Vegan Tofu Cottage Cheese
This recipe for vegan cottage cheese couldn’t be easier. Perfectly tender tofu “curds” sit in a savoury, tangy, salty sauce and take on an incredibly realistic cottage cheese flavour. You’ll see!
Sure, sure, you could buy vegan cottage cheese at the store, but it’s so easy to make yourself. This recipe only takes 10 minutes of active time (if that) and a little patience. All you have to do is crumble extra-firm tofu into “curds” and mix it with a flavourful sauce. Kind of like I did in my Tofu Egg Salad! This time, though, I used a combo of vegan Greek yogurt, nutritional yeast (for depth), lemon juice, lactic acid, and a little salt. The results are incredible. When left to sit for a bit, the tofu curds absorb all that tangy, salty goodness and take on a flavour SO similar to dairy cottage cheese.
So go ahead and get started! You’ll be enjoying vegan cottage cheese with fresh fruit and maple syrup in no time.
Why This Tofu Cottage Cheese Recipe Works So Well
You’re going to be shocked at how easy and totally satisfying this plant-based cottage cheese is. Here are just a few of the reasons I make a batch (or two) almost every week:
- The way this tofu cottage cheese takes on the salty, cultured-like tang of the sauce it sits in really gives it a true cottage cheese flavour. Gotta love that!
- You’ll only need to spend 5-10 minutes in the kitchen to whip up this protein-loaded vegan cottage cheese. Then, all that’s left to do is let it sit and soak up the flavour from the sauce.
- The versatility of this tofu cottage cheese really gets me. You can enjoy it with fruit for breakfast, seasoned and drizzled with olive oil for a midday savoury snack, or even in baking recipes. It’s a great way to get your protein in.
Notes on Ingredients
You only need 6 ingredients to make this tofu cottage cheese. Here they are (you’ll find precise measurements in the recipe card below):
- Vegan yogurt – Make your own or grab some from the store. Aim for a high-protein vegan Greek yogurt. I’d opt for a soy-based product, as they tend to have the most neutral flavour and a higher protein content. If you don’t have a vegan yogurt you like, blended silken tofu would also work.
- Nutritional yeast – The nutritional yeast balances out the acid from the lemon juice beautifully. See the section below titled “Tips for Success” to learn more about how the two work together to create the perfect flavour profile.
- Lemon juice – Or apple cider vinegar. For that tangy flavour that gives cottage cheese its signature bite.
- Lactic acid powder – For that signature cultured, dairy-like tang.
- Fine sea salt – Or table salt.
- Extra-firm tofu – Pressed for 30 minutes. Stick to extra-firm tofu (as opposed to something softer). It’s your best shot at getting those nice tender “curds”.
How to Make Vegan Cottage Cheese
Once you’ve pressed your tofu, you can get started on the recipe! Here’s a quick look at how to make vegan cottage cheese. Please see the recipe card below for more detailed instructions.
- Initial mix. Mix together the vegan Greek yogurt, nutritional yeast, lemon juice, lactic acid powder, and sea salt.
- Add the tofu. Crumble the tofu into tiny, curd-like pieces and fold it into the bowl with the yogurt mixture.
- Rest. Let the mixture rest for at least 5 minutes.
- Adjust. Taste the cottage cheese and adjust as needed (more yogurt for a creamier texture, more salt, more nutritional yeast, etc.). If you’re adding more nutritional yeast, you will likely want to add a bit more lemon juice as well.
Tips for Success
- Notes on colour. The nutritional yeast adds lovely depth to the flavour profile, but it will also turn the cottage cheese a bit yellow. So, if you want a whiter finished product, start with less nutritional yeast. You can always add more.
- Nutritional yeast to lemon juice ratio. The nutritional yeast balances out the acid from the lemon. I find this recipe works best if you use a 2:1 ratio (nutritional yeast to lemon juice). So, as you add more of one or the other, adjust your measurements appropriately.
- Be patient. This tofu cottage cheese needs to rest for at least 5 minutes, BUT it’s even better the next day. The tofu absorbs all of the dressing and mellows out a bit for a milder, slightly tangy, salty flavour that matches traditional cottage cheese beautifully.
Fun Variations
- Herby addition. I’ll sometimes add some fresh chopped chives, dill, or parsley to this vegan cottage cheese.
