We’ve always loved cottage cheese for its creamy texture and impressive protein punch—but going dairy-free? That used to feel like a culinary challenge. Luckily, this high-protein vegan cottage cheese recipe fixed that effortlessly. Made from simple ingredients like tofu, plant-based yogurt, and a few seasonings, it’s an easy, protein-dense staple that has truly changed our plant-based game.
Why Go Homemade?
Store-bought vegan cottage cheese options are limited or nonexistent, so making your own not only saves money but also ensures clean, wholesome ingredients. The homemade version often contains around 13 g of protein per half cup—no powders, no fuss. Plus, with a prep time of just 10 minutes, it’s about as easy as it gets.
Ingredient Breakdown: What Makes It Work
Here’s what we usually use in our kitchen:
Silken tofu – blends into a silky base
Firm tofu – crumbled for that classic cottage cheese texture
Nutritional yeast, lemon juice, salt, optional miso – bring tang, depth, and umami
This method—blending silken tofu, mixing in firm tofu curds—mirrors several popular recipes that yield incredible flavor and curd-like texture
This results in a creamy dairy-free cottage cheese alternative that’s rich, savory, and protein-packed.
Versatile & Nutrition-Powered
This easy dairy-free cottage cheese is incredibly versatile:
Spread it on toast for a high-protein breakfast
Add to salads or wraps for extra creaminess
Mix into overnight oats or savory dips
Even use as a base for vegan mac & cheese or lasagna
It’s all the goodness of traditional cottage cheese—but plant-based
Quick Tips for Success
Adjust curd size: Crumble firm tofu into small or larger curds, depending on your cottage cheese style.
Flavor tweaks: Add onion powder or herbs for a savory dip, or maple syrup and berries for a sweet twist.
Extra nutrition: Mix in hemp seeds or flax for an extra boost
Why We Keep Making It
This protein-packed plant-based cottage cheese became a staple because it’s:
Affordable, healthier than store-bought options
Easy to adapt to sweet or savory meals
Consistently creamy and satisfying
It’s proof that vegetarian cooking doesn’t just have to substitute—it can elevate.
Craving a vegan breakfast or snack that’s rich in protein? Give this easy homemade vegan cottage cheese recipe a chance, and you might just wonder how you ever lived without it.
Ingredients
- 300 g firm tofu pressed, crumbled
- 3 tbsp unsweetened plant milk soy or almond
- 2 tbsp lemon juice freshly squeezed
- 1 ½ tbsp nutritional yeast
- 1 tbsp olive oil optional for creaminess
- ½ tsp garlic powder
- ½ tsp salt to taste
- Fresh herbs chives, parsley, dill – optional mix-ins
Instructions
Step 1: Prepare Tofu Base
- Press tofu to remove excess liquid.
- Crumble into small, cottage cheese-like curds with a fork or your hands.
Step 2: Blend Creamy Mix
- In a blender, combine plant milk, lemon juice, nutritional yeast, garlic powder, and olive oil.
- Blend until smooth and creamy.
Step 3: Combine
- Fold the creamy blend into the crumbled tofu.
- Adjust salt and lemon to taste.
- Add fresh herbs if desired.
Notes
- For a richer texture, use silken tofu for the creamy part and firm tofu for the curds.
- Keeps in the fridge for up to 4 days.
- Try flavor twists: smoked paprika, za’atar, or roasted garlic.
Frequently Asked Questions About Our Vegan Cottage Cheese – Homemade & Protein-Packed
🌱 What is vegan cottage cheese?
It’s a dairy-free alternative to traditional cottage cheese, made by combining crumbled firm tofu (for curds) with blended silken tofu or dairy-free yogurt for creaminess. This plant-based version mirrors the texture and flavor of the real thing while being entirely vegan.
💪 How high in protein is it?
Very high in protein! A half-cup serving can offer around 13 grams of protein—comparable to dairy cottage cheese—while being lower in saturated fat and net carbs, making it a nutrient-dense, high-protein option for plant-based diets.
⏱ How quick and easy is it to make?
Extremely quick—it takes just 5 to 10 minutes and only a few simple ingredients. You blend the soft base and stir in the crumbled tofu for a creamy, ready-to-eat result.
🆚 Why use tofu over other bases?
Tofu provides the ideal curd texture, rich protein, and neutral flavor. A blend of silken tofu (or vegan yogurt) and firm tofu creates the best balance of creaminess and curd-like consistency.
💬 How does it taste?
It tastes remarkably similar to classic cottage cheese—slightly tangy, creamy, with a curd texture. Many find it indistinguishable from the dairy version when seasoned well.
🔄 How can I customize the flavor?
So many possibilities! For savory versions, mix in garlic powder, fresh herbs, nutritional yeast, or a splash of lemon juice. For sweet versions, add a bit of maple syrup or fruit.
🥣 How versatile is it in cooking?
Very! Use it anywhere you’d use cottage cheese: on toast, in pasta, lasagna, pancakes, dips, salads, or even desserts like cheesecake or smoothies.
❄ How long does it last, and can I freeze it?
Store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to a month—thaw overnight and stir before using.
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