Homemade Vegan, Dairy-Free Cotija Cheese Substitute

5 from 1 vote

Homemade Vegan, Dairy-Free Cotija Cheese Substitute

With the list of the best Cotija substitutes available for you anytime, you surely would want to make sure you don't run out of options. Why not make your own Cotija cheese substitute using basic ingredients and tools?

Whether you're looking for a regular substitute for Cotija cheese or a vegan Cotija cheese substitute, my recipe won't disappoint!

Prep Time1 5

Cook Time5

Rest1

Total Time2 10

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 80kcal

Author: Val

Equipment

2 large mixing bowls
Medium-sized mixing bowl or bowl
Colander
Small saucepan
Food processor or blender
Spatula
Cheesecloth
Container with a lid

Ingredients

1.5 cups almonds
2 teaspoon agar powder
1 tablespoon distilled white or apple cider vinegar
½ tablespoon nutritional yeast
1 tablespoon salt
¼ cup water
3 tablespoon coconut oil

Instructions

Place the almonds in your large mixing bowl and add enough room-temperature water until they're covered.
Allow to soak for 10 to 12 hours (or overnight) at room temperature.
Once done, remove the skin and dump the almonds into your colander and allow the water to drain.
Put the drained almonds in your food processor or blender.
Add the yeast, vinegar, and salt.
Pulse until you have a smooth mixture.
Transfer the mixture to your clean mixing bowl, ensuring you scrape off any mixture remaining in your appliance to avoid wastage. Set aside.
In your saucepan, place the agar and water and allow to simmer over low-medium heat for three minutes or until the mixture thickens, ensuring you stir occasionally. If the agar isn't dissolving properly, add a teaspoon of water as and when needed.
Slowly transfer your thickened agar mixture to your food processor or blender and add the cooking oil.
Pulse for one to two minutes or until you have a mixture with a ricotta-like texture.
Transfer the mixture to your bowl of almond mixture and mix them together using your spatula.
Transfer the agar-almond mixture to your cheesecloth.
Wrap the mixture with your cheesecloth, twist, and gently squeeze to remove excess liquid.
Once you have removed the liquid, place the cheesecloth in a clean bowl and put it inside your fridge.
Allow your cheese to set overnight, although you can already use it after six hours.
Once set, unwrap the cheese and transfer it to a clean airtight container.

Notes

This cotija cheese substitute can last up to a month when kept in an airtight, properly sealed container in the fridge or nine months when frozen.
If you want to avoid nuts because you have a family member with nut allergies, you can replace the almonds with sunflower or hemp seeds.
You can also use tofu, instead of almonds, which is easier to make because you no longer need the agar and coconut oil. Simply follow steps 4 to 6, replacing almonds with tofu, and then proceed to steps 12 to 16, replacing the agar-almond mixture with tofu.

Nutrition