If you’ve been missing the creamy, tangy taste of cottage cheese since going plant-based, this vegan cottage cheese recipe is about to become your new favorite staple. It’s the perfect balance of light, fluffy curds and a subtle cheesy flavor—without any dairy at all. The best part? It’s protein-packed, completely dairy-free, and comes together in just 10 minutes, so you can whip it up even on your busiest mornings.
I love this recipe because it’s not only quick, but also super versatile. You can enjoy it as a savory topping on toast with avocado and tomato, mix it into your breakfast bowls for extra creaminess, or keep it simple as a healthy snack straight from the fridge. Think of it as your go-to high-protein vegan cottage cheese that adapts to whatever you’re craving.
Unlike store-bought options, this homemade version uses wholesome, plant-based ingredients you probably already have in your kitchen. No strange additives, no fillers—just real food that nourishes your body and satisfies that cottage cheese craving. Whether you’re brand-new to dairy-free eating or a long-time vegan looking for fresh inspiration, this homemade vegan cottage cheese will quickly earn a permanent spot in your weekly plant-based meal prep.
Why I Love This Recipe
This vegan cottage cheese recipe has quickly become a staple in my kitchen because it’s simple, versatile, and delicious. In less than 10 minutes, you can make a fresh batch with just tofu, soy milk, and a few pantry staples—way more affordable than store-bought dairy-free versions.
Each serving is packed with plant-based protein (around 12 grams), keeping you full and energized without relying on processed powders. I also love how flexible it is—you can enjoy it savory on toast or in bowls, or sweet with fruit and a drizzle of maple syrup.
Plus, it’s perfect for meal prep. Make a batch on Sunday, and you’ll have a ready-to-eat, high-protein option in the fridge for up to 4 days—ideal for busy mornings, quick snacks, or even last-minute dinners. It’s easy, nourishing, and truly a kitchen game-changer.
Ingredients You’ll Need
Here’s what makes this recipe both delicious and nutritious:
- 1 block (14 oz) firm tofu (not extra firm, so it crumbles easily): Creates the cottage cheese curds and adds protein.
- 1 cup unsweetened soy milk (or other plant milk, but soy works best for creaminess + protein): For a creamy base—choose fortified for extra calcium.
- 2 tablespoons lemon juice + apple cider vinegar: The tangy combo that mimics dairy flavor.
- 1 tablespoon apple cider vinegar: Adds a subtle cheesiness and (if fortified) vitamin B12.
- 1 teaspoon miso paste (optional, for umami flavor).
- 1 teaspoon sea salt (adjust to taste).
How to Make the Best Vegan Cottage Cheese
- Crumble the tofu with your hands or a fork—aim for small, uneven curds.
- Blend the base (soy milk, lemon juice, vinegar, nutritional yeast, salt, miso if using) until smooth.
- Combine the base with the crumbled tofu. Gently stir so it looks like cottage cheese.
- Chill for at least 30 minutes so the flavors develop.
👉 Pro Tip: If you want a richer texture, stir in 1 tablespoon of tahini or cashew cream.
How to Eat Vegan Cottage Cheese (7 Creative Ways)
This isn’t just a recipe—it’s a meal-prep essential. Try it:
- On whole grain toast with sliced avocado and tomato.
- Mixed into a fruit bowl with berries, peaches, or pineapple.
- As a dip for veggies—add garlic powder + herbs for ranch vibes.
- Stirred into pasta or grain bowls for creaminess.
- Spread inside a wrap or sandwich with greens and roasted veggies.
- On top of a baked potato with chives and black pepper.
- Whipped into a smoothie for extra protein and creaminess.
Health Benefits of This Vegan Cottage Cheese
This vegan cottage cheese recipe isn’t just tasty—it’s packed with nutrition, too. Each serving delivers about 12 grams of plant-based protein, keeping you full and energized. Since it’s dairy-free, there’s no lactose, cholesterol, or hormones—just clean ingredients that are gentle on your body.
It’s also rich in key nutrients like calcium, iron, magnesium, and B vitamins (especially if you use fortified soy milk or nutritional yeast). Plus, the lemon and vinegar give it that classic tangy flavor without upsetting your stomach. Add in some tahini or avocado, and you’ve got extra heart-healthy fats for a creamy, nourishing boost.
Nutrition Breakdown (per 1 serving)
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | ~120 kcal | – |
| Protein | ~12 g | – |
| Carbohydrates | ~5 g | – |
| Fat | ~6 g | – |
| Fiber | ~2 g | – |
| Calcium | ~150 mg | 15% DV |
| Iron | ~2 mg | 10% DV |
| Magnesium | ~40 mg | 10% DV |
| Vitamin B12* | varies | 30–50% DV* |
*If using fortified nutritional yeast.
With its versatility, high protein content, and creamy texture, this vegan cottage cheese recipe is one of those staples that will keep you fueled, satisfied, and excited about plant-based eating.
Vegan Cottage Cheese FAQ
1. Does it really taste like cottage cheese?
Yes! Thanks to the tangy vinegar + lemon juice + tofu combo, it’s creamy, slightly tart, and curdy like the real thing.
2. Can I freeze it?
No—the texture will get grainy. Best to enjoy fresh within 3–4 days.
3. Can I use other plant milks?
Yes, but soy milk gives the creamiest result and adds protein. Oat or almond milk also work.
4. Is it good for weight loss?
Absolutely—it’s high in protein, low in calories (~120 per serving), and satisfying.
5. What if I don’t like tofu?
Try blending soaked cashews into the base and adding them to smaller tofu crumbles—this reduces the tofu flavor while keeping the protein.
Make It Part of Your Weekly Vegan Meal Prep
This recipe isn’t just a snack—it’s a meal-prep powerhouse:
- Make a batch on Sunday and store in a glass container.
- Use it for quick protein-rich breakfasts all week.
- Pack it into lunch bowls for work.
- Pair it with fruit for an easy post-workout snack.
💡 Pro Meal-Prep Hack: Double the batch and flavor half as savory (with herbs, garlic, black pepper) and half as sweet (with maple syrup, vanilla, and cinnamon) so you have options ready to go.