Vegan Cottage Cheese

Do you miss cottage cheese after going vegan? If so, try this vegan cottage cheese made with tofu! It's creamy, tangy, savory, and tastes just like the real thing, but with none of the dairy. Only 5 minutes of prep needed!

Course Appetizer, Condiment, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 51kcal

Author Rachel

Ingredients

14 ounces silken tofu drained
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon nutritional yeast
1 teaspoon white miso paste
1 teaspoon salt
1-2 teaspoons maple or agave syrup optional, if you prefer sweeter cottage cheese
14 ounces firm or extra firm tofu

US Customary - Metric

Instructions

To a high-speed blender or a food processor, add 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.
14 ounces silken tofu, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon nutritional yeast, 1 teaspoon white miso paste, 1 teaspoon salt, 1-2 teaspoons maple or agave syrup
Blend on high speed for 30 seconds, or until the mixture is completely smooth (no chunks of tofu should remain). Taste and adjust the seasoning if needed—adding more salt or lemon juice to taste. Transfer the mixture to a medium bowl.
With clean hands, 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.
14 ounces firm or extra firm tofu
Refrigerate for at least 1 hour to thicken and absorb the flavor. Then, remove from the fridge, stir, and serve with anything you like!

Notes

Storage

Fridge: Transfer to an airtight container and store in the fridge for up to 6 days. The mixture might separate and that's normal - stir well before serving.
Freezer: Transfer the cheese to a freezer-safe container and freeze for 1-2 months. Let it thaw overnight in the fridge before serving. (Note that this might change the texture of the cheese).

Nutrition