Dairy Free Cottage Cheese

This dairy free cottage cheese uses just 4 ingredients, 1 bowl, and takes 5 minutes to make! If you’re sick of missing out on all the cottage cheese recipes because you’re dairy free, then this vegan version is going to be a must make!

Course Condiments

Cuisine Australian

Prep Time 5

Total Time 5

Servings servings

Calories 92kcal

Author Sally

Ingredients

300 grams firm tofu drained
¾ cup dairy free yoghurt unsweetened
1 tablespoon lemon juice
½ teaspoon salt

Instructions

Drain the tofu and pat dry using paper towels. No need to press it.
Crumble the tofu with your hands, then mash it with a fork until it is even in texture.
Add ½ cup of dairy free yoghurt, lemon juice, and salt. Stir well to combine.
Gradually add the remaining yoghurt, one tablespoon at a time, until you achieve your desired consistency which should be thick and creamy, but still with a lumpy, soft texture.
Taste and adjust with more lemon juice or salt if needed. Serve straight away or store in the fridge until ready to use.

Video

Notes

Storage: Store the dairy free cottage cheese in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, as it may separate a little.

Nutritional Information: The information provided below is an estimate only. I recommend calculating these yourself based on the tofu and the dairy free yoghurt used as these can vary between brands.

Nutrition