Walking Through Lavender Fields
Vegan Cottage Cheese 1
Vegan Basics

Vegan Cottage Cheese (GF)

There are many dishes I love from my childhood that use cottage cheese or skuta as we call it in my home country of Slovenia. It was really important for me to create a taste that will be an excellent substitute for this ingredient. After many tries I finally succeeded in making a very good imitation. I make my vegan cottage cheese with silken tofu, cashews and coconut cream, mixed in a creamy sauce that I then add to crumbled firm tofu. I use probiotics to achieve a real tangy feel in the taste that cause also the taste of tofu to disappear.

Vegan Cottage Cheese 2

You can use this vegan cottage cheese in dishes like:

Trust me, they will taste as the real thing with this imitation of cottage cheese. You won’t notice the difference.

Vegan Cottage Cheese 3

Vegan Cottage Cheese (GF)

This vegan cottage cheese is tangy, full of rich flavour and can be used for some amazing dishes and desserts. Made with firm and silken tofu, cashews, coconut cream and probiotics that cause the taste of tofu to disappear.
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Prep Time 30 mins
Cook Time 0 mins
Total Time 30 mins
Course Dessert, Snack
Servings 4
Calories 487 kcal


  • 600 g firm tofu
  • 80 g cashews
  • 400 g silken tofu (I used extra firm silken tofu)
  • 200 ml (3/4 cup + 4 tsp) coconut cream just cream from a can of coconut cream without the water
  • 1 tsp salt
  • 1/4 probiotic capsule I used a capsule with 20 billion viable bacteria


  • Carefully clean a ceramic or glass baking dish and sterilize it with boiling water. Leave it to dry.
  • Crumble firm tofu with the back of a fork. Put it into a sterilized baking dish.
  • Crush cashews in a blender. Add silken tofu, coconut cream and salt to the blender. Mix until the ingredients transform into a smooth sauce. Pour the sauce over crumbled tofu and mix well together.
  • Sprinkle the content of one fourth of a probiotic capsule on top. Then take a wooden spoon and mix the probiotics into the mixture. It's important that you use a wooden and not a metal spoon. Metal can kill the probiotics.
  • Turn the light in your oven on (but don't turn on the oven) and put the baking dish with vegan cottage cheese into the oven on the middle rack. Leave it there under the warm light for 12 hours.
  • After 12 hours take the cottage cheese out and store it in the refrigerator.


*Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*I love plain firm tofu from the brand Mediterranea BioVeg.
*If you’re making vegan cottage cheese in the summer time or if you live in a warm climate you can leave it on the kitchen counter instead of putting it in under the light in the oven.
*If you’re measuring how much vegan cottage cheese you need for a recipe by grams, take into account the fact that you lose about 1/9 of the whole weight in the process of making vegan cottage cheese. So for example, the total amount of the recipe written is about 1280 grams but when the process of making vegan cottage cheese is done, you will get about 1140 grams of vegan cottage cheese.
*Prep time does not include 12 hours for making the cottage cheese tangy under the oven light.


Serving: 1servingCalories: 487kcalCarbohydrates: 14gProtein: 32gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 656mgFiber: 3gSugar: 2g
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