Easy 4 Ingredient Vegan Cotija Cheese

A salty, tangy delicious vegan cotija cheese that’s easy to make and goes with just about everything. Four ingredients is all you need for this dairy free alternative!

I love adding this vegan cotjia into a big bowl of loaded guacamole. Give me some chips and call it dinner!

This post was originally published on October 16, 2017.

This post was sponsored by Casabella but the content and opinions expressed are fully my own.

This is as simple and delicious as my reader favorite vegan Parmesan cheese. I keep both in the fridge to use at all times!

Cotija is a crumbly Mexican cheese with a salty flavor. It’s used to add wonderful flavor to so many dishes including tacos, burritos, salads, and bowls! I knew I needed to create a dairy free cotija cheese substitute, and this recipe was born!

Ingredients

Here are the incredibly simple ingredients you need for this cotija cheese recipe:

• Raw cashews 
• Lemon juice 
• White vinegar
• Sea salt

How to Make Vegan Cotija Cheese

1. Place dry cashews in a food processor.
2. Blend just until they resemble a fine crumble.
3. Add the rest of the ingredients and pulse until incorporated, if you don’t want to shape it you can use it right away at this point!
4. To make a wheel keep blending until it’s more smooth.
5. Press the cotija into a wheel and refrigerate overnight.
6. Use with everything!

Preparation Tips

• Be cautious while blending the cashews, if you over blend you will get cashew butter!
• You can use your hands to shape the cheese. Or, place the crumbly mixture in the middle of a sheet of plastic wrap, gather the plastic around it and twist to close, then you can press it in the plastic into a wheel.
• White vinegar is used to achieve the right sharpness and tanginess. If you use a different vinegar the flavor will change.
• Chill the wheel in the refrigerator overnight. It will be ready to use in the morning, but if you can’t wait keep checking for hardness every few hours.

Storage Tips

• If you use plastic wrap to shape the cheese, simply keep it sealed in the plastic wrap.
• You can also store this vegan cotija in an airtight container.
• Crumbled cotija will harden more as it sits in the fridge.
• Keep cheese cold in the fridge until ready to use. It will soften and not crumble well if left out.
• Store in the refrigerator for up to 7 days.
• You can also freeze it for up to 3 months.

How to Use Vegan Cotija Cheese

You can really use this dairy free cotija cheese alternative in so many ways! Obviously, I use it mostly for Mexican themed recipes, but you can really add it to anything you want! Here are some ways we love to use it:

• Vegan Black Bean Enchiladas
• Vegan Chorizo Tacos
• Vegan Tortilla Soup
• Vegan Taquitos
• Mexican Street Corn Salad

One of my favorite ways to use this vegan Mexican cheese is when making a loaded guacamole. It adds the perfect tang and flavor!

I use my Casabella Clip N Strip Shears to chop some cilantro, then I use the 4 ‘n 1 Avocado Tool to scoop out the avocado. Mix in all the ingredients and top with vegan cotija cheese! If you have any leftovers, which is doubtful, you can use the Guac-Lock to save it and keep it fresh.

All you need is chips and it’s a full fledged meal. Here are the measurements of what I use whenever I make my loaded guacamole:

• 3 avocados
• 1 cup finely chopped tomato
• ½ cup finely chopped red onion
• ½ cup finely chopped cilantro
• 2 tablespoons lime juice
• 4 teaspoons finely chopped garlic (about 5 cloves)
• 1-2 teaspoons finely chopped Serrano chiles
• 1-2 teaspoons fresh orange juice
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper

Common Questions

More Dairy Free Cheese Recipes

When it comes to vegan cheese you can never have enough! Try all of these easy plant based recipes:

• Sharp White Cheese Sauce
• Easy Vegan Cream Cheese
• Vegan Feta Cheese
• Homemade Vegan Ricotta
• Vegan Nacho Cheese Sauce