High-Protein Vegan Cottage Cheese
This high-protein vegan cottage cheese is a game-changer for breakfast, snacks, or even savory dishes. I love how it’s creamy yet packed with plant-powered goodness!
I remember the first time I craved cottage tofu after going vegan.
I missed that creamy texture and the versatility it brought to my meals.
After some experimenting, I found this recipe that not only satisfies that craving but is also full of protein and super simple to make.
It’s my go-to for adding a protein boost to salads or just enjoying with some fresh fruit.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Firm tofu is the star here, providing the base. Nutritional yeast gives it a cheesy flavor, and almond soy milk keeps it creamy without overpowering it. Feel free to experiment with different plant milks or add herbs that you love.
Tips & Notes
- •I love using this in savory dishes; it adds protein and creaminess to salads or pasta dishes.
- •You can customize the flavor by adding other spices like dill or paprika for a fun twist!
Recipe Variations
- •Try adding a bit of lemon zest for a fresh zing if you're feeling adventurous!
- •Sometimes, I fold in some diced tomatoes or cucumbers for a refreshing summer treat.
Storage & Freezing
Store in an airtight container in the fridge. It should stay fresh for about 4-5 days. Just make sure to give it a good stir before using it again!
Frequently Asked Questions
Can I use silken tofu instead of firm tofu?
Silken tofu will give you a smoother texture, but it won't have that cottage tofu feel. Firm tofu is best for that classic texture.
How long can I store this cottage tofu?
It'll last in the fridge for about 4-5 days. Just give it a stir before enjoying it again!
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This high-protein vegan cottage cheese is a game-changer for breakfast, snacks, or even savory dishes. I love how it’s creamy yet packed with plant-powered goodness!
Ingredients
Instructions
- 1
Start by draining and pressing the firm tofu to remove excess moisture. This helps achieve that perfect cottage tofu texture.
- 2
In a mixing bowl, crumble the tofu into small, cottage tofu-like pieces.
- 3
Add the nutritional yeast, almond soy milk, apple cider vinegar, garlic powder, salt, and black pepper to the bowl.
- 4
Using a fork or a potato masher, combine everything until you reach your desired consistency. I like mine a bit chunky!
- 5
Taste and adjust the seasoning if needed. Sometimes I like a bit more vinegar for that tang.
- 6
Finally, fold in the fresh chives for a pop of flavor and color!
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