Vegan Cottage Cheese
This vegan cottage cheese is creamy, tangy, and protein-packed—made with simple plant-based ingredients for a dairy-free twist on the classic. Perfect for topping toast, mixing into salads, or enjoying by the spoonful!
Servings: 2 Cups
Equipment
- Mixing Bowl
- Whisk
Ingredients
- 10 oz Silken Tofu Patted dry
- 1 tsp Lemon Juice About the juice of ½ a lemon
- ½ tsp Apple Cider Vinegar
- ½ tsp White Miso Paste
- ½ cup Plant-Based Unsweetened Plain Greek Yogurt If you cannot find Greek-style yogurt, reduce the amount of yogurt you are using to ⅓ a cup as this yogurt is not as thick.
- 1 tbsp Nutritional Yeast or Maple Syrup Use the nutritional yeast, for more of a savory cottage cheese, or use the maple syrup, for a sweeter cottage cheese.
- ½ tsp Sea Salt
Instructions
- Pat the silken tofu dry and add to a mixing bowl. Take a whisk or fork and break up the silken tofu so it is broken down into small chunks, to imitate the texture of cottage cheese.
- Add all of the other ingredients, lemon juice, apple cider vinegar, white miso, yogurt, nutritional yeast or maple syrup (depending on if you want a savory or sweet flavored cottage cheese), and salt, then whisk all ingredients together.
- Taste and adjust the seasoning to your liking.
- Place in the fridge to chill for at least 30 minutes before serving.
- Store in an airtight container in the fridge for 3 to 4 days.