Vegan Cottage Cheese

A dairy-free cottage cheese substitute made from tofu.

Course condiment

Cuisine American

Keyword dairy free cottage cheese, tofu cottage cheese, vegan cottage cheese

Prep Time 10

Resting time 1

Total Time 1 10

Servings

Calories 90kcal

Drain and press the tofu. (You can use a tofu press or press it between 2 flat surfaces with something heavy on top for about 10 minutes to get the liquid out of it.)
Squeeze out as much liquid as possible and crumble it into small pieces.
In a separate container, mix milk, nutritional yeast, apple cider vinegar, lemon juice, and salt. Let it sit for about 5 minutes to curdle the milk.
Give it another stir and pour over the tofu crumbles.
Let it sit in the refrigerator for at least 1 hour to soak up the milk mixture and flavor. It's best to let it sit in the fridge for about 8 hours or more.
Use as you would traditional cottage cheese.

Drain as much liquid out of the tofu as possible to allow it to soak up more of the flavor.
It's best to let it sit overnight so the flavors can soak into the tofu.