Just recently, I concocted this amazingly easy homemade vegan cottage cheese made with a just a few ingredients. It takes minutes to make — no machines needed — and is so reminiscent of the original dairy classic. The key is to use a thick, tangy vegan yogurt.
When I was in college way back when, I was a vegetarian and subsisted on cottage cheese — to the point where I got so tired of it that I didn’t eat it for years after.
After going vegan, I didn’t miss it at first, but after a while I wondered why all these amazing vegan cheese companies hadn’t come up with a good plant-based cottage cheese.
All you need to make this amazing vegan cottage cheese:
- 10.9-ounce package extra-firm silken tofu
- Plain unsweetened vegan yogurt (I like Forager cashew and coconut)
- Lemon juice (fresh or bottled)
- Salt
This vegan cottage cheese is a great protein boost for breakfast, delicious served with seasonal fruit, plus toast, breakfast baked goods, or hot cooked cereal.
Photos by Hannah Kaminsky, BittersweetBlog.com.
Easy Homemade Vegan Cottage Cheese
This amazingly easy homemade vegan cottage cheese is made with a just a few ingredients. It takes minutes to make — no machines needed — and is so reminiscent of the original dairy classic.
Ingredients
- 10.9-ounce package extra-firm silken tofu
- 3/4 cup plain vegan yogurt (it should be thick and tangy)
- 2 teaspoons lemon juice, more or less to taste
- 1/4 teaspoon salt, or more, to taste
Instructions
- Place the tofu in a large shallow bowl or flat-ish storage container. Mash with a fork until it resembles curds.
- Add the yogurt, lemon juice, and salt. Stir gently until well mixed. Taste and add additional lemon juice and/or salt to your taste.
- Serve at once or refrigerate until needed. Store leftovers in a tightly lidded container in the refrigerator and use within 3 days.
Notes
I like Forager unsweetened cashew and coconut yogurt, but see what brands are available in your area.
See lots more delectable vegan breakfast & brunch recipes.
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