Cottage cheese has been all over the internet lately, with people putting it on toast, mixing it into dips, and even using it to make ice cream! I’m always excited to try new trends, so I decided to give it a go. While we now have vegan alternatives for nearly every dairy, meat, and egg product at the store, there still isn’t a vegan version of cottage cheese. So, I decided to create my own recipe.
This vegan cottage cheese is simple to make, packed with protein, and incredibly versatile and tasty! Plus, you’ll only need a few ingredients to whip it up.
Ingredients
- 16 oz silken tofu (about one full package)
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt
- 8 oz firm tofu (about half a package)
Instructions
- Add the silken tofu, nutritional yeast, lemon juice, and salt to a blender. Blend until smooth and creamy.
- Transfer the mixture to a bowl and crumble the firm tofu on top using your hands.
- Stir everything together and it’s ready to use!
This recipe makes about 2 cups of vegan cottage cheese.
Nutrition
- Calories: 62 kcal
- Carbohydrates: 3g
- Protein: 6g
- Fat: 3g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 1g
- Sodium: 222mg
- Potassium: 142mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 0.1 IU
- Vitamin C: 1mg
- Calcium: 53mg
- Iron: 1mg
Video