- Other seasonings. Whether it’s za’atar, garlic powder, everything bagel seasoning, or simple, ground black pepper, there are lots of ways to season this cottage cheese to fit your preferences.
- Make it spicy. If you’d like to mix a dash of hot sauce or cayenne pepper into your tofu cottage cheese, go for it! You could even mince some jalapeno and stir that in.
Ways to Enjoy Tofu Cottage Cheese
This cottage cheese is amazing any time of day. I’ll have it for breakfast with berries, as a light snack, or even for dessert sometimes. Here are a few of my favourite ways to enjoy it:
- Sweet morning start. Keep it simple and top a generous scoop of vegan cottage cheese with some fresh berries and a drizzle of maple syrup.
- Protein-packed breakfast. Mix in your favourite fresh herbs and spread tofu cottage cheese over a toasted Gluten-Free Bagel or Avocado Toast. You could also serve it alongside my Fluffy Tofu Scramble with a side of Tofu Bacon.
- Satisfying snack. I’ll sometimes mix my tofu cottage cheese with some herbs and/or seasonings (dill and cracked black pepper are ideal) and top it with some chopped cucumber and a drizzle of olive oil for a midday pick-me-up.
- In baking recipes. As with traditional cottage cheese, vegan cottage cheese can make a fabulous addition to batters and doughs. I love it in my Cottage Cheese Pancakes [LINK].
How to Store
- Refrigerator: When stored in an airtight container, tofu cottage cheese keeps well in the fridge for up to 5 days. I actually prefer it on days 2,3, and 4. The flavours really get a chance to marry, and the sauce absorbs into the tofu curdles.
- Freezer: You can store vegan cottage cheese in a freezer-safe airtight container in the freezer for a couple of months, then thaw it in the fridge. That said, it doesn’t really thaw well, so I’d stick with storing it in the fridge, if I were you.
More Vegan Cheese Recipes
Whether you’re making vegan cheese to include in a recipe or to add to your plant-based charcuterie, I’ve got some excellent options for you:
- How to Make Vegan Parmesan Cheese
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Vegan Cream Cheese
- Vegan Ricotta
- Pistachio-Crusted Vegan Cheese Ball
Enjoy friends! If you make this vegan tofu cottage cheese, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
Tofu Cottage Cheese
Ingredients
- 1 cup vegan yogurt, I used high-protein vegan Greek yogurt, 245g
- 2 tablespoons to 1/4 cup nutritional yeast, 10g-20g
- 1-2 tablespoons lemon juice or apple cider vinegar, 15ml-30ml
- 1/4 teaspoon lactic acid powder, 1g
- 1 teaspoon fine sea salt, 6g
- 1 lb extra-firm tofu, pressed for 30 minutes, 454g
Instructions
- In a medium-sized bowl, add your vegan Greek yogurt, nutritional yeast (start with 2 tablespoons/10g if you'd prefer a whiter cottage cheese), lemon juice (start with 1 tablespoon/15ml if using only 2 tablespoons/10g nutritional yeast), lactic acid powder, and sea salt. Mix together with a spatula until everything is thoroughly combined.
- Into your bowl, crumble your tofu with your fingers into tiny curd-like pieces (which is already what tofu is!) to mimic cottage cheese-sized curds. Gently mix everything together until the tofu is thoroughly coated in the mix.
- Let it sit for at least 5 minutes and give it a taste. Add more yogurt if you want it creamier, or more salt if you’re leaving out the lactic acid, but I highly recommend the lactic acid! Add more or less nutritional yeast or lemon juice if you cut back earlier to balance to your desired taste.
- This tastes even more like cottage cheese the next day! The tofu also absorbs all of the dressing/sauce, and the taste is a little less sharp and matches cottage cheese a bit more for a more mild, slightly tangy, and still salty flavour.
Notes
- Notes on colour. If you want a whiter vegan cottage cheese, start with less nutritional yeast. You can always add more.
- Nutritional yeast to lemon juice ratio. The nutritional yeast balances out the acid from the lemon. A 2:1 ratio (nutritional yeast to lemon juice) works best.
- Be patient. This tofu cottage cheese needs to rest for at least 5 minutes, BUT it’s even better the next day. So let it sit in the fridge overnight if you have time.
- Storage. You can store vegan cottage cheese in an airtight container in the fridge for up to 5 days. I would not freeze it. It doesn’t thaw well.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
