this easy 4 ingredient homemade vegan cottage cheese is packed with protein and a great substitute for regular cottage cheese! it isn’t hard to make and you will be so impressed.
the inspiration
I have made a lot of vegan cheese recipes. I mean truly we have covered so many bases. However, one I was a little hesitant to touch which was a vegan cottage cheese. Partly, because prior to going vegan I HATED cottage cheese.
So, if I am being honest making a vegan cottage cheese was low on my priority list. But in all fairness I haven’t had cottage cheese since probably 2005. I figured with having been 20 years it was time to give a vegan version a chance.
And here we are with a vegan cottage cheese recipe! The best part is it actually isn’t hard to make at all. While it has been a long time since I had cottage cheese, this recipe totally changed my perspective on it.
the ingredients
- Pea Protein Milk or High Protein Non-Dairy Milk: you need a high protein milk so it will curdle. My go to is always Ripple. However, you can use any non-dairy milk that has at least 7g of protein per serving. Soy milk would also work really well here.
- Lemon Juice: the acid of the lemon juice is here to help curdle the
- Salt: to add saltiness to the vegan cottage cheese.
- Vegan Yogurt: this will be added to the vegan curds to make them creamy. You can use any unsweetened and unflavored vegan yogurt you like. I like to use Kite Hill almond milk or Greek-style.
what is cottage cheese?
I feel like most people do know what cottage cheese is but in case you don’t know I will tell you! Cottage cheese is really just fresh cheese curds that is then mixed with a cream or milk. So, this is actually very easy to make vegan!
You might be wondering how… but I bet you didn’t realize how easy it is to make vegan curds. We have done it before when we made vegan cream cheese. It is very easy to make you just need high protein non-dairy milk and an acid.
making vegan curds
The first step to this whole process is to boil your high protein non-dairy milk with salt and lemon juice. This will add acidity and saltiness to the vegan curds. Let it come to a boil on the stove and then continue to cook for about 7 more minutes. The whole process should take around 15 minutes.
You will see the curds separate from the whey (liquid in the pot). This is exactly what we want because those curds are the base of our vegan cottage cheese. It is important to use a high protein milk for this to allow this process to happen. If you use something like almond or cashew milk there won’t be enough protein in it for this to happen.
straining the vegan curds
To separate the curds from the whey you will need a few things: bowl, strainer, and cheesecloth. Cheesecloth is pretty inexpensive and can be found at grocery stores. However, you can also order it online if you like.
All you need to do is then scoop the liquid on top of the cheesecloth that is sitting on the bowl and strainer. Then let gravity do all the work! Once I have scooped out a decent amount I will just pour the rest in. However, it is important to be careful because it will be hot.
Let it sit there for at least 10 minutes but you can let it sit there for up to 30 minutes. This allows it to drain out.
the final part
Once everything has cooled you can then use your hands to squeeze out more of the whey from the curds. This is important to do as we need to get just the curds separated. So, once it is cooled enough, please don’t burn your hands, you will give it one more final squeeze.
Then, you will be left with curds. It is so simple to do! Now you did it you have vegan cheese curds.
finishing the vegan cottage cheese
Now, once you have your vegan curds you can add in a little vegan yogurt to help add the creaminess to it. You can add as much vegan yogurt a you like I kept mine on the smaller side. As I didn’t want this to be too creamy.
So just scoop in as much as you desired and then gently mix. Be careful when you mix to maintain the curds. Because they aren’t as sturdy as dairy curds they can be easily mushed up.
You can then taste it and add in any additional salt. While you can enjoy it right away, I do think it is better to put it in the fridge to chill.
more vegan cheese recipes
vegan cottage cheese faq
- Is this recipe soy free? Yes, depending on the non-dairy milk you use and vegan yogurt.
- Is this recipe nut free? Yes, depending on the vegan yogurt you use.
- Is this recipe gluten free? Yes.
- How long does the vegan cottage cheese in the fridge? Up to 4 days.
- How much vegan cottage cheese does this make? It will make 8 ounces (227g).
- Can I do this without making vegan cheese curds? If you don’t want to go through the process of making curds another idea I originally had for making the vegan cottage cheese was to use tofu. You can crumble tofu with your hands. Place it in a salt water brine for at least 12 hours. Then, do the same process with adding vegan yogurt to make it creamy.
