Dairy free Cottage Cheese
This Dairy Free Cottage Cheese recipe comes together in minutes with just 4 ingredients. My creamy vegan cottage cheese is high protein, low calorie, lactose-free and so versatile for sweet and savory meals.
Servings: 4 servings
Ingredients
- 1 block (14 oz) firm tofu crumbled into pieces
- ½ cup (120 g) nondairy yogurt I recommend soy yogurt
- ½ to 1 tsp salt to taste
- 1 ½ tsp apple cider vinegar or lemon juice
Instructions
- Open the tofu package and drain off any excess water—no need to press it. Use a fork or potato masher to crumble the tofu into small pieces.
- Add yogurt, apple cider vinegar and salt to the crumbled tofu, then mix until combined. Taste and adjust with more salt, if it is necessary.
- Serve immediately or place vegan cottage cheese in an airtight container and refrigerate for up to 3 days.
Video
Notes
Storage Directions
- To store. Place leftovers in an airtight container with lid and refrigerate for up to 4 days. Before serving it, drain any excess water on top or give it a good stir to restore the original texture
- To freeze. Transfer the cheese to a freezer safe container and freeze for up to 3 months. To serve, allow it to thaw overnight in the fridge. Once thawed, remove any water that has formed on top and stir it well until creamy.
Nutrition
Serving: 1 serving | Calories: 103.5kcal | Carbohydrates: 5.2g | Protein: 11.2g | Fat: 4.9g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 1.2g | Sodium: 298.7mg | Potassium: 1.4mg | Fiber: 0.9g | Sugar: 1.9g | Vitamin C: 4mg | Calcium: 163.9mg | Iron: 1.2mg