Homemade Vegan Cheese Curds
These vegan cheese curds are the answer to your late-night poutine craving, and taste better than any store-bought option. I blend cashews, potatoes, and tapioca starch into soft little scoops that are creamy, slightly chewy, and just tangy enough to mimic classic cheese curds.
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
- My #1 Secret Tip for this vegan cheese curds recipe is to keep cooking the mixture until it becomes stretchy and noticeably pulls away from the pot while stirring. The tapioca starch needs enough heat to fully activate, otherwise the cheese stays too soft after chilling and loses that signature curd texture.
- Blend thoroughly: I always blend the mixture until completely smooth and silky. Tiny cashew pieces can throw off the final texture.
- Stir constantly: Once the mixture starts heating up, I keep it moving with a spatula so the bottom does not thicken too quickly or stick to the pot.
- Chill overnight: An overnight chill gives the curds a firmer texture and cleaner scoop. I have also noticed that the flavor is slightly sharper and cheesier the next day.
- Adjust tanginess: Some days, I add an extra teaspoon of vinegar when serving these with fries or burgers for a taste closer to sharp cheddar.
- Use starchy potatoes: Russet or Yukon gold potatoes work best for structure. Waxy potatoes make the curds softer and slightly sticky after chilling.
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