If you want a creamy, high-protein, dairy-free cottage cheese, this recipe is a great one to keep in your fridge. It is smooth, slightly tangy, and has soft little tofu curds that look and feel like classic cottage cheese. It is easy to make in just a few minutes with simple ingredients.
Servings: 4 (about 2 cups total)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Why I Love This Recipe
I started making this recipe because I wanted something that tasted creamy without using dairy. After trying a few versions, I found that blending part of the tofu while leaving the rest crumbled gave the best texture. It reminds me of cottage cheese but with fresh, simple ingredients. Now I keep a batch in the fridge almost every week because it is quick, filling, and works with so many meals.
What makes this recipe special:
- Rich and creamy without dairy.
- High in plant protein.
- Ready in about 10 minutes.
- Uses easy-to-find ingredients.
- Great for breakfast, lunch, snacks, or meal prep.
- Easy to adjust to your taste.
What You’ll Need
- 14 ounces (396 g) extra-firm tofu, drained
- 7 ounces (198 g) silken tofu
- 2 tablespoons unsweetened soy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon white miso paste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Tools
- Food processor or high-speed blender
- Mixing bowl
- Rubber spatula
- Measuring spoons
- Measuring cups
- Airtight container
Substitutions and Variations
- Use firm tofu if extra-firm is unavailable.
- Use oat milk instead of soy milk.
- Add 1 tablespoon fresh chopped chives.
- Add 1 tablespoon chopped fresh dill.
- Mix in cracked black pepper for extra flavor.
- Add a pinch of smoked paprika for a smoky taste.
Make Ahead Tips
- Make up to 5 days ahead.
- Stir well before serving.
- Flavor gets even better after chilling for a few hours.
Why This Recipe Works (Quick Science)
The extra-firm tofu gives the recipe its small curds, similar to dairy cottage cheese. Silken tofu blends into a smooth cream that coats those curds. Lemon juice and apple cider vinegar add acidity, making the flavor brighter. Nutritional yeast and white miso paste bring savory, cheesy notes without using dairy.
Recipe
Step 1: Blend the Creamy Base
Add 7 ounces silken tofu, 2 tablespoons soy milk, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon white miso paste, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon fine salt, and ¼ teaspoon black pepper to a food processor. Blend for about 1 minute until very smooth and creamy.
Step 2: Crumble the Tofu
Crumble the 14 ounces drained extra-firm tofu into small cottage cheese-sized pieces using your hands. Try to keep the curds uneven for a more natural texture.
Step 3: Mix Everything Together
Pour the creamy blended mixture over the crumbled extra-firm tofu. Fold everything together gently with a rubber spatula until every tofu curd is coated. Do not overmix so the curds stay whole.
Step 4: Chill and Serve
Transfer the vegan tofu cottage cheese to an airtight container. Chill for at least 30 minutes before serving for the best texture and flavor.
Pro Tips
- Drain the extra-firm tofu well so the cottage cheese stays thick.
- Blend the silken tofu until completely smooth.
- Fold gently so the tofu curds keep their shape.
- Chill before serving for the best texture.
- Taste before storing and add a little more lemon juice if you like extra tanginess.
Macros Information
Approximate per serving:
- Calories: 140
- Protein: 14 g
- Carbohydrates: 5 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 360 mg
Common Mistakes
- Using soft tofu instead of extra-firm for the curds.
- Skipping the draining step.
- Blending all of the tofu together, which removes the cottage cheese texture.
- Adding too much liquid, making the mixture runny.
- Not chilling before serving.
What to Serve With
- Toast
- Bagels
- Crackers
- Fresh cucumber slices
- Tomato slices
- Avocado toast
- Baked potatoes
- Green salad
- Fresh fruit
- Roasted vegetables
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Stir before serving because a little liquid may separate.
- Do not freeze because the texture changes after thawing.
FAQ
Q: Can I use only extra-firm tofu?
A: Yes, but the texture will be less creamy.
Q: Can I use another plant milk?
A: Yes. Unsweetened oat milk or almond milk both work well.
Q: Is this recipe gluten-free?
A: Yes, if your white miso paste is certified gluten-free.
Q: Can I blend everything together?
A: You can, but it will become more like a creamy spread than cottage cheese.
Q: How long does it last?
A: It stays fresh in the refrigerator for up to 5 days.
Final Thoughts
This vegan tofu cottage cheese is simple, creamy, and packed with protein. It is a great recipe to make once and enjoy all week. Whether you spread it on toast, add it to a salad, or enjoy it with fresh fruit, it is an easy dairy-free option that tastes fresh and satisfying. If you make it, leave a comment and share how you served it or any changes you made.