Vegan Cotija Cheese
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Vegan Cotija Cheese is salty, tangy, and so easy to make. With just four simple ingredients like raw cashews, lemon juice, salt, and white vinegar, you can make a delicious dairy-free cheese that goes with almost everything.
My kids literally call me the “cheese lady.” First, because every time we go out for dinner, I always pick something cheesy from the menu. And second, because I love making cheese recipes at home, from my vegan white cheese to my classic vegan parmesan cheese that somehow ends up on just about every meal I make. Ha!
And finally, I had the time to create this vegan cotija cheese recipe. It has been on my list for a long time, but I wanted to get it just right before sharing it with you. My family gave it a big thumbs up, and I have already been adding it to so many of my meals. I will tell you all about that in the serving suggestions section, but for now, it is your turn to try it and let me know what you think!
👩🏽🍳 Why I Love This Recipe
Cheese was honestly one of the hardest things for me to give up when I started eating more plant-based, but this vegan cotija cheese completely changed the game. It is salty, it is tangy, and it takes just five minutes to make, yes seriously, only five minutes and it is ready to sprinkle on everything!
What makes this recipe such a keeper is how quick and easy it is. I do not need any special equipment other than my food processor, and there is no soaking or complicated steps either. I just blend the cashews until they are crumbly, stir in the lemon juice, vinegar, and salt, and it is ready. Some days I leave it as crumbles to sprinkle, and other times I shape it into a little wheel when I want it to look a little more fancy for dinner.
The best part about this cheese is that it does not have any weird ingredients, and it is healthy and plant-based, which my crew of friends loved when they first tried it at my birthday party. I pile it on tacos, toss it over salads, and yes, sometimes I sneak a bite straight from the fridge when nobody is looking. 😉
🥘 Ingredients
You will not believe how easy this vegan cotija cheese is to make, it only needs four simple ingredients! Yep, just four, and you probably already have them sitting in your kitchen ready to go.
Cashews: I use raw cashews to create the perfect creamy and crumbly texture.
Lemon Juice: A little lemon juice for a fresh flavor that makes this vegan cotija cheese pop.
White Vinegar: I add white vinegar to add that classic tangy taste that reminds me of real cotija cheese.
Sea Salt: A pinch of sea salt gives the cheese the salty finish it needs.
🔪 How To Make
Making this plant-based cotija cheese is way easier than you might think, and the flavor is seriously spot on. If you do not believe me, just try it for yourself and I promise you will be sprinkling it on everything too!
Prep: I place the dry cashews in my food processor and get them started by pulsing a few times to break them down.
Blend the cashews: I pulse the cashews just until they look like a fine crumble, making sure to stop before they turn into butter.
Add the flavor: I add the lemon juice, white vinegar, and sea salt to the cashews and pulse until everything is mixed in. If I am using it crumbled, I stop right here and it is ready to go.
Shape the cheese: I keep blending until the mixture gets smoother and starts coming together so I can easily shape it into a small wheel.
Shape and chill: I press the cotija into a wheel with my hands, then wrap it up and let it chill in the fridge overnight to firm up.
💭 Expert Tips
My #1 Secret Tip for making this vegan cotija cheese is to always use dry, raw cashews. If the cashews are wet, the texture will not turn out crumbly the way it should. I always make sure they are nice and dry before blending.
Other Tips To Keep In Mind:
- Pulse, do not over blend: I pulse the cashews just enough to get a fine crumble. If I blend too long, it turns into cashew butter and the texture will not be right for crumbling.
- Taste and adjust the salt: Before shaping or storing, I always taste a little and add a pinch more sea salt if needed. The saltiness is what makes it taste closer to real cotija.
- Keep it cold: I keep the cheese cold in the fridge until I am ready to use it. If it sits out too long, it gets soft and does not crumble as nicely.
- Serving size: This makes 1 wheel about 5 inches by one inch, or a little over 1 ¼ cup grated. Serving size is 1 tablespoon.
📖 Variations
I love how easy it is to switch up this vegan cotija cheese depending on what I am making. For some variations, I suggest trying these favorites:
Garlicky: I like to add about ¼ teaspoon of garlic powder when I want a little extra savory flavor. It blends right in and makes the cheese even more delicious on pasta or veggies.
