Easy Vegan Cottage Cheese
This delicious recipe combines firm and silken tofu for a creamy, tangy, curd-like texture. It is dairy-free, oil-free, and ready in minutes.
Servings: 4
Calories: 80kcal
Equipment
Ingredients
- 8 ounces silken tofu
- 8 ounces firm tofu
- 1½ tablespoons fresh lemon juice
- ½ to 1 teaspoon apple cider vinegar (start with ½ and adjust to taste)
- ½ teaspoon sea salt (or to taste)
Instructions
- Add the silken tofu, lemon juice, ½ teaspoon apple cider vinegar, and sea salt to a blender or food processor. Blend until smooth and creamy.
- Crumble the firm tofu with clean hands into small, irregular pieces that resemble cottage cheese curds.
- Pour the creamy silken tofu mixture over the crumbled firm tofu. Gently fold everything together, being careful not to break up the curds too much.
- Refrigerate for at least 30 minutes, preferably an hour. This gives the flavors time to come together.
- After chilling, taste it. If you want more of that characteristic cottage cheese tang, add the remaining ½ teaspoon apple cider vinegar.
Notes
- This recipe is perfect for both sweet and savory. For sweet, top it with berries, peaches, pineapple, cinnamon, chopped nuts, or seeds. For savory, try tomatoes, cucumber, avocado, fresh herbs, cracked black pepper, or spoon it onto whole-grain toast.
- Storing leftovers. Store it in an airtight container in the refrigerator and enjoy it within three to four days. Stir it gently before serving if a small amount of liquid separates.
Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
