You asked and I delivered. I recently posted a reader question on my Facebook page “What recipe/product/dish do you wish was vegan?” There were all sorts of requests, some of the requests I had already posted on the blog, some recipes are waiting for you in my cookbook (can’t wait!), but there were some that I didn’t have an answer for…yet. The dish that had the most votes was for vegan cottage cheese. Who knew!?
I had a Google around, and you guys were totally right. I didn’t find any store-bought brands. There were a couple of recipes, but they either used too weird of ingredients, or seemed too complicated for such a simple food. So, I rolled up my sleeves… well I didn’t, I was wearing a tank top… but I got to work either way and taste tested my way to my new Quick & Easy Vegan Cottage Cheese. Boom!
Pret-tay cool right? And it’s totally healthy too!
So what is this madness made out of? Our fine friend tofu! I used a silken tofu for the liquid-y part, which I blended and seasoned just so. (I think I’ve gotten pretty good at recreating dairy flavours if I do say so myself). Then I crumbled in firm tofu for the texture. My parents happened to be stopping by, so I was able to get them to taste test it for me, and they agreed, it is pretty dang close to traditional cottage cheese. Woot woot!
Did anyone else ever used to eat cottage cheese out of a cantaloupe, or was that just a me thing?
So here you go my friends, vegan cottage cheese. I’m always eager to make vegan cooking your favourite thing, so if you have any more recipe requests, drop them in the comments below.
To make Quick & Easy Vegan Cottage Cheese: Add the silken tofu to a blender along with the spices and mix until everything is completely smooth.
Now, this saucy part is slightly more on the creamy-yellow side of the white scale due to the nutritional yeast, but that hardly seems like a big deal to me when the flavour friends are are all there. It does whiten up when the firm tofu is added, but still isn’t bright white. Just a heads up.
Now take the firm tofu and crumble it into the silken tofu mixture.
Stir to combine. See, I told you that was a quick & easy vegan cottage cheese recipe!
Enjoy as is or it should work almost anywhere you would use traditional cottage cheese.
Takes less than 10 minutes to make and only 6 ingredients for this healthy, dairy-free recipe.
- 1 300g block soft or silken tofu (about 1 1/3 cups)
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 of a 420g block firm tofu (210g or about 1 1/2 cups), crumbled
Add the soft or silken tofu to a blender along with the nutritional yeast, apple cider vinegar, lemon juice, and salt. Mix until everything is completely smooth, stopping to scrape the sides as needed.
Pour the soft tofu mixture into a medium bowl. Crumble the firm tofu into the silken tofu mixture. Mix to combine.
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