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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.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Breakfast, Snack
Cuisine Vegan
Servings 4
Calories 120 kcal

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.
Keyword dairy-free cottage cheese, homemade vegan cheese, plant based cheese, tofu cottage cheese, vegan cottage cheese recipe