Vegan "Cottage Cheese" Tofu
This recipe is a creamy, plant-based take on cottage cheese that brings back cozy memories of summer picnics. I love how versatile it is for both sweet and savory dishes!
Whenever I think of cottage vegan cheese, I’m reminded of my childhood summers spent at family picnics, where it was always on the table.
I wanted to recreate that nostalgic flavor without any animal products, and this vegan 'cottage vegan cheese' tofu is the result!
It's rich in protein and perfect for adding to salads, spreads, or just enjoying on its own.
Plus, you can customize it to your taste, which makes it even more special.
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
I love using firm tofu for its texture, but if you prefer a softer version, silken tofu can work too—just be careful not to overmix! Nutritional yeast is a game-changer for that cheesy flavor without the coconut yogurt.
Tips & Notes
- •I like to keep mine in a glass jar for easy access and to stay fresh for days.
- •Try letting it marinate for a couple of hours in the fridge for even more flavor!
Recipe Variations
- •Sometimes I'll throw in some diced cucumbers and a sprinkle of dill for a refreshing twist.
- •If I’m feeling a bit adventurous, I’ll mix in some sun-dried tomatoes and basil for an Italian flair.
Storage & Freezing
This 'cottage vegan cheese' tofu keeps well in the fridge for about a week. Just make sure it's in an airtight container, and give it a good stir before using—sometimes it separates a bit!
Frequently Asked Questions
Can I use this in sweet dishes?
Absolutely! You can add a bit of maple syrup or agave, and some vanilla extract for a sweet version that's great in smoothies or on pancakes.
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This recipe is a creamy, plant-based take on cottage cheese that brings back cozy memories of summer picnics. I love how versatile it is for both sweet and savory dishes!
Ingredients
Instructions
- 1
Start by draining and pressing your firm tofu to remove excess water. This helps achieve a better texture.
- 2
In a medium bowl, crumble the pressed tofu into small pieces using your hands or a fork.
- 3
Add the nutritional yeast, lemon juice, apple cider vinegar, plant-based almond milk, garlic powder, salt, and black pepper to the bowl.
- 4
Mix everything together until well combined. You can adjust the creaminess by adding a bit more plant-based almond milk if you prefer.
- 5
Taste and adjust seasoning if needed; sometimes a little extra lemon juice adds a nice zing.
- 6
Serve it in a bowl, garnished with chopped chives, or store it in an airtight container in the fridge for up to a week.
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