Vegan Cottage Cheese
This vegan cottage cheese is easy to make and only 4 ingredients! Pair it with your favorite fruit or veggies.
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.
Nutrition
Serving: 114gCalories: 62kcalCarbohydrates: 2.3gProtein: 4gFat: 4.4g
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