Mar 02, 2016

Vegan (Tofu) Cottage Cheeze


vegan cottage cheese

Hello, stranger! Yes, it has been a while. Too long. We had company visiting AND I was finishing up (yes, I finished!) my nutritional studies program. I am now certified in plant-based nutrition through Dr. Campbell’s amazing course at eCornell University. Yay!!! I can’t tell you how excited I am to have this certification under my belt because it means that I will be able to help more people on their plant-based journeys to health. Much was realized during the course of study and this learning has fueled my ever-present, insatiable desire to know even more about health and nutrition. So onward I continue towards more eduction.

In the meantime, I will still be posting plant-based recipes for you, yes indeed, and probably with more articles about evidence-based nutrition along the way. 🙂 Expect more low-fat and raw food recipes with a greater emphasis on whole foods. Sorry, there won’t be as many recipes for heavy, baked goods with refined flours but, hey, I have a TON of those on this site already!

Today’s recipe is so, so easy. If you were ever a fan of cottage cheese (my hand would be raised if I weren’t typing!), you will love this. My dad, rest his beautiful soul, loved cottage cheese and I learned to enjoy it as he did, on a slice of toast, open-faced, with gobs of black pepper. Yeah. That’s how we rolled back then. And THIS plant-based version is dairy-free of course, looks, tastes and has almost an identical consistency to what we used to enjoy. This one’s for you, Daddy! ?

vegan cottage cheese 2


P.S. I recently got my first tattoo!!! It is a Sanskrit word, ahimsa, which loosely means “do no harm to any living creature.” There’s a lot more to the definition than that. It has a deeper, spiritual meaning and is something I strive towards. My birthday is tomorrow and this is a present to myself for turning SIXTY and being in perfect health. My tattoo is completely healed in only 10 days! The power of plant-based eating, y’all!!!

helyn tat

Healthy trails,

Helyn Signature






Vegan Tofu Cottage Cheeze

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

Serving Size: 1/2 cup

A yummy plant-based alternative for cottage cheese!


  • 1 cup unsweetened, plant-based milk (I used soy)
  • 2 tsp lemon juice
  • 1 tsp coconut sugar or other minimally processed sweetener
  • 2 tsp tapioca starch (or any thickener you prefer--corn starch or arrowroot would also work)
  • 2 TBS nutritional yeast (a.k.a nooch)
  • 1 block extra-firm tofu of your choice
  • 1/4 tsp salt or to taste (optional)


  1. Make a slurry with the tapioca by adding a few teaspoons of water to it and stirring well. Set aside.
  2. Combine the milk, lemon juice, sugar and salt (if using) in a small saucepan and heat until almost boiling.
  3. Pour in the starch slurry (you may need to stir it again before adding as it tends to clump up on the bottom when it sits). Whisk well to combine and continue to heat until the mixture thickens (just a minute or two).
  4. Remove from heat and let cool.
  5. Press the tofu between some paper towels to remove excess water. Crumble it up and combine with the milk mixture.
  6. Add the nooch and stir gently to combine.
  7. Stores well refrigerated for up to 5 days.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin

20 responses to “Vegan (Tofu) Cottage Cheeze”

  1. Hi Helyn,

    sounds great I too was a big cottage cheese lover! Thanks for sharing this! Love the tatoo!



  2. JCB says:

    Congratulations on your certification! Ahimsa is my goal in life, also. Thank you for sharing your delectable recipes that make the journey so enjoyable.

  3. Anne-Marie says:

    Hi Helyn, Congratulations on your certification, tattoo and…. your birthday…. SIXTY! Wow, you look fabulous and radiant! Have a wonderful birthday and a happy new year!

  4. Sharon says:

    This sounds so good and so easy. I can’t wait to try it.
    Congratulations on your certification, and on your beautiful tattoo!

  5. Paula says:

    I am so excited to hear you will be posting more whole raw recipes. BTW you look great for 60!!! Happy birthday.

  6. Cindi says:

    We always loved cottage cheese with canned fruit (pears and peaches especially) but have had to forego that since being vegan. Do you think this recipe would work for that? I always think of tofu as being more for savory use. I can’t believe it would have the flavor. What a chicken I am! I just need to try it…

  7. Carla Golden says:

    I used to love putting black pepper on cottage cheese too! Now I can again thanks to your recipe! xo

  8. Phoebe says:

    Congrats on finishing your certificate and HAPPY BIRTHDAY! (Your tattoo is awesome!!!) I’ll definitely be saving this recipe to try soon! Looks great!

  9. Janet GLESSNER says:

    Hi Helyn:
    Congratulations on earning your certificate and I like your tattoo! Happy belated birthday and I must say you look wonderful!!
    I recently had knee surgery, but as soon as I am moving around better I am going to make the tofu cottage cheese and I love black pepper!
    Peace and happiness,

    • helynskitchen says:

      Hi Janet! Thanks for your kind words. Wishing you a speedy recovery which I’m sure it will be with the power of plant-based eating! Enjoy the “cheese”

  10. Brian says:

    Hello, how many servings is recipe meant to yield?

Leave a Reply

Your email address will not be published. Required fields are marked *