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 Makes This Recipe So Good
- 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.
Silken Tofu – The softest, creamiest member of the tofu family. Silken tofu will give you that crumbly, chunky vegan cottage cheese texture you’re looking for.
Nutritional Yeast – If you make a lot of vegan recipes, you’re probably super familiar with nutritional yeast, or the nooch. We use a little here for extra nuttiness and cheesiness.
- The easiest way to soak cashews is the method on the recipe card below. Fill a bowl with hot water, add in the cashews, and let them hang out for an hour or so. If you’re in a rush, though, you can speed this process up a little! Instead of the bowl, 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
- Vegan Crème Brûlée
- How to Make Vegan Overnight Oats: 4 Ways
- Vegan Cream Cheese
- The BEST Vegan Chocolate Chip Cookies
- 3 tablespoons raw cashews
- 10 ounces silken tofu
- 1 ½ tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 3 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- salt & pepper to taste
- Medium bowl
- Food processor or immersion blender
- Soak cashews in hot water for one hour.
- In medium bowl, crumble tofu with fork. Set aside.
- In food processor, blend soaked cashews, nutritional yeast, lemon juice, almond milk, and vinegar until smooth. Pour cashew mixture into bowl with tofu.
- Season with salt and pepper. Mix until combined.
- Serve with crackers, bread, or veggies.
- Storage: Refrigerate in an airtight container up to 3 days.
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.