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–+ servings
Homemade vegan cottage cheese spread on slices of French bread and topped with vibrant red tomato slices.

Easy Vegan Cottage Cheese

easyhealthyrecipes.com/
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.
Prep: 15 minutes
Cook: 0 minutes
Soak: 1 hour
Total: 1 hour 15 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • Small saucepan (with lid)
  • Wooden spoon (or silicone spatula)
  • Paper towels
  • medium mixing bowl
  • Fork
  • Food processor

Ingredients Needed

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)

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.

Recipe Notes

  • Leftovers: Refrigerate leftover vegan cottage cheese in an airtight container up to 3 days.

Nutrition Info (Approximate)

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