Vegan Cottage Cheese (Nut-Free)

Servings: 10 Time: 10 minutes



Why you'll love it

Try this vegan cottage cheese (but-free) made with tofu! It's creamy, tangy, savory, and tastes just like the real thing!

What you need:

Silken tofu, lemon juice, apple cider vinegar, nutritional yeast, white miso paste, salt, maple syrup, and extra firm tofu.

1. Blend silken tofu, miso paste, nutritional yeast, apple cider vinegar, lemon juice, and salt. If you like your cottage cheese on the sweet side, add the maple syrup at this time.

2. Mix until smooth (no chunks of tofu should remain). Taste and adjust the seasoning if needed—adding more salt or lemon juice to taste.

3. Squeeze the firm tofu to get rid of excess moisture and pat it dry. Crumble it into the bowl and stir until all the pieces are well combined.

4. Refrigerate for at least 1 hour to thicken and absorb the flavor. Then, remove from the fridge, stir, and serve with anything you like!


Get the full recipe now!