If you’ve been anywhere near Healthy Girl Dinner TikTok, you know that cottage cheese is having a serious moment – but what if you’re plant-based? No worries, I’ve got you! This creamy vegan cottage cheese recipe is just as creamy, tangy, and protein-packed as the original, minus the dairy (duh).
Made with simple, whole food ingredients, it’s the perfect high-protein staple to throw on toast, mix into salads, or just eat straight off the spoon (no judgment). Plus, it takes 5 minutes to make – because we love a quick and easy kitchen win.
Ingredients you will need to make this simple vegan cottage cheese
- Firm or classic tofu
- Unsweetened plant-based yoghurt (my preference is coconut)
- Lemon juice
- Apple cider vinegar
- Nutritional yeast flakes
- Salt, to taste
- Onion powder (optional)
- Garlic powder (optional)
What does vegan cottage cheese taste like?
Vegan cottage cheese has a creamy, slightly tangy, and savoury flavour – just like traditional cottage cheese! The combination of tofu, plant-based yoghurt, lemon juice, and apple cider vinegar gives it that classic taste.
What can I use instead of tofu?
If you prefer a soy-free version, you can try using blended cashews, sunflower seeds, or even almond ricotta for a creamy texture. Just adjust the consistency by adding water or plant-based yoghurt.
Can I make this without nutritional yeast?
Absolutely! Nutritional yeast adds a subtle cheesy flavour, but you can skip it or replace it with a pinch of miso paste for umami. Keep in mind leaving it out will give you a truer white colour to your cottage cheese, whereas adding it gives a slightly warmer colour due to the nutritional yeast flakes.
Can I use silken tofu instead of firm tofu?
Absolutely! Silken tofu creates a creamier, softer texture, while firm tofu gives it a more classic cottage cheese curd-like consistency. If using silken tofu, blend half of it smooth and fold it into the rest for the perfect balance.
My cottage cheese tastes too tangy – how do I fix it?
If it’s too tangy for your liking, reduce the lemon juice or apple cider vinegar and add a tiny splash of plant milk or a pinch of salt to balance it out.
What’s the best plant-based yoghurt to use?
For the best results, go for unsweetened soy or almond yoghurt – they have a neutral flavour and higher protein. Coconut yogurt works too but will add a slightly sweeter taste (and this is my personal favourite).
More recipes you might like
Vegan Whipped Ricotta with Roasted Tomatoes
Easy Fermented Cashew Cheese
Smokey Carrot + Butterbean Dip
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Simple Vegan Cottage Cheese
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This simple vegan cottage cheese is creamy, tangy, and packed with plant-based protein – perfect for spreading, scooping, or mixing into your favourite dishes. Made in just 5 minutes with a handful of wholesome ingredients, it’s a game-changer for healthy, dairy-free meals!
Ingredients
200 grams Firm or Classic Tofu
1/2 cup Unsweetened Plant-Based Yoghurt
1 tbsp Lemon Juice
1/2 tsp Apple Cider Vinegar
1 tsp Salt, to taste
1/2 tsp Onion Powder (optional)
1/2 tsp Garlic Powder (optional)
1 tbsp Nutritional Yeast Flakes
Directions
- Crumble the firm tofu into small, cottage cheese-like curds using your hands or a fork.
- In a bowl, mix together the plant-based yoghurt, lemon juice, apple cider vinegar, salt, nutritional yeast flakes and optional seasonings.
- Add the crumbled tofu and stir gently until well coated.
- Let it sit in the fridge for at least 15 minutes to allow the flavours to develop.
- Serve as a spread, in salads, or however you’d use cottage cheese!
