Looking for a creamy, protein-packed, and totally dairy-free recipe? This Vegan Cottage Cheese is the ultimate plant-based protein for 2025—perfect for toast, bowls, pasta, and more!
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 2 cups
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How to Make Vegan Cottage Cheese
1. Gather Ingredients:
– 1 block (14 oz) firm tofu, drained
– 1/2 cup unsweetened plant-based yogurt
– 2 tbsp lemon juice
– 1 tbsp apple cider vinegar
– 1 tsp salt
– 1–2 tbsp nutritional yeast (optional, for cheesy flavor)
– 2 tbsp unsweetened plant milk
2. Blend for Creaminess:
In a food processor, add yogurt, lemon juice, vinegar, salt, nutritional yeast, and plant milk. Blend until completely smooth.
3. Crumble Tofu:
Using your hands or a fork, crumble the tofu into small, cottage cheese-like curds.
4. Combine for Texture:
Gently fold the blended mixture into the crumbled tofu. Stir until the texture is creamy with visible curds—don’t overmix for that classic cottage cheese feel.
5. Taste and Adjust:
Add more salt, lemon, or nutritional yeast as needed for your preferred flavor.
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Pro Tips for Perfect Texture
– Use firm tofu for the best curd-like consistency.
– For extra creaminess, add a splash more plant milk.
– Mix gently to keep some curds intact for authentic vegan cottage cheese texture.
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Delicious Ways to Use Vegan Cottage Cheese
– Spread on Toast: Top with avocado, tomatoes, or berries for a protein-rich breakfast.
– Buddha Bowls: Dollop over grain bowls with veggies and seeds.
– Pasta Sauce: Stir into hot pasta for a creamy, dairy-free protein boost.
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Storage & Shelf-Life
– Store in an airtight container in the fridge for up to 5 days.
– Stir before serving; add a splash of plant milk if it thickens.
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This vegan cottage cheese recipe is your go-to for a healthy, plant-based protein in 2025. Enjoy it as a spread, dip, or mix-in for endless dairy-free possibilities!