Vegan Cotija Cheese (5-Minute Recipe)

Name: Vegan Cotija Cheese
Prep time: 5 min
Total time: 5 min
Ingredients: 1 ¼ cups blanched whole almonds; 1 tablespoon nutritional yeast; 1 teaspoon fresh lemon juice; 2 teaspoons green olive brine or caper brine; ¼ to ½ teaspoon fine sea salt (to taste)

Jump to Recipe

This vegan cotija is the crumbly, salty goodness your vegan tacos, tostadas, and elote have been missing. It takes just 5 minutes to make and there is no soaking nuts or high-speed blender required.

What Is Cotija Cheese

Cotija is a classic Mexican cheese traditionally made from cow’s milk. It has a salty, crumbly texture often compared to parmesan cheese or queso fresco. Some even call it Mexican parmesan because it’s a dry, aged cheese with bold flavor.

It’s a great addition to almost any Mexican dish, and if you’re avoiding regular cheese, my vegan cotija is a great replacement.

❤️ Why You'll Love This Vegan Cotija

Quick and Easy: My recipe comes together in a few minutes using a handful of basic ingredients. There is no soaking nuts in water or complicated steps.
Delivers on Taste and Texture: This plant-based cotija substitute is salty and tangy with a similar texture that mimics traditional cotija cheese.
Versatile Vegan Cheese: Use it on tacos, vegan Mexican street corn, salads, and bowls. This almond cheese pairs well with all vegan Mexican recipes.
Stores Well: Vegan cotija holds up well in the fridge for days and freezes beautifully for months. This makes it perfect for meal prep and entertaining.

Ingredient Notes

Blanched Almonds: I use blanched whole almonds to form the base of my cotija cheese substitute. They provide the right texture with a mild flavor and richness. Raw cashews are another option if you prefer.
Nutritional Yeast: Adds a savory, cheesy touch with a hint of umami flavor and nutty taste. You can find nutritional yeast in most local grocery stores or online.
Lemon Juice: Balances the fat content from the almonds with a little acidity and tangy flavor. Lime juice can work too but will slightly change the flavor.
Green Olive Brine: The secret ingredient that adds a salty kick and subtle funk that mimics real cotija. I've also used caper brine and it works just as well.
Fine Sea Salt: Rounds everything out and brings the dairy free cotija cheese together. If you're sensitive to salty flavor you can leave it out.

How To Make

Making this cotija cheese vegan is so incredibly easy. All you need is a food processor and like 5 minutes. That’s really it.

Start by adding the blanched almonds, nutritional yeast, lemon juice, brine, and a pinch of salt to your food processor. Then pulse in short bursts until the mixture is coarse and crumbly. It should look like breadcrumbs, not a paste.

blanched almonds and nutritional yeast in food processor

Once the mixture is crumbly, give it a taste. If it needs more salt or a bit more tang, go ahead and add it. Then pulse again just to mix it in, and that’s it!

You can use your homemade vegan cotija cheese right away, or pop it in the fridge to let the flavors settle in even more. It will keep in the fridge for about a week.

🌟 Top Tips

Don’t Over-Process: The key to the texture is pulsing, not pureeing. You want it dry and crumbly, not creamy or oily.
Start With Less Salt: Brine and salt levels vary depending on the brand you use. Start with a smaller amount of salt and add more if needed.
Let It Meld: The flavor gets even better after a few hours in the fridge. If you have time, wait a few hours before serving.
Add Spice: Feel free to add a pinch of garlic powder, onion powder, smoked paprika, chili flakes, or even herbs if you want to give my vegan recipe a twist.

Frequently Asked Questions

How long will vegan cotija cheese keep?

When stored in an airtight container or glass jar it will last for about a week in the fridge.

Can I freeze it?

Yes! This vegan cotija substitute will keep in the freezer for up to 3 months. Just make sure it's in a sealed container or freezer bag.

Can I use other nuts?

I've found that blanched almonds work best for that dry, crumbly texture, but raw cashews or macadamias can work as a good substitute. Just know the texture and flavor will be a little different.

My vegan cotija came out too salty. What can I do?

This can happen if your brine is extra strong or you add a lot of salt. To fix it, try blending in a few more almonds to mellow it out. You can also mix the salty batch with an unsalted one.

How To Use

This vegan substitute for cotija cheese works best as a finishing touch. The crumbly texture and bold flavor will add to almost any dish. I love using it together with my vegan crema recipe.

It’s perfect on tacos of all kinds, from roasted veggie fillings to smoky jackfruit carnitas or even simple black beans. If you’re making vegan elote just crumble it over the grilled corn with a squeeze of lime and a dusting of chili powder.

It also adds savory flavor and texture to Mexican corn salad and grain bowls, especially when paired with bright vinaigrettes or citrusy dressings. You can even sprinkle it over refried beans, avocado toast, or make loaded guacamole. There is no wrong way to use this vegan queso cotija.

⭐️ One Last Thing! If you make my gluten free vegan cotija cheese recipe please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.