This Keto Plant-Based Cottage Cheese is a game-changer for anyone craving a creamy, high-protein snack or breakfast while staying low-carb and dairy-free! Made with nutrient-packed hemp hearts, pumpkin seeds, and tofu, it delivers 16g of protein per serving with just 3g net carbs. The chia seeds add the perfect thick texture, while lemon zest and Himalayan salt give it a bright, tangy finish. Whip it up in just 15 minutes (plus chilling time) for a keto-friendly, vegan alternative to traditional cottage cheese. We are not trying to replicate dairy based cottage cheese here, just the macros of it (but better macros of course!)
Keto Plant-Based Cottage Cheese
Description
Yields: 2 cups (4 servings)
Macros Per ½ cup: 16g protein | 3g net carbs | 24g fat | 2g sugar
Ingredients
Creamy Base
Protein-Packed Curds
Toppings
Instructions
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Blend Base
Drain hemp hearts.
Blend with pumpkin seeds, nutritional yeast, lemon juice, vinegar, salt, and almond milk until smooth.
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Mix Curds
In a bowl, combine blended base with crumbled tofu, chia seeds.
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Set Texture
Rest 10 mins (chia seeds thicken mixture).
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Chill
Refrigerate 1+ hour.
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Finish
Drizzle with lemon zest, and sprinkle of pink himalayan salt.