Easy Vegan Cottage Cheese
Posted: 08/15/24
Updated: 08/20/24
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This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.
🧀 What We Love About This Recipe
- It’s super quick and easy to make! The most time consuming part of this recipe is soaking the cashews – but you can read some ways to speed things up a little in the “Chef’s Tips” section below!
- It’s got that perfect cottage cheese texture – not too smooth, not too chunky. Vegan cottage cheese is made mostly of silken tofu, a.k.a. the softest, creamiest member of the tofu family. Silken tofu will give you that crumbly, chunky cottage cheese texture you’re looking for.
- This easy cottage cheese is downright DELICIOUS. A touch of nutritional yeast (or nooch) gives the recipe extra cheesiness and nuttiness, really mimicking the “real thing”.
👩🏼🍳 Chef’s Tips
- If you’re in a rush, though, you can speed up the cashew-soaking process a little. Instead of soaking the cashews in previously boiling water, put the raw cashews in a pot with just enough water to cover them completely. Bring the water to a boil, then cover the pot and let the cashews boil for 10 minutes or so. Drain them, rinse them, then whip up some vegan cottage cheese!
- It absolutely is possible to over-soak your cashews. The water will get slimy, and the cashews will develop an off smell and taste. If that happens, just throw them out and start over – trust me. You shouldn’t have to worry about over-soaking here, though. It’s usually only a concern if you’re soaking overnight or longer.
More Delicious Vegan Recipes
- Vegan Biscuits and Gravy
- Easy Vegan Tofu Cream Cheese (4 Flavors)
- Vegan Crème Brûlée
- How to Make Vegan Overnight Oats: 4 Ways
- Vegan Cream Cheese
- The BEST Vegan Chocolate Chip Cookies
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Easy Vegan Cottage Cheese
This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.
servings
Ingredients
For the Cashews
- 1 cup water
- 3 tablespoons raw cashews
For the Tofu
- 10 ounces silken tofu
For the Vegan Cottage Cheese
- 1 ½ tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 3 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- salt to taste
- freshly cracked black pepper to taste
Equipment
- Small saucepan with lid
- Wooden spoon or silicone spatula
- Paper towels
- medium mixing bowl
- Fork
- Food processor
Instructions
For the Cashews
- Add 1 cup water to small saucepan and place saucepan on stovetop over high heat. Bring water to boil.
- Once water begins to boil, turn off heat. Add 3 tablespoons raw cashews to saucepan and stir to incorporate. Cover saucepan with lid and soak cashews in hot water 1 hour.
- After 1 hour, drain water from saucepan. Rinse soaked cashews under running water, then drain water from saucepan again. Transfer soaked cashews to bowl of food processor and set aside.
For the Tofu
- Pat 10 ounces silken tofu dry on all sides with paper towels. Place tofu in medium mixing bowl and use fork to break up tofu until completely crumbled. Set bowl aside.
For the Vegan Cottage Cheese
- Add 1 ½ tablespoons nutritional yeast, 2 tablespoons lemon juice, 3 tablespoons unsweetened almond milk, and 1 teaspoon apple cider vinegar to bowl of food processor with soaked cashews. Secure lid on food processor and process ingredients until combined into smooth mixture.
- Transfer cashew mixture to mixing bowl with crumbled tofu. Season with salt and freshly cracked black pepper as desired, then stir ingredients together until fully incorporated, resembling texture of cottage cheese.
- Serve vegan cottage cheese as desired with crackers, bread, or vegetables.
Notes
- Leftovers: Refrigerate leftover vegan cottage cheese in an airtight container up to 3 days.
Nutrition Information
Serving: 1serving | Calories: 94kcal | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Total Carbs: 6g | Fiber: 1g | Sugar: 2g | Net Carbs: 5g | Vitamin C: 3mg | Cholesterol: 0mg | Sodium: 16mg | Potassium: 242mg | Calcium: 48mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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