This homemade Vegan Cotija Cheese requires only 5 ingredients to create a plant-based version that replicates the delightful characteristics of traditional cotija and can be made in under 5 minutes.
Cotija cheese is a beloved Mexican cheese known for its crumbly texture and salty, tangy flavor.
The inspiration for this recipe came from eating at Penelopes Vegan Taqueria in Andersonville, Chicago earlier this year and having the El Elote. I wanted to recreate this dish at home and could not find a plant-based cotija cheese in the store so I decided to make one myself.
Initially when playing around with developing this recipe I was using cashews, nutritional yeast, salt and a mixture of both lemon and lime juice. I unfortunately was not getting exactly the flavor I was hoping to achieve and then found Sophia at Veggies Don't Bite who explained how white vinegar provides a nice sharpness to the final product. So I added that and it really does elevate the flavor! I also tried other types of vinegar and recommend sticking with white.
If you are looking for a reason to make this vegan cotija cheese I've got you covered with this amazing Vegan Street Corn Pasta Salad.
Ingredients
This homemade vegan cotija cheese has the crumbly texture and salty, tangy flavor that replicates the authentic essence of traditional cotija. This is a fantastic plant-based alternative that adds a mouthwatering touch to salads, tacos, and other dishes, taking them to whole new level.
- Dry cashews - no need to soak your cashews here, using dry, unsoaked cashews is recommended and will give you the best texture.
- Lemon juice - provides needed acidity and tanginess.
- White vinegar - provides needed sharpness and tanginess.
- Nutritional yeast - provides a cheesy, umami flavor. Nutritional yeast, often referred to as "nooch" is a deactivated yeast product commonly used as a savory, cheese-like seasoning in vegan and vegetarian dishes. It is made from Saccharomyces cerevisiae, the same type of yeast used to make bread and beer, but it is not the same as active yeast used for baking.
- Salt - provides necessary saltiness because traditional cotija cheese has a salty flavor
See recipe card for quantities.
Instructions
This is an extremely simple recipe. You measure out your five ingredients, put them in a food processor and pulse until you achieve a nice crumbly texture. It is important to avoid over blending otherwise you will end up with too smooth of a texture and essentially have a cheesy tasting cashew butter. So no hitting blend and walking away!
Add cashews to food processor and pulse multiple times until you achieve a nice crumbled texture
Next, add in white vinegar, lemon juice, nutritional yeast and salt and pulse several times to mix in these ingredients evenly with the nuts.
The final result will be a crumbled texture.
Yum!
Equipment
You will need a food processor or high-speed blender to make this dairy free cotija cheese.
Storage
Store in an airtight container in the refrigerator. This vegan cotija will harden at it chills in the fridge which makes it extra crumbly. If the cheese is left out it will soften as it warm up and will not crumble well.
This plant-based cotija cheese can be kept in the refrigerator for up to 7 days. Additionally, you can freeze it for up to 3 months.
FAQ
Cotija cheese is a type of Mexican cheese that is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is a popular cheese in Mexican cuisine and is widely used in a variety of dishes. This crumbly textured cheese is typically crafted from cow's milk, however you can effortlessly create homemade vegan cotija using cashews as a base instead of milk for a dairy-free alternative.
It is a hard, aged cheese that can vary in flavor, ranging from mild when fresh to salty and tangy when aged. The cheese is typically aged for several months, which contributes to its distinctive flavor and texture. Other cheeses you could compare this to would be feta or Parmesan.
Yes, all of the ingredients used in this recipe are gluten free.
The sharpness and tanginess in this recipe are derived from the white vinegar. If you decide to substitute it with another kind of vinegar, you won't achieve the same distinctive flavor.
Pairing
These are my favorite dishes to serve with this vegan cotjia cheese:
Vegan Cotija Cheese
Equipment
- 1 Food Processor (Or high-speed blender)
Ingredients
- 1 cup cashews
- 1 tablespoon white vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Add cashews to food processor and pulse multiple times until you achieve the nuts are completely broken down into small crumbles
- Add white vinegar, nutritional yeast, lemon juice and salt to food processor and pulse several more times to combine all ingredients. The final result will be a crumbly, slightly sticky texture. See photos above.
- Remove from food processor and place in the refrigerator if you are not going to immediately use in a recipe.
Notes
- Do not soak your cashews
- Blend time will vary depending on the food processor or blender being used. Be careful to not over-blend which will result in a creamy, cashew butter. Unless that is something you want. 🙂
Thanks for coming! Let me know what you think: