The perfect vegan cottage cheese is savory and simple, with the ideal cottage cheese texture. It’s even better than the ‘real thing’.
A vegan cottage cheese recipe was always going to happen for this blog, because I’ve always been a cottage cheese fan.
But this time I can’t take the credit, I handed it to Jaye and said: ‘create a recipe for this please!’
And he sure delivered. Give that man a Bells!
The base recipe was adapted from our vegan cream cheese. With just a few adjustments, we had the perfect cottage cheese flavor.
Firm tofu crumbled up and mixed in creates that perfect cottage cheese texture. And don’t worry, it doesn’t taste like tofu. The tofu is purely for texture and it really delivers. The only thing you will taste is delicious chunky cottage cheese.
The result is perfect and tastes amazingly like actual cottage cheese.
How To Make Vegan Cottage Cheese
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- 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.
- Your cottage cheese is ready to serve!
Ingredient Notes & Substitutions
Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat (not light) coconut milk.
Distilled white vinegar – is the perfect vinegar to use because it is amazing for creating a cheese flavor. However, you can also use apple cider vinegar in a pinch.
Extra firm tofu – is most ideal, because you don’t want it to disintegrate into the rest of the cheese, which is what will happen if you use a soft tofu.
Success Tips
Soak the cashews. The cashews must be soaked for 1 hour in hot water. Add them to a bowl and pour boiling water from the kettle over the top so that they are totally covered, and then just leave them for exactly one hour.
If you soak them for too long, they may absorb too much water and you will end up with a cottage cheese that is less flavorful, so don’t just leave them soaking for hours, put a timer on it.
Chill in the fridge for an hour. When you’ve finished making it, let it sit in the fridge for at least an hour before serving it. It will thicken up in the fridge and reach the perfect texture.
It’s a little soft when you first mix it, which is needed so that the tofu can mix in nicely without just breaking up completely, but then you need to let it chill and thicken up, which it does wonderfully in the fridge.
Serving Suggestions
It’s divine served on bread, especially toast and makes a great addition to sandwiches. I love it on toast spread with jam and then cottage cheese on top! But maybe that’s just me.
You can serve it with fruit, as a dip for raw vegetables or on crackers.
Storing and Freezing
Keep leftovers stored in the fridge and enjoy within around 5 days.
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.
More Vegan Cheese Recipes
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Nacho Cheese
- Vegan Parmesan
- Vegan Ricotta
- Vegan Mozzarella
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cottage Cheese
Ingredients
- 1 ½ cups Raw Cashews (225g) Soaked in hot water for 1 hour*
- 2 Tablespoons Lemon Juice
- ½ cup Coconut Cream (120ml) Canned, Unsweetened
- ⅓ cup Water (80ml)
- 1 teaspoon Distilled White Vinegar
- 1 teaspoon Salt
- 1 Tablespoon Nutritional Yeast Flakes
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 8 ounces Extra Firm Tofu (226g) Crumbled
- 1 teaspoon Chopped Chives
Instructions
- 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.
Video
Notes
- 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.
Hi, I’m trying to replicate the Ukrainian perishke that my grandma made when I was little, in a vegan version. They’re little baked buns, stuffed with cottage cheese and dill, then covered in a dill cream sauce. Do you think that this recipe would hold up to being baked in a dough? The buns need about 20 minutes in the oven. Thanks!
Hi Thea, honestly I’m not entirely sure, I think it would hold up well, but I haven’t ever tried baking this.
Can this cheese be used for a savoury crepe?
Sure!
This recipe is absolutely amazing. I love the creaminess that the coconut cream adds.
I excluded the garlic and onion powder when I made it because I love cottage cheese with fruit, but when I eat it alone or on toast I add generous seasoning and it’s delicious! I can’t stop eating it!
Wonderful! Thanks so much Charis!
WOW! This recipe rocks it. I wonder how much better it would be after it has a chance to cool in the fridge?
Yes definitely! An hour in the fridge to cool and firm up makes it perfect!
Hi – I cook for a family with tree nut allergies. I’ve made seed-based vegan marinated feta that works. Do you think soaked sunflower seeds would work for this recipe? Want to give it a go!!
Hi Kim, I think it would work! I haven’t tested it but the only thing that may change is the texture may be slightly different but I think still good!
Did you try with sunflower seeds?
I made this cottage cheese and thought it was extremely rich. How do you think it would work with coconut milk instead of cream?
I think it would work!
This is so fantastic!
Thanks Katherine!
I am addicted to cottage cheese, but I must say I am even more addicted to this one. So hard to stop eating it! I have several tasters and they were all as addicted as I am. WoW, never thought it was going to be better than original. This is my first visit on your website and I am so curious to explore more. The taste is marvelous, fresh, melting and crunchy at the same time, texture is perfect! This is my go to to impress any visitor!Thanks so much for sharing!
That’s so awesome Daphnea! Thanks a million!
Looks fantastic! Can’t wait to try it. Could I use silken firm tofu? I bought some on a whim, but I’m not quite sure what to do with it or how it works in recipes.
Hi Julissa, I don’t think that would work well – all silken tofu tends to be too soft to work well for this purpose.
Do you think this would work for a “dump jello fruit salad”? I make the non vegan version with cottage cheese, cool whip, sugar free flavored jello gelatin powder and fresh fruit to complement the gelatin flavor. I know have a dairy free daughter in law and would like to try this quick dessert. Thank you.
Hi Connie, I honestly have no idea but I also don’t really see why not! Let us know how it goes if you try it. 🙂
Hi! Can this be used in a baked pasta type dish? Has anyone tried that? Thanks!
Hi Ashley, I haven’t tried it that way but I’m sure it would work great!
I wanted to come back and let you know that this baked beautifully in my Stepmom’s Spaghetti Pie recipe. I was sooo happy! It took loads of substitutions to make the recipe vegan, and this cottage cheese was the star. Thanks!
So happy to hear that Ashley! Thanks so much!
Hi Ashley, Could you share the vegan spaghetti pie recipe? Sounds tasty 🙂
This is a perfect recipe. I was really impressed with the flavor. Most recipes taste like bland tofu, but this one is delicious!!! Thank you!
Thanks so much Sophia!
I LOVE cottage cheese on toast with jam!! I thought I might be the only one lol. I can’t wait to make the vegan version!
Hahaa, yes it’s so good! Hope you like this version!
Hello Alison. Great recipe! I am going to make it this weekend as I will bake my own sourdough bread. I can’t wait. Can I use apple vinegar instead of the white one?
Hi Ewa, yes you can sub apple cider vinegar, though it doesn’t work quite as well in terms of flavor as white vinegar does.
Thank you. I will buy white vinegar then. I am also trying to make my own tofu for this recipe. Living it vegan. Have a nice day ❤️
I have a dairy and soy allergy. Is there any way to make a cottage cheese without these 2 ingredients. I sure have been missing my cottage cheese from years ago when I used to be able to eat it. Thank you!
You can leave out the tofu, you will still have the flavor but you will just have a smooth cottage cheese rather than a chunky one. I’m not sure what could replace the tofu to create the texture, but I think it would also just work great without.