This dairy-free cottage cheese recipe only takes 3 mins to make from scratch using 5-7 simple ingredients! If you’re looking for cottage cheese without dairy, try this recipe!
All you need to make cottage cheese dairy-free is unsweetened dairy-free yogurt, lemon juice, salt, nutritional yeast, and tofu! As an additional option, I recommend adding garlic powder and miso paste for a flavour similar to cottage cheese!
Recipe for Dairy-Free Cottage Cheese
Using dairy-free yogurt with crumbled tofu mimics the texture and protein count as cottage cheese, while the other ingredients season it to taste like a creamy, slightly tangy, savoury cottage cheese but without dairy.
This recipe is so easy, all you need to do is mix together a few ingredients in a bowl to create a creamy and crumbly high protein cottage cheese that’s dairy-free, vegan, gluten-free and nut-free!
Whip this up in just 3 minutes and keep it in a tightly sealed container in the fridge for up to 4-5 days to enjoy however you’d like.
Ingredients
- Dairy-Free Yogurt (unsweetened)
- Nutritional Yeast
- Lemon Juice
- Salt
- Miso paste (optional)
- Garlic Powder (optional)
- Tofu (extra-firm)
This Cottage cheese is dairy-free, vegan, gluten-free and nut-free.
How To Make Cottage Cheese Dairy Free
To begin making your dairy-free cottage cheese, mix the dairy-free yogurt, nutritional yeast, lemon juice, miso paste and garlic powder in a bowl with a whisk or a fork until smooth.
Next, use your fingers or the back of the fork to crumble up the extra firm tofu and combine it into the mixture. Voila!
Preferably let the cottage cheese sit for about an hour or longer to allow the flavours to combine well or you can enjoy this right away.
Store in a tightly sealed container in the fridge for up to 405 days and enjoy however you would like!
Watch me make it on YouTube here.
Dairy-Free Cottage Cheese
Ingredients
- 1.5 cup unsweetened dairy-free yogurt plain or greek yogurt
- 1 tbsp nutritional yeast
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1 tsp miso paste optional
- 1/2 tsp garlic powder optional
- 1 pack extra firm tofu around 400g, crumbled
Instructions
- To begin making your dairy-free cottage cheese, mix the dairy-free yogurt, nutritional yeast, lemon juice, miso paste and garlic powder in a bowl with a whisk or a fork until smooth.
- Next, use your fingers or the back of the fork to crumble up the extra firm tofu and combine it into the mixture. Voila!
- Preferably let the cottage cheese sit for about an hour or longer to allow the flavours to combine well or you can enjoy this right away.
- Store in a tightly sealed container in the fridge for up to 4-5 days and enjoy however you would like!
Nutrition
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
Leave a Comment