Easy Vegan Cottage Cheese Recipes

QUICK & EASY VEGAN COTTAGE CHEESE

Steps:

• Add the soft or silken tofu to a blender along with the nutritional yeast, apple cider vinegar, lemon juice, and salt. Mix until everything is completely smooth, stopping to scrape the sides as needed.
• Pour the soft tofu mixture into a medium bowl. Crumble the firm tofu into the silken tofu mixture. Mix to combine.

VEGAN COTTAGE CHEESE

Steps:

• You can watch the video in the post for visual instructions.In a medium bowl, crumble tofu with your fingers or use a fork. Don't make the pieces too small, as we need them for the texture.
• Add the other ingredients (except chives) to a different small bowl and stir with a whisk.
• Pour the mixture over the crumbled tofu and stir to combine. Taste and adjust seasonings, adding more salt/vinegar/nutritional yeast/onion powder, etc. to taste.
• Add fresh chives, stir, and chill for at least one hour. Enjoy on bread or baked potatoes!

VEGAN COTTAGE CHEESE

Steps:

• Place soaked cashews, lemon juice, coconut cream, water, distilled white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
• Pour the blended cottage cheese mix out into a bowl.
• Place the tofu into a separate shallow bowl and crumble it with a fork.
• Add the crumbled tofu and chopped chives to the blended cottage cheese mix and fold everything together gently so you don't break up the tofu.
• Place into the fridge for at least an hour to firm up and then enjoy.

EASY VEGAN COTTAGE CHEESE

Steps:

• Crumble tofu into a bowl. Mush with your hands until the texture is like cottage cheese curds.
• Mix with other ingredients until if resembles cottage cheese, adding more vegenaise or some water if necessary.
• Sprinkle with extra dill, if desired, or garnish with fresh herbs.
• Serve chilled. Enjoy!

HOW TO MAKE VEGAN COTTAGE CHEESE RECIPE

Steps:

• Combine the silken tofu, lemon juice, apple cider vinegar, yeast (understand whether it is vegan-friendly with this post) and salt in a blender. Keep blending it until the paste is smooth and has a nice texture. The material might stick to the walls of the blender at times so you would have to stir it with a spoon/ whisk or a spatula for a few minutes.
• You can add some fresh spices (pepper, oregano, cumin seeds etc) to enhance and enrich the flavor of the cottage cheese.
• Pour this mixture in a bowl and stir it to check for any lumps or air bubbles.
• Now use the firm tofu and crumble it fully so that it can be mixed properly with the silky mixture. Mix this with the paste that we have created in the above steps with the silken tofu.
• Stir well and combine both the mixtures and wrap this in a washed cheese cloth or muslin cloth and then squeeze it to get the excess water out, if any.
• Store this in the refrigerator for a while and then you can use it for the next five days. Don't let any water collect or as it will lead to bad odor and rancidity.

30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)

Steps:

• Chop the garlic.
• Add all of the ingredients to a food processor and blend until smooth.

VEGAN RICOTTA CHEESE

Steps:

• Mash the tofu with a fork in a medium bowl.
• Add all ingredients and mix until well combined.

VEGAN CHEESE

Steps:

• Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
• Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
• Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
• In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
• Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
• Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!

VEGAN COTTAGE CHEESE

Steps:

• Add the soft or silken tofu to a blender along with the nutritional yeast, apple cider vinegar, lemon juice, and salt. Mix until everything is completely smooth, stopping to scrape the sides as needed.
• Pour the soft tofu mixture into a medium bowl. Crumble the firm tofu into the silken tofu mixture. Mix to combine.

VEGAN COTTAGE CHEESE

Steps:

• Place the soaked cashews, ½ cup of tofu, water, vinegar, lemon juice, nutritional yeast flakes, and seasonings in a blender and pulse until smooth. Pour it into a bowl.
• Crumble the remaining tofu over the sauce mixture and stir to combine. Add up to 1/4 more water depending on your preference for thickness of the sauce. Cover and refrigerate for 30 minutes to an hour until chilled and thickened.

VEGAN COTTAGE CHEESE

Steps:

• Blend silken tofu, the juice of 1 lemon, the agave, the nutritional yeast, and 1 teaspoon of the sea salt until smooth. Taste, and adjust as needed. I ended up adding another ½ teaspoon of salt and the juice of another small lemon to mine because I thought it needed it.
• Now drain the package (don't press, just empty out the excess water) of firm tofu and crumble it into a bowl. Larger crumbles = large curd cottage cheese while smaller crumbles = small curd. Note that it will get a little finer crumbled in the next step, so don't overdo it.
• Sprinkle on the remaining teaspoon of salt and squeeze the remaining lemon over the crumbled tofu. Mix well with a fork or spoon.
• Now add the blended silken tofu mixture to a large container and mix the crumbled firm tofu into it until combined. It's going to look kind of liquidy--don't worry, it firms up in the fridge.
• Refrigerate for at least 2-3 hours, then serve as you wish and enjoy! It keeps in the fridge for about 4 days.
• This tofu cottage cheese would actually go really well with my homemade vegan tuna which you can find in my vegan tuna noodle casserole recipe, or also well with my vegan chicken salad--I'd even use it instead of the vegan mayo.

5-MINUTE VEGAN COTTAGE CHEESE (NO NUTS)

Steps:

• No need to press the tofu, but we do want to remove some of the water. Remove the block of tofu from the package, and wrap a tea towel or paper towels around it. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients, starting with the lesser amount of yogurt and salt.
• Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the "curds" are as small as you like.
• Taste for seasoning, adding more yogurt, garlic, and salt, if desired. Enjoy your healthy vegan cottage cheese right away, or refrigerate it for an hour or more to allow the flavors to mingle.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.