese

5 from 26 votes

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

Prep Time15

Total Time15

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 137kcal

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.

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.
Coconut cream - can be replaced with full fat, canned, unsweetened coconut milk.
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.
Serves. This recipe makes around 3 cups of vegan cottage cheese. Each serve is around ¼ cup.
Storing: Keep leftovers stored in the fridge and enjoy within around 5 days.
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.