Make your own vegan cottage cheese at home with tofu, lemon, and nutritional yeast. Creamy, tangy, and protein-rich — perfect for spreading, topping, or adding to meals.
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
This vegan cottage cheese is fresh, tangy, and customizable — use it for toast, pasta bakes, dips, or salads. A high-protein alternative that’s surprisingly close to the classic.
- 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.
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