Tofu Cottage Cheese Vegan Recipe

This incredible vegan tofu cottage cheese recipe is a game-changer! Inspired by a friend's recipe from "The Best of Silver Hills Delicious Vegetarian Cuisine," this creamy, dreamy spread is perfect for lasagna (try it in recipe #238046!), baked potatoes, or on crusty rye bread. Skip the dairy and enjoy a healthier, plant-based alternative that's surprisingly easy to make. Prepare to be amazed!

Prep Time 10 mins
Cook Time 15 mins
Calories 170.5 kcal
Protein 20g
Rating 0.0 (1 Reviews)
Tofu Cottage Cheese Vegan 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tofu Cottage Cheese Vegan

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How to Make Tofu Cottage Cheese Vegan

  1. Crumble 14 ounces (400g) firm or extra-firm tofu into a medium bowl.
  2. In a high-speed blender, combine 1/2 cup (120ml) nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Blend until completely smooth and creamy.
  4. With the blender running, slowly add enough pickle juice or water (start with 2-4 tablespoons) to reach your desired consistency. You may need more or less depending on your blender and the tofu's moisture content.
  5. Gently pour the blended mixture over the crumbled tofu and stir until evenly combined.
  6. Cover and refrigerate for at least 2 hours to allow the flavors to meld. The longer it chills, the better it tastes!

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

7g

Fat

10g

Carbs

2g