Make it smoky: When I want a tiny hint of smokiness, I mix in ⅛ teaspoon of smoked paprika. It gives the cheese a great flavor that is perfect for tacos.
Cheesier taste: I sometimes stir in about 1 tablespoon of nutritional yeast for a cheesier taste.
🍽 Serving Suggestions
As soon as I make a batch of this vegan cotija cheese, I start thinking about what we are having for dinner because my boys are already asking what they can sprinkle it on. I usually sprinkle it all over a batch of my vegan birria tacos and serve them up with vegan tortilla soup on the side. My youngest is just like me and loves anything cheesy, so he always piles extra cotija on his tacos until you can barely see the filling.
On slower weekends, we build big salad bowls with grape and avocado salad and pass the cotija around the table. I also love scooping a big spoonful into a homemade guacamole and grabbing a bag of chips because honestly, some nights that is all we need for dinner.
🧊 Storage Directions
Refrigeration: I like to keep my vegan cotija cheese cold in the fridge until I am ready to use it. If I shape it with plastic wrap, I just leave it sealed up. If I crumble it instead, I store it in an airtight container. It keeps fresh in the refrigerator for up to 7 days, and it actually firms up a little more as it sits.
Freezing: If I know we will not finish it all, I pop the cheese into a freezer-safe container and freeze it for up to 3 months. When I am ready to use it, I just thaw it in the fridge overnight.
❓Recipe FAQs
Can I use this cheese right away without shaping it into a wheel?
Absolutely. If I am in a hurry, I just crumble it straight from the food processor and it is ready to sprinkle on tacos, salads, pasta, or even over roasted veggies. Sometimes I do not even bother shaping it into a wheel because the crumbled version works perfectly and saves me extra time. It still has all the salty, tangy flavor and my kids love grabbing a little pinch to add to their plates too.
What if I accidentally over blend the cashews?
If you blend too long and it gets too smooth, it turns into more of a creamy spread instead of a crumbly cheese. But honestly, it still tastes amazing. I usually scoop it onto sandwiches, spread it inside wraps, or even use it as a quick dip for crackers and veggies.
Do I need to soak the cashews first?
No, I always use dry, raw cashews for this recipe. If the cashews are wet or soaked, the cheese will not have that crumbly texture we want.
🥣 More Dairy Free Cheese Recipes
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📋 Recipe Card
Vegan Cotija Cheese
My Vegan Cotija Cheese is salty, tangy, and so easy to make. With just four simple ingredients like raw cashews, lemon juice, salt, and white vinegar, you can make a delicious dairy-free cheese that goes with almost everything.
Servings: 20
Calories: 36kcal
Ingredients
- 1 cup raw cashews , do not soak
- 2 teaspoons lemon juice , can also use lime juice, I liked the lemon tang better
- 2 teaspoons white vinegar
- ½ – ¾ teaspoon sea salt
Equipment
Instructions
- Place dry cashews in a food processor and blend until they are a fine crumble. Do not over blend or it will make cashew butter.
- Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to shape this into a wheel but simply use it in crumbled form. If you are shaping it into a wheel, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
- Shape into a wheel and refrigerate overnight. You can use plastic wrap to store it in or shape with your hands and store in an airtight container. It will be ready to use in the morning, but if you can’t wait keep checking for hardness every few hours. This also stores very well in the freezer if you know you won’t use it all within 7 days.
- Use with everything!
Notes
- My #1 Secret Tip for making this vegan cotija cheese is to always use dry, raw cashews. If the cashews are wet, the texture will not turn out crumbly the way it should. I always make sure they are nice and dry before blending.
- Pulse, do not over blend: I pulse the cashews just enough to get a fine crumble. If I blend too long, it turns into cashew butter and the texture will not be right for crumbling.
- Taste and adjust the salt: Before shaping or storing, I always taste a little and add a pinch more sea salt if needed. The saltiness is what makes it taste closer to real cotija.
- Keep it cold: I keep the cheese cold in the fridge until I am ready to use it. If it sits out too long, it gets soft and does not crumble as nicely.
- Serving size: This makes 1 wheel about 5 inches by one inch, or a little over 1 ¼ cup grated. Serving size is 1 tablespoon.
Nutrition
Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 53mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