- How can I enjoy this vegan cottage cheese? There are so many ways to use this! Enjoy it with fruit, veggies, drizzle over agave or maple syrup. The ways to use it are endless.
- Does this actually taste like cottage cheese? Well, it has been a very long time since I had cottage cheese. I do think this has a creaminess and saltiness to it that is reminiscent of a cottage cheese. It is also high in protein just like regular cottage cheese.
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Vegan Cottage Cheese
Equipment
Ingredients
- 4 cups pea protein or high protein milk
- ¼ cup fresh lemon juice
- 3 ounces vegan yogurt, unsweetened and unflavored
- 1 teaspoon salt add more to taste
Instructions
- In a pot add the non-dairy milk, salt, and lemon juice. Cook on the stove for 15 minutes. Start with high heat to bring it to a boil and cook the remaining of the 15 minutes on a medium low. Watch it so it does not boil over.
- Place a large piece of cheesecloth over a sieve or strainer and then place in a pot to catch the liquid. Pour the curdled non-dairy milk carefully into the cheesecloth or scoop it in. Allow it to sit for at least 10 minutes (or up to 30 minutes). This will get a lot of the liquid out. Then once it is cool enough to handle use your hands to squeeze out more excess liquid.
- Take the curds and place them in a bowl. Add in the vegan yogurt and gently mix together. Don’t be too rough as to not break up the curds.
- Taste and add more salt. Enjoy right away or chill in the fridge for at least 30 minutes.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- This recipe makes 8 ounces (227g) of vegan cottage cheese.
- I prefer fresh lemon juice because the one in the bottle has a very strong flavor.
- If you prefer the vegan cottage cheese to be creamier you can add in more vegan yogurt.
The measurements appear off screen so I can’t read them.
Hi Merryl, I am unsure why you are having any issue as I just checked it on all my devices and the measurements show up fine but here you go
4 cups pea protein or high protein milk
¼ cup fresh lemon juice
3 ounces vegan yogurt, unsweetened and unflavored
1 teaspoon salt add more to taste
Thank you so much. I know it’s been a while since I asked you, but have just found your recipe again & found out that I had questioned the recipe. It is showing up now, perhaps it was an error on my end and or phone. Thank you for your reply though. Much appreciated & thank you for the recipe as I’m intolerant to soy products & many of the vegan cottage cheese recipes are made with soy.
Ok update to my last review! I used Ripple and it curdled at first but seemed to thin out. Added some crumbled tofu to thicken it a little and let it cook for 5-6 minutes in the mixture. Pored it into the cheesecloth and it did thicken and the curds were more pronounced! I am going to try bottle lemon and juice next time to see if that helps (some lemons vary in acidity so bottled juice is usually more consistent) It is definitely taking cottage cheese shape as it cools and drains/squeeze out more liquid in the cheese cloth so don’t give up if you think it’s not working! I will definitely experiment with other milks as well. Fun!
Excellent plant based Cottage Cheese. Surprisingly similar to the real thing !
Hi HG thank you so much! So glad you enjoyed it!! thank you for trying and taking the time to leave a comment/review 🙂
Hello
I tried this but all that happened was all the liquid boiled off. No curds formed – wasted 960 ml of pea milk.
Any thoughts?
Was looking forward to making this.
Hi Ruth. I have to be honest I have no idea. I have curdled pea protein milk many times and never had a problem. Just out of curiosity was it Ripple or another brand?
I’m so excited! This worked great and now I can have my beloved cottage cheese again! How long would it keep in the fridge?
Hi Nicole, so excited for you to try! Sure here it is from the FAQ section “How long does the vegan cottage cheese in the fridge? Up to 4 days.”
No way
I’m in the process of making it again. It’s so good and filling. I paired it with home made granola and strawberries 😋. It was so filling and satisfying! The milk I used was Flax Milk and it produced a decent amount of curds.
Yay I am so glad you enjoyed it!!! flax milk is usually higher protein so it works out well here!
Hello, thank you for a great recipe and I just ordered your recipe book. What can I make with the remaining liquid?
You are so welcome! I like to use it in sauces, in my protein bagels, or in soups!