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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!
Course Appetizer
Cuisine American
Diet Vegan, Vegetarian
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


  • Place the 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.


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