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Making a vegan cottage cheese has never been easier. A quick, vegan cheese recipe that takes less than 10 minutes to make!
So you went vegan and now you are craving cottage cheese? Well, well, what do you know? A vegan cottage cheese recipe!
This vegan cottage cheese only takes a few minutes. I do have to add though that this by now means will fool someone into thinking that they are actually eating cottage cheese. In the same way that vegan cheesecakesdon't taste exactly like a cheesecake made with dairy. That doesn't imply that it doesn't taste good, it does, but in it's own unique vegan way.
Vegan cottage cheese is perfect for you if you miss the texture of regular cottage cheese and use it in similar ways.
Use it as a dip for veggies or with fresh strawberries. My favorite way to use it is on bread though with lots of fresh herbs.
I didn't use nearly as much fresh herbs in these pictures as I actually like adding. Otherwise, you wouldn't have actually gotten to see the vegan cottage cheese. That would have been a shame :/
Adding a sprinkle of fresh cracked pepper on top also does wonders!
Play around with which herbs you like the best. I found parsley and chives to be my favorite but sometimes I also like adding some diced red onion. Yum-O!
What's your favorite way to use vegan cottage cheese? Or what was your favorite way to eat cottage cheese before going vegan? Let me know below in the comments :)
5 from 8 votes
Vegan Cottage Cheese
Thought this vegan cottage cheese won't fool anyone that it is actually cottage cheese, it is a wonderful dairy-free alternative. Top it with plenty of fresh herbs and use it to dip veggies, top with fresh fruit, or spread on bread.
CourseAppetizer, Dip, Spread
Cuisinegluten-free, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Author Vanessa @ VeganFamilyRecipes.com
Ingredients
- 12.3Ounces350g Organic Silken Tofu
Sauce
- 3tablespoonsRaw Cashewssoaked for at least 2 hours
- 3tablespoonsunsweetened Almond Milk
- 1teaspoonApple Cider Vinegar
- 1teaspoonNutritional Yeast
- ¼of a teaspoon Salt
- Fresh herbs of choicedill, parsley, chives, etc.
Instructions
Crumble up silken tofu with your fingers or fork until lumpy. Set aside.
In a food processor, blend cashews, almond milk, vinegar, nutritional yeast and salt until smooth to make sauce.
Gently mix cashew sauce with tofu. Top with fresh herbs of choice and serve with veggies, fruit, or on bread.
Store in an airtight container in fridge and eat within 4 days.
Looking for a few other vegan "cheese" recipes? Try one of my favorite vegan cheesecake recipes or some vegan cheese popcorn!
More Vegan Salad dressings, Salsas & Sauces
- Sweet n' Tangy Mango Salad Dressing
- How to make Walnut Butter - 3 Ways (Raw, Maple, Chocolate)
- Homemade Taco Sauce
- Healthy Caramel Dip
Reader Interactions
Comments
Jenn says
I can not wait to try this!! I used to love cottage cheese. I liked making a parfait with cottage cheese, fresh strawberries, cinnamon, drizzle of maple syrup and crushed walnuts. YUM! This is amazing, Vanessa!
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Tracy says
well how was it?
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Sally R. says
Just made this and its perfect. Doesn't taste exactly like cottage cheese but works in the same way. thank u for sharing!
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Rebecca @ Strength and Sunshine says
What a great idea!! Much more appetizing than the "real" thing (yuck!!)
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Linda @ Veganosity says
Wow, this is a great recipe, Vanessa. I've never been a fan of eating plain cottage cheese but I used to put it in some baked goods. Thanks!
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Jolie R. says
i have been vegan for 6 years now and loved cottage cheese before. thanks for this recipe. tasted really good on a piece of toast with chives.
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dixya @ food, pleasure, and health says
i do like real cottage cheese as well, im always interested in plant based alternative. this one looks great.
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lucie says
Woahhhhh, I love the idea of vegan cottage cheese! Such simple ingredients too! Thanks so much for this recipe!
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Kathy Hester says
I used to love cottage cheese and can't wait to make your vegan version so I can have it again!!
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See AlsoRecipes — The Boy Who BakesShayna says
As others (and you!) have said, it's not going to fool anyone. But it's still tasty and is a good vegan substitute! I tried a bit right after mixing, but I'm sure the flavors will sink in even more over night. Happy to have a new easy side to make -- definitely easy to make ahead and take to work! Thank you!
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Dawna says
Growing up, we always put it in soup - it helped cool the soup down a little and added creaminess. My mom and I also enjoyed peanut butter and cottage cheese sandwiches - but everyone else thought that was just weird! :)
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Pongodhall says
I remember cottage cheese, and I would love some. I passed this in to tofu lovers.
Could you do a non soy/tofu one for vegan gf lurkers please?
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Vanessa Croessmann says
Hi, I've jotted down that I need to think of a way to make a soy-less vegan cottage cheese recipe. It will take some experimenting and playing around but I'll be sure to let you know when I've come up with a great version ;)
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Kristina says
Would there be a good substitute for the cashews for a nut allergy? So many vegan cheeses have nuts in them but my little girl can't have nuts.
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DBMitts says
I'm trying to imagine how you measure a tablespoon of cashews. How many cashews in a tablespoon?
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Jayne says
Made for my daughter who had to go vegan after weight loss surgery complications. She asks for macaroni and cottage cheese for her birthday every year and really missed it. She said it is very good and is so tickled to find this recipe.
Thank you!!Reply
RayAnn Beckner says
Will this recipe hold up in baking/cooking, like4 lasagna or eggplant parmesan?
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Vanessa Croessmann says
Hi RayAnn, I honestly haven't tried it in baked recipes yet. It's tofu-based though so it really shouldn't fall apart. I'll let you know when I give it a try. Thanks :)
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Kimberly Monasmith says
I went to a site called lovingitvegan and saw his version of cottage cheese without tofu. They don't prefer it with soy but can add for texture if preferred. Just throwing this out there for those who don't want tofu. I like this recipe of yours Vanessa. I'll try both.
Thank you for making it!Reply
Vanessa Croessmann says
Thanks, Kimberly! I'll have to try out the tofu-less version as well :)
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Mariann Searle says
One of my basic food groups consisted of cottage cheese with.......tomatoes, fruit (pineapple or peaches), fresh or frozen peas, and of course—cantaloupe!
I also used to eat it with minced peppers, tomatoes, celery, and ground black pepper.
Can’t wait to try this.!
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Flyingmartini says
I didn't see instructions to drain the tofu. I assume you need some liquid for moisture. How much liquid did you use?
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Alex says
I can’t thank you enough for this recipe! I bookmarked it probably years ago and I just finally craved cottage cheese that I’ve missed so much since becoming vegan enough to make this. Delicious and does the job! I grew up eating pasta with cottage cheese and just made your recipe and ate with banza pasta and vegan butter. Perfect and easy! Thank you again
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Deb says
Hi all,
Kimberly, Loving It Vegan does use Tofu. Was very rich, almost too rich.Reply
Alexandria says
Thanks for this idiot proof version!Easier than my other recipe using a coffee filter etc (sometimes worked sometimes not) I´ve added in little curry,banana and coconut or very fine diced fresh fruit(strawberries and a quick of chilie flakes if you like!
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