You just need a handful of ingredients to make this satisfying vegan cottage cheese.
Cottage cheese is a soft white cheese with small curds and whey. Traditionally, cottage cheese is made by adding an acid to milk (like lactic acid-producing bacteria or vinegar). The acid causes the curds and whey to separate.
To make a vegan version of cottage cheese, we replace curds—the protein portion of cottage cheese—with a vegan protein, tofu.
Did you know that tofu is considered by some to be a vegetable cheese? It’s super simple—you don’t even have to press the tofu first. Just crumble it up with your fingers.
The whey: We use a vegan sour cream to get the milky consistency of whey in cottage cheese.
The flavor: Cottage cheese is very salty and tangy. That’s where the seasonings and vinegar come into the mix!
I recommend eating this vegan cottage cheese on a wedge of iceberg lettuce with a raspberry balsamic dressing drizzled over the top. Yum!
- 7 ounces extra-firm tofu
- ½ cup vegan sour cream
- 1 ½ teaspoon white wine vinegar
- 1/2 teaspoon salt
- ½ teaspoon garlic powder
- Parsley for serving (optional)
- Crumble the tofu with your fingers.
- Stir in the remaining ingredients.
The only ingredients you need for this recipe are vegan sour cream, tofu, spices, and vinegar.
I use a vegan sour cream from Harris Teeter that is made out of butter beans, oats, coconut oil, stabilizers, and citric and lactic acid.
Gently crumble the tofu. Then stir in the remaining ingredients.
It looks exactly like cottage cheese!
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