Vegan Cottage Cheese

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5 from 1 vote

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www.theconsciousplantkitchen.com

This homemade Vegan Cottage Cheese is creamy and refreshing with all the texture and flavors you used to love in regular cottage cheese minus the dairy. Plus, this vegan cottage cheese recipe is also high in protein.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-cottage-cheese/ or scan the QR code here ➡️

Prep Time5

Total Time5

Servings: servings (2 tablespoons)

Calories: 44.8kcal

Author: Carine Claudepierre

Ingredients

1 block Firm Tofu crumbled into pieces
½ cup Dairy-Free Yogurt coconut yogurt brings the best texture, but adds a coconut taste.
1 teaspoon Salt
2 teaspoon Apple Cider Vinegar

Optional flavor

¼ teaspoon Garlic Powder
1 tablespoon Nutritional Yeast
1 tablespoon Dried Dill

US Customary - Metric

Instructions

Wrap the block of firm tofu in an absorbent paper towel and press between two chopping boards, applying weight on top of the top board - I use cookbooks. Wait for 10 minutes until the tofu releases its water.
In a mixing bowl, mix vegan yogurt, salt, apple cider vinegar, pepper, and any additional flavor you love in cottage cheese. Set aside.
Crumble the tofu block on a chopping board and use a fork to press and crumble it into small lumps that look like cottage cheese.
Stir the tofu to crumble into the yogurt and serve as cottage cheese on top of toasted bread, salads, or sandwiches.

Storage

Store in the fridge in a sealed glass mason jar for up to 3 days.

Equipment

Nutrition