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A serving bowl with vegan cottage cheese

Vegan Cottage Cheese

This easy and quick Vegan Cottage Cheese is a perfect substitute to the traditional ones. Its high in protein and other nutrients along with being versatile. Simply spread over your toast or serve it with fruits or just snack on it at any time of the day.
Course Breakfast, Dip
Cuisine American
Keyword cottage cheese, vegan cottage cheese, vegan cottage cheese recipe
Prep Time 5 minutes
Blend 2 minutes
Total Time 7 minutes
Servings 8
Calories 55kcal
Author Gunjan


  • 1/4 cup raw cashew nuts (boiled and drained) - see notes
  • 1/2 of 14 oz silken tofu
  • 1 tbsp nutritional yeast
  • 1/2 tsp apple cider vinegar
  • 1 tsp salt
  • 1 1/4 tsp lemon juice
  • 1/8 cup unsweetened almond milk
  • 1/2 cup crumbled extra firm tofu


  • Combine all the ingredients in a blender (except crumbled tofu) and blend it smooth.
  • Spoon it out in a bowl and stir in crumbled tofu.
  • Let it rest in the fridge for about 15 minutes. Take it out and serve it with fruits or over toast.


  • For cashew nuts – bring about 1 cup of water to boil and put cashew nuts in it. Cook at high for only 2 minutes. Turn it off and drain. If you are in a hurry cool them down under cold running water or let it come to room temperature.
  • Use any dairy free milk of your choice.
  • Store it in an air tight glass container in the refrigerator for about 2 weeks.


Calories: 55kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Sodium: 291mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg