Homemade Vegan Cheese Curds
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Making vegan cheese curds is easier than ever thanks to my simple recipe. These are perfect for making vegan poutine, fried cheese curds, or any dish calling for a topping of cheesy crumbles. With minimal effort, you will have the best cheese substitute to wow friends and family!
I never really thought much about making vegan cheese curds, but when I was craving poutine and had a hard time finding a dairy-free substitute for cheese curds at the store, I decided why not make it myself!
I tried out different recipe variations until I finally found the very best method for how to make cheese curds that are fully plant-based. My trick is a blend of cashews, potatoes, tapioca starch and a few other easy-to-find ingredients!
All I do is blend everything up, cook until thickened, and then cool! I keep these cheese curds on hand for topping all of my favorites like soups and salads! See some of my favorite pairings in the serving suggestions section later on in this post.
👩🏽🍳 Why I Love This Recipe
While this is technically a vegan cheese curds recipe, I love how versatile it is! I use this in traditional ways but also have expanded their use to maximize the deliciousness of all my savory vegan recipes. I add these to burgers, bowls, pasta, and so much more.
With only 5 minutes needed for prep and 10 minutes needed for cooking, there really isn’t much hands on time required to make these vegan cheese curds! When I know I am wanting an easy topping to utilize all week, I whip this up Sunday night so it is ready to go.
Honestly, the flavor is SO good that I even notice my kids trying out new things. When I add these to salads or other veggie-forward meals I’ve found them to be more willing and excited to eat what’s in front of them! Who doesn’t love a little cheesy goodness?!
We all love this dairy-free cheese curd texture even better than the real deal. It is soft, creamy, chewy, and slightly stretchy all at the same time! Plus, there is this amazing blend of nuttiness and tanginess that is simply out of this world.
🥘 Ingredients
Making fresh cashew cheese curds at home is possible with the following plant based ingredients. Here is what I use:
Raw Cashews: My favorite ingredient for vegan cheese substitute recipes! Cashews provide the best consistency and a nice nutty flavor for these lactose free cheese curds.
Potato: This vegan cheese curd recipe was tested with red potatoes, but any starchy potato will work. (Avoid sweet potatoes!)
Yogurt: I use plain dairy-free yogurt. Use any brand you’d like but be mindful of any added sugar as this could throw off the overall taste.
Non-Dairy Milk: I recommend using unsweetened cashew or almond milk in this recipe, as both are creamy while not overpowering in flavor.
Vegetable Broth: Use your favorite broth! I prefer a low-sodium one with no added sugar.
Distilled White Vinegar: I adjust this based on my taste preferences on the day I’m making this recipe – I add less for a creamier result and more for a sharper tang. I haven’t tried apple cider vinegar as a substitute here, but theoretically it should work.
Salt & Ground Mustard: A dash of sea salt and ground mustard are the perfect ingredients for bringing out a subtle flavor and complementing the cashew and potato.
Tapioca Starch / Flour: I use this ingredient to help give the curd cheese substitute a nice stretchy consistency.
🔪 How To Make Vegan Cheese Curds
Homemade plant based cheese curds are easier than you might think! I’ve simplified the process to make it as straightforward as possible for you. Here is how to make vegan cheese curds for poutine, pasta, burgers, and more!
Blend: First, I add all of the ingredients to a blender and blend on high until nice and smooth.
Cook On Stove: Next, I add the liquid mixture into my pot and cook over low heat on the stove, mixing consistently so it doesn’t burn.
Remove From Heat: After about 10 minutes, I remove the cheese from the heat. It should be thick and goopy by this point (see photos).
Let Cool: Now, I add the thickened cheese to a bowl and put in the fridge to cool and solidify. You can also use it hot and melty if you prefer! Leaving it overnight is best, but after about 2 hours it will be scoopable.
Form Cheese Curds: Lastly, I scoop out pieces of cheese curds using a melon baller or spoon to use. I like a melon baller because it easily gives you that curd-like shape. You can also store in an airtight container until you’re ready to serve!
💭 Expert Tips
My #1 Secret Tip for this recipe is to ensure the cheese cooks long enough on the stove top.
This step is key to achieving the best cheese curd texture! As it heats, the mixture will thicken in consistency and become goopy. Do not remove from heat until it reaches this point. It should also slide out of the pot easily if cooked long enough.
If you don’t cook it properly it won’t harden as well while cooling. You’d still have a tasty cheese, but it won’t be as scoopable for actual cheese curds.
Other Tips To Keep In Mind:
- Chill Time: I find that chilling overnight is best, but it should be firm enough to scoop after about 2 hours.
- Even Scoops: I like to use a melon baller or spoon to form the curds for a smoother, even ball.
- Soaking Cashews: If you are not using a high speed blender, I recommend soaking the cashews overnight or grinding them while dry into a fine powder using a coffee grinder.
- Cooking Methods: Cook the potato however you prefer. Microwave is quickest but you can bake or even boil. If you boil it, you may need a touch more tapioca starch or longer cook time for it to get stretchy since it will have a little more water.
📖 Variations
Gooey Cheese: Skip the chilling and use this cheese immediately, all warm and goopy. It is a delicious topping!
Fried Cheese Curds: Make some vegan fried cheese with this recipe! Pick any frying batter you like (or use my air fryer tofu nuggets recipe for guidance), dip the curds, and fry in your preferred oil until golden brown.
🍽 Serving Suggestions
There are so many fun and tasty ways to eat dairy free cheese curds! They make a nice swap for dishes that call for feta, mozzarella, or even parmesan. Here are some of my favorites:
- Over french fries as vegan poutine cheese curds
- As a soup topper for vegan minestrone soup or vegan tomato soup.
- In salads like keto Greek salad or this vegan farro salad.
- As a plant-based swap for pizza (try it on my veggie supreme pizza)
- As a burger topping – my family loves this smashed/smeared on my lentil falafel burger or high protein veggie burger.
- With pasta! I love them with tofu pasta or vegetarian pesto pasta.
- On a healthy baked potato
- Make mini skewers for an appetizer! Wrap the curd in basil and stick on a toothpick with tomatoes.
🫙 Storage Instructions
Fridge: I keep these non dairy cheese curds in an airtight container. They can be stored in the fridge for up to 5 days.
Freezer: For longer storage, I recommend storing the cheese curds in a freezer-safe container and freezing them for up to 3 months.
❓Recipe FAQs
Why are my cheese curds not holding shape?
The number one reason for issues with the consistency is not cooking the cheese mixture long enough. As I mentioned in my expert tips section, you really need to heat the liquid until it is properly thickened into its ooey-gooey state. The cheese will continue to thicken and harden as it cools in the refrigerator, so if you are having any difficulties try letting it sit for longer (preferably overnight).
Can I cook the potato in the microwave for this recipe?
Yes absolutely! If you choose this method for cooking the potato in the microwave, I recommend keeping a couple key things to keep in mind. First, I always clean my potatoes and dry them off. Second, I pierce it a few times with a fork to allow steam to release as it cooks. Lastly, I place it on a microwave safe plate to heat up for 6-8 minutes depending on the size of the potato. I recommend carefully rotating the potato halfway through, but it may be hot so use over mitts!
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📋 Recipe Card
Homemade Vegan Cheese Curds
Making vegan cheese curds is easier than ever thanks to my simple recipe. These are perfect for making vegan poutine, fried cheese curds, or any dish calling for a topping of cheesy crumbles. With minimal effort, you will have the best cheese substitute to wow friends and family!
Servings: 8
Calories: 76kcal
Ingredients
- ½ cup raw cashews see note
- ¼ cup cooked potato see note
- ¼ cup plain dairy free yogurt I like Culina brand
- 1 cup cashew or almond milk
- ½ cup veggie broth low sodium if needed
- 1½ tablespoons distilled white vinegar add less for a creamier result and more for a sharper tang
- 1¼ teaspoons sea salt
- ⅛ teaspoon ground mustard
- 6 tablespoons tapioca starch
Instructions
- Add everything to a blender and blend on high until nice and smooth.
- Add liquid into a pot and cook over low heat on the stove, mixing consistently so it doesn’t burn.
- When it becomes a big goopy mass, take it off the heat. This takes about 10 minutes. Make sure it is a large ball, if you don’t cook it long enough it won’t harden as well.
- Add to a bowl and put in the fridge to cool and solidify. If you cooked it long enough, it will easily slide out of the pot. You can also use it hot and melty if you prefer!
- Leaving it overnight is best, but after about 2 hours it will be scoopable.
- Scoop out pieces of cheese curds using a melon baller or spoon to use. You can also store in an airtight container until you’re ready to serve!
Notes
- I used red potatoes but any starchy potato will work, just don’t use sweet.
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
- You can cook the potato however you prefer, microwave is quickest but you can bake or even boil. If you boil it, you may need a touch more tapioca starch or cook it longer for it to get stretchy since it will have a little more water.
- This makes about 2 cups, serving size is ¼ cup.
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 356mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 1g
LOVED these vegan cheese curds! So tasty, I’m obsessed!
So happy to hear that Paula!
These vegan curds turnout out perfectly! We made them to go on a vegan poutine with mushroom gravy. A hit!
Yay! Thanks Katherine!
I do not know how you do it, but you slay! The flavors in this plant based cheese dish are out of this world!
Yay! Thanks so much!!