Go Back
+ servings

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.
Prep Time10 mins
Cook Time0 mins
Soak Time1 hr
Total Time1 hr 10 mins
Course: Basics
Cuisine: Vegan
Keyword: lactose-free, meatless, non-dairy
Servings: 2 servings
Calories: 189kcal


  • Medium bowl
  • Fork
  • Food processor or immersion blender


  • 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


  • Soak cashews in hot water for one hour.
  • In medium bowl, crumble tofu with fork. Set aside.
    Crumbled tofu in a bowl for vegan cottage cheese
  • In food processor, blend soaked cashews, nutritional yeast, lemon juice, almond milk, and vinegar until smooth. Pour cashew mixture into bowl with tofu.
    Tofu and cashews in a bowl for vegan cottage cheese
  • Season with salt and pepper. Mix until combined.
    Vegan cottage cheese in a glass mixing bowl with a fork
  • Serve with crackers, bread, or veggies.


  • Storage: Refrigerate in an airtight container up to 3 days.
Recipe yields approximately 2 servings. Nutritional values shown reflect the information for 1 serving out of 2. Macros may vary slightly depending on specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 2. Result will be the weight of one serving.


Serving: 1serving | Calories: 189kcal | Carbohydrates: 12g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Sodium: 38mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg | Net Carbs: 10g