Tofu Cottage Cheese

Tofu combined with just three other ingredients makes a creamy, barely sweet vegan cottage cheese, perfect for blintzes or with fruit.

Yield: about 1 pound

Time: 10 minutes hands on, plus time to press and chill


  • medium bowl
  • potato masher, grater, or fork



Crumble the tofu and grate/mash until desired consistency.

Add remaining ingredients and mix well. It will seem a bit too wet; this liquid will be absorbed in the next step.

Chill for several hours and use as desired. (If it seems dry, add a bit more milk.)


* I like cashew milk for its hint of sweetness, but you can use any plain non-dairy milk, like soy or almond.

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Vegan cottage cheese