Vegan Cotija Cheese
This vegan cotija cheese is crumbly, salty, and full of bold, savory flavor just like the real thing. Perfect for topping tacos, elote, salads, grain bowls, and more. Made with simple ingredients, it comes together in 5 minutes with no soaking nuts required.
Servings: 14 2 tablespoons each
Equipment
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)
Instructions
- Add all ingredients to a food processor.
- Pulse in short bursts until the mixture is crumbly. You want it coarse like cotija cheese and not a paste.
- Taste and add more salt or acid (lemon juice/brine) if needed.
- Use right away or store in the fridge for up to a week. You can also freeze it for up to 3 months.
Notes
- Use raw, blanched almonds for the best texture.
- If you don’t have brine, use more lemon juice with a small splash of white vinegar as a backup.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months for longer storage.
Nutrition
Serving: 2tablespoons | Calories: 76kcal | Carbohydrates: 2.9g | Protein: 3g | Fat: 5.5g | Saturated Fat: 0.45g | Sodium: 60mg | Fiber: 1.7g | Sugar: 0.56g | Calcium: 34mg | Iron: 0.52mg
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