High-Protein Vegan Cottage Cheese
This creamy, dairy-free cottage cheese alternative is quick to prepare and perfect for adding to salads, spreading on toast, or enjoying straight from the fridge.
February 6, 2025
The cottage cheese craze is back and, frankly, I’m hyped about it! When you think about it, it’s somewhat a bizarre way to serve milk and milk fat together, but I absolutely love this plant-based version from my new cookbook Breaking Up With Dairy … and I find it to be a little less bizarre. This version is packed with probiotics and plant protein, making it the perfect addition to any breakfast or pasta dish. The ’90s are back, baby, and so is cottage cheese.
What you need:
1 (14-ounce) block firm tofu, drained, chopped into quarters
1 teaspoon salt
½ cup plain unsweetened coconut yogurt
¾ cup unsweetened vegan milk
1 teaspoon nutritional yeast
1 tablespoon lemon juice
What you do:
- Into a blender, add one quarter of tofu with salt, coconut yogurt, milk, nutritional yeast, and lemon juice. Blend on high speed until smooth, about 30 seconds. Transfer mixture to a medium-size bowl.
- Crumble remaining tofu into small curd-sized pieces of your preference and add to bowl. Mix until well combined.
- Refrigerate for at least 1 hour and serve cold. Enjoy within 6 days.
For more plant-based recipes like this, read:
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