Homemade Vegan Cottage Cheese: 4-Ingredient Easy & Creamy Delight - vox recipes

Q: What is Miyoko's cottage cheese made of?

Miyoko’s cottage cheese is made with organic cultured oat milk and sunflower seeds , delivering a creamy, tangy, and nutrient-dense dairy-free alternative. It uses live cultures, sunflower oil, and other natural ingredients to create a familiar taste and texture without dairy or soy. While store-bought options like Miyoko’s are convenient, making your own with four simple ingredients lets you skip additives and keep it clean

Q: Can I make cottage cheese without rennet?

Absolutely. In fact, this homemade vegan cottage cheese recipe uses no rennet at all . Instead of enzymes, we rely on the natural curdling properties of lemon juice (an acid) combined with high-protein plant milk . This combination does the job beautifully no animal-based ingredients needed. It’s the same method used in many simple homemade cheese recipes, dairy or not. For a creamy protein boost without the hassle of rennet, this recipe is an ideal alternative. If you're someone who enjoys low-effort recipes that still deliver big, protein-forward results, this one fits right in with other smart ideas like our egg bites .

Question 1

What is a vegan substitute for cottage cheese?

Accepted Answer

One of the best vegan substitutes for traditional cottage cheese is a blend of curdled high-protein non-dairy milk and plant-based yogurt exactly what we’ve used in this recipe. The curdled milk mimics the signature lumpy texture, while vegan yogurt adds creaminess and tang. You can also use store-bought vegan cottage cheeses, but making it at home gives you full control over texture, salt level, and creaminess.
If you're looking for similar uses of cottage cheese in high-protein dishes, try swapping this vegan version into recipes like these cottage cheese pancakes or even a protein-packed pizza crust.

Question 2

What is Miyoko's cottage cheese made of?

Accepted Answer

Miyoko’s cottage cheese is made with organic cultured oat milk and sunflower seeds, delivering a creamy, tangy, and nutrient-dense dairy-free alternative. It uses live cultures, sunflower oil, and other natural ingredients to create a familiar taste and texture without dairy or soy. While store-bought options like Miyoko’s are convenient, making your own with four simple ingredients lets you skip additives and keep it clean

Question 3

How do I make homemade cottage cheese from scratch?

Accepted Answer

Traditionally, homemade vegan cottage cheese is made by heating dairy milk, adding an acid (like lemon juice or vinegar), and separating the curds from the whey. Our vegan version mirrors this process:
Heat high-protein non-dairy milk with lemon juice and salt.
Once curdled, strain using a cheesecloth.
Mix with unsweetened vegan yogurt.
Adjust seasoning and chill.
This method keeps things simple, dairy-free, and delicious great for anything from savory bowls to chilled sweet treats like cottage cheese mousse.

Question 4

Can I make cottage cheese without rennet?

Accepted Answer

Absolutely. In fact, this homemade vegan cottage cheese recipe uses no rennet at all. Instead of enzymes, we rely on the natural curdling properties of lemon juice (an acid) combined with high-protein plant milk. This combination does the job beautifully no animal-based ingredients needed. It’s the same method used in many simple homemade cheese recipes, dairy or not.
For a creamy protein boost without the hassle of rennet, this recipe is an ideal alternative. If you're someone who enjoys low-effort recipes that still deliver big, protein-forward results, this one fits right in with other smart ideas like our egg bites.

Easy Homemade Vegan Cottage Cheese Recipe

Ingredients

Instructions

Notes

Nutrition