Vegan cottage cheese

Image and recipe kindly provided by

Plant-based cottage cheese is a wonderful dairy-free alternative to the dairy-based version. It's tastiest sprinkled with plenty of fresh herbs and used as a dip for vegetables, with fresh fruit, or on bread.

  • Preparation Time: 10 minutes
  • Total Time: 10 minutes


Servings: 1 portion
  • 350 g
    silken tofu
  • 3 tbsp
    cashews soaked in water for at least 2 hours
  • 3 tbsp
    almond milk unsweetened
  • 1 tsp
    apple cider vinegar
  • 1 tsp
    nutritional yeast flakes
  • ¼ tsp
  • fresh herbs of your choice such as dill, parsley, chives


  1. Crumble the silken tofu with your fingers or a fork until the lumps are small enough and then set aside.

  2. Using a food processor, blend cashews, almond milk, apple cider vinegar, yeast flakes, and salt until smooth.

  3. Gently combine the blended mixture with the tofu. Sprinkle with the fresh herbs and serve with vegetables, fruit, or bread.

  4. Store in an airtight container in the fridge and use within 4 days.


This recipe was kindly provided to ProVeg by

Special diets: Gluten-free
Difficulty: Level 1 (easy)
Cooking time: < 15 minutes
Season: Autumn, Spring, Summer, Winter
Taste: Creamy
Type of dish: dip

You may also be interested to taste

pancakes on a plate

Breakfast Brunch

Basic recipe for vegan pancakes

Main Course Soup

Middle Eastern lentil soup with pita bread

chickpea curry

Lunch Main Course

Chickpea curry

You may also be interested to taste

Side Dish Starter

Vegan devilled potatoes


Triple chocolate cookies

Main Course

Asian Sweet Pepper and Cashew Stir-Fry

tomato soup

Brunch Soup Starter

Tomato soup