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Vegan cottage cheese in a bowl with strawberries placed inside and around it.
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Vegan Cottage Cheese

Make this Vegan Cottage Cheese in just 10 minutes with only 5 simple ingredients! Quick, easy, and dairy-free, this creamy, protein-packed alternative has all the texture and flavor you love in regular cottage cheese.
Prep Time10 minutes
Total Time10 minutes
Course: Kitchen Basic, Snack
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 80kcal
Author: Iosune Robles

Ingredients

  • ½-¾ cup dairy-free yogurt I used coconut yogurt
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 block firm or extra firm tofu 14-16 ounces (400-450 g), drained
US Customary - Metric

Instructions

  • Mix the ingredients. Mix all the ingredients (except the tofu) in a small bowl until smooth, adding only ½ cup (120 ml) of yogurt.
    Ingredients (except tofu) mixed in a bowl.
  • Crumble the tofu. Crumble the tofu with a fork on a cutting board or with your hands, then transfer it to a large bowl.
    Crumbled tofu in a large bowl.
  • Add the mixture to the tofu. Pour in the mixture from step 1.
    Crumbled tofu in a large bowl with the mixture of other ingredients on top.
  • Stir and adjust the consistency. Stir everything together until well combined. If the cheese is too thick or dry, add the remaining ¼ cup (60 ml) of yogurt and mix again. Depending on how thick or runny your yogurt is, you may need a bit more or less.
    Vegan cottage cheese in a large bowl.

Notes

  • Keep it in an airtight container in the fridge for up to 5 days.
  • Freezing is not recommended, as it may change the texture when thawed.

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 5g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 394mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 1mg
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