Homemade Vegan Cheese Curds Recipe

Making vegan cheese curds has never been easier. This simple recipe will give you the perfect topping for amazing vegan poutine!

Use easy to find ingredients to create this dairy free creamy cheese at home. Keep it on hand for topping all of your favorites!

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 version at the store, I decided why not make it myself!

Ingredients

Making fresh cheese curds at home is possible with the following plant based ingredients:

•  Raw cashews 
• Cooked potato 
• Plain dairy free yogurt 
• Cashew or almond milk
• Veggie broth 
• Distilled white vinegar
• Sea salt
• Ground mustard
• Tapioca starch

How to Make Vegan Cheese Curds

The process is pretty easy, here are the steps to take:

1. Blend the ingredients in a blender.
2. Pour into a pot and cook while stirring constantly.
3. Remove from heat once goopy.
4. Transfer the mixture to a bowl and chill in the fridge!
5. Scoop out pieces of cheese curds!

Serving Suggestions

There are so many fun and tasty ways to eat cheese curds! Here are some of our favorites:

• Vegan Poutine
• Fried Cheese Curds
• As a soup topper for Vegetable Minestrone or Vegan Tomato Soup.
• In salads like Traditional Greek Salad or this Mediterranean Orzo Salad.
• On pizza or in Pizza Burritos.
• As a burger topping, try them on this Lentil Veggie Burger or Grilled Portobello Mushroom Burger.
• With pasta! I love them on Vegetable Bolognese or with Basil Pesto.
• On a Loaded Vegan Baked Potato.
• Make mini skewers for an appetizer! Wrap the curd in basil and stick on a toothpick with tomatoes.

Preparation Tips

• Chilling overnight is best, but it should be firm enough to scoop after about 2 hours.
• Use a melon baller or spoon to form the curds.
• You can also skip the chilling and use it immediately all warm and goopy.
• If you are not using a high speed blender soak the cashews overnight.
  • Or grind them while dry into a fine powder using a coffee grinder.
• This vegan cheese curd recipe was tested with red potatoes, but any starchy potato will work. (Avoid sweet potatoes!)
• 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.

Storage Tips

• Keep the vegan cheese curds in an airtight container.
• They can be stored in the fridge for up to 5 days.
• You can also freeze them for up to 3 months.

More Vegan Cheese Recipes

Once you gobble up all of these vegan cheese curds make sure to try these other homemade plant based cheeses:

• The Best Vegan Parmesan
• 4 Ingredient Vegan Feta
• Vegan Cream Cheese
• Easy Vegan Cotija Cheese
• The Best Vegan Nacho Cheese Sauce

Homemade Vegan Cheese Curds Recipe

Sophia DeSantis

Making vegan cheese curds has never been easier. This simple recipe will give you the perfect topping for amazing vegan poutine!

Print Recipe Pin Recipe Shop Ingredients

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Set in fridge 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Topping

Cuisine American

Servings 8

Calories 76 kcal

Equipment

• Blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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
• 1 1 ½ tablespoons distilled white vinegar , add less for a creamier result and more for a sharper tang
• 1 ¼ 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. 

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 76kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 0mgSodium: 356mgPotassium: 65mgFiber: 0.3gSugar: 1gVitamin A: 0.2IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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