Vegan Cottage Cheese

If you love creamy comfort food, this vegan cottage cheese recipe will be right up your alley. Made with a cashew cream base, this dish is ready in 10 to 15 minutes! You’ll love the savory flavor of this dairy-free cottage cheese that you can serve on salads, toast, and more.

A bowl of vegan cottage cheese has green herbs on top. There's another bowl in the background, along with cherry tomatoes and more fresh herbs.

I used to love cottage cheese in my pre-vegan days. Of course, I have a lifelong passion for anything creamy so this should not come as a surprise. I used to serve it with chunks of cheese and some ranch dressing drizzled over the top. I thought those days were over, but thanks to this plant-based cottage cheese recipe, my favorite healthy comfort food is back!

What Makes This Recipe Shine?

  • Creating a sauce from cashews makes this recipe creamy and delicious
  • Adding a bit of nutritional yeast flakes creates a cheesy flavor, reminiscent of real cottage cheese
  • Crumbling extra firm tofu creates the perfect texture to this dish.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Raw cashews — You can find raw cashews at health food stores, online, or even at some grocery store chains.
  • Tofu — You’ll need a block of extra-firm tofu for this recipe. Blocks come in different sizes, ranging from 14 to 17 ounces. Any of these sizes will work for this recipe.
  • Water — If your water has a strong flavor, consider using filtered water.
  • Vinegar — I used apple cider vinegar, but you can substitute white wine vinegar or even lemon juice.
  • Lemon juice — Use either freshly squeezed or bottled lemon juice.
  • Salt
  • Nutritional yeast flakes — You can find Nutritional Yeast Flakes at health food stores or online.
  • Garlic powder
  • Dehydrated onions — I used dehydrated onions or you can substitute onion powder.
A block of extra firm tofu sits on a white plate.

What Tofu is Best?

If you’re new to working with tofu, this is a great recipe to start with. You can choose firm or extra-firm tofu because it has a compact texture that produces the perfect mouthfeel for this dairy-free cottage cheese. Tofu has a neutral flavor, allowing it to soak up the seasonings it’s cooked with. However, tofu comes packed in water, so we’ll do some light pressing to remove some of the packing water from the tofu. That way, it can take on the flavors of the sauce. To press tofu, wrap it in a kitchen towel and place something heavy on it, like a pan or use a tofu press.

How to Make Vegan Cottage Cheese

  1. Create the sauce by combining the ingredients in a food processor or blender.
    Looking down into a blender jar, there is crumbled tofu, soaked cashews, and more.
  2. Pulse until smooth.
  3. Pour the sauce into a bowl.
  4. Crumble the remaining tofu.
    Crumbled tofu has been poured over sauce in a bowl. There's a cutting board next to it with the rest of the block of tofu.
  5. Spoon the crumbled tofu over the sauce mixture and stir to combine.
  6. Cover and refrigerate for 30 minutes to an hour until chilled.

Frequently-Asked Questions

Can you buy vegan cottage cheese?

Right now there are no major plant-based brands that sell vegan or dairy-free cottage cheese. It’s good to know that it’s fairly easy to make it yourself!

Can you use this cottage cheese in recipes?

You can use this cottage cheese in a variety of recipes that call for it. You may need to drain some of the sauce, depending on the recipe you’re using.

A bowl of cottage cheese has a spoon in it and green herbs on top of it. There is another bowl in the background and cherry tomatoes and more green herbs around it.

Serving Suggestions

Serve this dairy-free cottage cheese with some tasty toppings. Or use it as a topping for other tasty dishes such as salads or Veggie Spring Rolls. Here are some favorites that pair perfectly with it:

Storage Tips

Transfer any leftovers to an airtight container and keep it refrigerated. It will keep for up to 3 or 4 days when stored properly. This recipe is not recommended for freezing as tofu takes on a spongy texture when frozen.

Looking down on a bowl full of vegan cottage cheese, topped with fresh herbs. There are herbs and cherry tomatoes beside it.

More Tofu Favorites

You’ll love how easy this tofu cottage cheese recipe is. Here are even more easy tofu recipes to try:

A bowl of vegan cottage cheese has green herbs on top. There's another bowl in the background, along with cherry tomatoes and more fresh herbs.

Vegan Cottage Cheese

This vegan cottage cheese is a creamy dish made in minutes! It's reminiscient of the dairy version you ate growing up. But this dairy-free cottage cheese can be enjoyed by everyone, vegan, and non-vegans alike!
4.67 from 6 votes
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 203kcal


  • ¾ cup raw cashews
  • 15 oz extra firm tofu, divided
  • ½ cup water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon dehydrated onions


For Soaking Cashews:

  • I recommend using soaked cashews to get a thicker, creamier sauce. Here are three ways to do it: 1) Soak cashews in water for a couple of hours, 2) Add raw cashews to a bowl with hot water where they can soak for 30 minutes. 3) place them in a saucepan with boiling water, then reduce heat to a simmer and cook for around 10 minutes. Once the cashews are plump, they are ready for the next step. Use a colander to drain the soaking water.

For the Dairy-Free Cottage Cheese:

  • Place soaked cashews, ½ cup of tofu, water, vinegar, lemon juice, nutritional yeast flakes, and seasonings in a blender and pulse until smooth. Pour it into a bowl.
  • Crumble the remaining tofu over the sauce mixture and stir to combine. Add up to 1/4 more water depending on your preference for thickness of the sauce. Cover and refrigerate for 30 minutes to an hour until chilled and thickened.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Calories: 203kcal | Carbohydrates: 11g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 378mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

7 Responses to Vegan Cottage Cheese

  1. Avatar thumbnail image for MarlySharon Reply

    The ingredients list says raw cashews, the directions say place the soaked cashews in the blender. Nowhere does is say to soak them. So is it soaked or just raw? It will make a difference.

  2. Avatar thumbnail image for MarlyTee Reply

    3 stars
    I was looking forward to this, and it is pretty good nutritionally, but I didn’t find it very creamy at all, and it just sort of tastes like raw tofu, which makes sense given that’s the main ingredient! Everything else wasn’t enough to mask the taste unfortunately

    • Avatar thumbnail image for MarlyMarly

      Hi Tee. Sorry this recipe wasn’t a good fit for you. I sure enjoy serving with my salads, but I understand it’s not a good fit for everyone.

  3. Avatar thumbnail image for MarlyPatricia Reply

    5 stars
    This is really great on salads.

    • Avatar thumbnail image for MarlyMarly

      So glad you like it, Patricia!

  4. Avatar thumbnail image for MarlyAlyssa Reply

    5 stars
    I missed cottage cheese after going vegan but this recipe brought it back for me. Thanks!

    • Avatar thumbnail image for MarlyMarly

      So glad you liked this recipe, Alyssa!

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