Vegan cottage cheese

Name: Vegan cottage cheese
Prep time: 10 minutes
Yield: 7
Ingredients: 1 (16-ounce) block silken tofu, drained; 1 to 1½ tablespoons lemon juice; 1 teaspoon apple cider vinegar; 0.25 teaspoon salt, plus more to taste; 12 ounces firm or extra-firm tofu, drained; toasted sourdough bread; cherry tomatoes, chopped cilantro, and green onion tops; blueberries, raspberries, and fresh mint; almonds, raisins, and maple syrup

Cottage cheese is having a moment. It’s showing up on toast, in snack bowls, and in all kinds of recipes online. This vegan cottage cheese is made with two kinds of tofu, a squeeze of lemon, and a pinch of salt, and it’s ready in about 10 minutes.

It’s tangy and lightly salty, with soft little curds, and it pairs just as well with fruit and maple syrup as it does with tomatoes and fresh herbs. Make a batch, keep it in the refrigerator, and you’ll have an easy high-protein breakfast or snack ready whenever you need it.

Preparation Time: 10 minutes

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Ingredients

SERVINGS:

Calories: 80 Protein: 8 g

Creamy base

1 (16-ounce) block silken tofu, drained
1 to 1½ tablespoons lemon juice
1 teaspoon apple cider vinegar
0.25 teaspoon salt, plus more to taste

Curds

12 ounces firm or extra-firm tofu, drained

For serving (optional)

toasted sourdough bread
cherry tomatoes, chopped cilantro, and green onion tops
blueberries, raspberries, and fresh mint
almonds, raisins, and maple syrup

Preparation

Blend the base: Add the silken tofu, lemon juice, apple cider vinegar, and salt to a blender. Blend until completely smooth, with no lumps, scraping down the sides as needed.
Make the curds: Pat the firm tofu dry with a towel, then crumble it with your fingers or a fork into small, pea-size pieces. Small, uneven pieces look the most like cottage cheese.
Combine: Pour the creamy base into a bowl and gently fold in the crumbled tofu, just until combined, so the curds keep their shape.
Taste and serve: Taste and add more salt or lemon juice, if needed. Serve right away, or refrigerate until ready to serve.

Overhead view of two slices of toasted sourdough with vegan cottage cheese, one topped with blueberries, raspberries, and mint and the other with cherry tomatoes, cilantro, and green onion, next to a bowl of vegan cottage cheese with berries, almonds, and raisins, a latte, and a lavender napkin.

Tips

Pat the firm tofu dry: Extra water makes the spread runny, so press it gently with a towel before crumbling.
Blend until completely smooth: Any lumps left in the silken tofu will make the spread grainy.
Fold gently: Stirring too hard breaks the curds down into the cream, and you lose the cottage cheese texture.
Add lemon a little at a time: Add it ½ teaspoon at a time and taste as you go, until it’s as tangy as you like.
Customize the flavor: Add a little more salt for savory toast, or keep it mild for fruit and maple syrup.
No blender? Mash the silken tofu very well with a fork or whisk until smooth, then stir in the remaining ingredients.
Savory toast: Spread it on toasted sourdough, sprinkle with a pinch of salt, and top with cherry tomato wedges, chopped cilantro, and sliced green onion.
Sweet toast: Spread it on toasted sourdough and top with blueberries, raspberries, and a few mint leaves.
Berry snack bowl: Top a bowl with a handful of berries, a few almonds, and some raisins, then finish with a drizzle of maple syrup.
Meal prep: Make a batch at the start of the week and divide it into small containers for quick breakfasts and snacks.
Storage: Refrigerate in an airtight container for up to 3 to 4 days. Stir before serving, since a little liquid may separate.