Homemade Vegan Cottage Cheese
Cottage cheese is a classic staple, and this vegan version brings all the same creamy, slightly tangy flavour without dairy. Made with tofu, lemon juice, and a little seasoning, it has the same soft curds and smooth texture that works beautifully in both savoury and sweet dishes.
What makes this recipe so handy is its versatility. You can enjoy it spread on toast, mixed into salads, or even folded into pasta dishes for extra creaminess. It is light, protein-packed, and a brilliant fridge basic for plant-based kitchens.
Storage & Leftovers
Keep in an airtight container in the fridge for 3–4 days. Stir before serving as it may separate slightly.
Ingredient Swaps & Variations
– Use apple cider vinegar instead of lemon juice for tang.
– Blend in herbs like chives or dill for a savoury twist.
– Sweeten with maple syrup if using for desserts.
Serving Suggestions
Spread on toast with tomatoes, stir into pasta, or serve with fresh fruit.
Mini FAQ
Q: Does it taste exactly like dairy cottage cheese?
A: The flavour is similar, though a little lighter and fresher.
Q: Can I freeze it?
A: No, the texture changes too much.
Homemade Vegan Cottage Cheese
Ingredients
- 1 cup raw cashews (soaked)
- 1/2 cup unsweetened soy milk
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- Salt, to taste
- 2 tbsp nutritional yeast
Instructions
- Soak cashews for at least 2 hours, then drain.
- Blend cashews, soy milk, lemon juice, vinegar, and nutritional yeast until smooth.
- Add salt to taste and refrigerate before serving.
