Dairy Free Cottage Cheese
My dairy-free cottage cheese recipe is made with 4 ingredients and tastes JUST like cottage cheese! It’s a simple recipe with over 15 grams of protein!
Servings 4 servings
Calories 99kcal
Ingredients
- 14 ounces firm tofu
- 1/2 cup dairy free yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- In a mixing bowl, add the tofu and crumble using a fork.
- Add the yogurt, lemon juice, and salt, and mix until the desired texture is achieved. For a smooth cottage cheese, you can gently blend everything together.
- Serve immediately or refrigerate for 30 minutes to firm up.
Notes
TO STORE: Leftover cottage cheese can be stored in an airtight container in the refrigerator for up to 4-5 days.
TO FREEZE: Place the cottage cheese in a freezer-safe container and freeze it for up to three months. Let it thaw overnight in the fridge.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 3g | Protein: 15g | Fat: 4g | Sodium: 304mg | Potassium: 39mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg | NET CARBS: 1g