Can I use silken tofu for this recipe?

No, silken tofu won't work for achieving that characteristic cottage cheese texture. It's too soft and will create more of a pudding consistency. Stick with firm or extra-firm tofu for the best results.

How long does homemade vegan cottage cheese last?

Your plant-based cottage cheese will stay fresh in the refrigerator for 3-5 days when stored in an airtight container. The flavors actually improve over time as they meld together.

What does vegan cottage cheese taste like?

It has a mild, slightly tangy, and savory flavor very similar to traditional dairy cottage cheese. The nutritional yeast gives it that characteristic "cheesy" taste while the lemon juice provides the classic tang.

Can I freeze vegan cottage cheese?

I don't recommend freezing as it changes the texture significantly. It's best enjoyed fresh or stored in the refrigerator for a few days.

Easy Vegan Cottage Cheese Recipe in 10 Minutes

Name: Best Vegan Cottage Cheese Recipe - Easy Dairy-Free Alternative
Prep time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 block (14 oz) **firm tofu**, lightly pressed; 1/3 cup unsweetened plain **vegan yogurt**; 2 tablespoons fresh **lemon juice**; 2 tablespoons **nutritional yeast**; 1 teaspoon salt (or to taste); 1/2 teaspoon garlic powder (optional, for savory version); Fresh herbs like chives or dill (optional)

Description

Learn how to make creamy **vegan cottage cheese** with simple ingredients like tofu and nutritional yeast. This **dairy-free cottage cheese** recipe tastes amazing, has the perfect chunky texture, and takes just 10 minutes to prepare! Perfect for breakfast, snacks, or cooking.

Ingredients

Scale

1 block (14 oz) **firm tofu**, lightly pressed
1/3 cup unsweetened plain **vegan yogurt**
2 tablespoons fresh **lemon juice**
2 tablespoons **nutritional yeast**
1 teaspoon salt (or to taste)
1/2 teaspoon garlic powder (optional, for savory version)
Fresh herbs like chives or dill (optional)

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Instructions

**Prepare your tofu** by gently pressing it over the sink to remove excess water. Don’t worry about getting every drop out – we want some moisture to help everything blend together.
**Crumble the tofu** using your hands or a fork into cottage cheese-sized curds. Make them chunky or finer based on your preference.
**Mix the creamy base** by whisking together the vegan yogurt, lemon juice, nutritional yeast, and salt in a separate bowl until smooth.
**Combine everything** by gently folding the crumbled tofu into the creamy mixture. Be careful not to overmix – you want to maintain those lovely curds.
**Taste and adjust** seasoning as needed. Add an extra pinch of salt or squeeze of lemon if desired.
**Let it rest** for at least 15 minutes in the fridge. This allows all the flavors to meld together beautifully.

Notes

For **sweet variation**: omit garlic powder and add 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and a pinch of cinnamon. Store in fridge for up to 5 days. Never use silken tofu – stick with firm or extra-firm for best texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No Cook
Cuisine: Vegan

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 2g
Sodium: 300mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 10g
Cholesterol: 0mg