Print Options:

Keto Plant-Based Cottage Cheese

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!)

Courses ,
Time
Prep Time: 15 mins Total Time: 15 mins
Servings 4
Description

Yields: 2 cups (4 servings)
Macros Per ½ cup: 16g protein | 3g net carbs | 24g fat | 2g sugar

Ingredients
    Creamy Base
  • 1 Cup  Raw Hemp Hearts (soaked 15 mins)
  • 1/2 Cup  Raw Pumpkin Seeds  (pepitas)
  • 1/4 Cup Nutritional Yeast
  • 3 Tbsp Lemon Juice (fresh squeezed)
  • 1 Tsp Apple Cider Vinegar
  • 1 Tsp Pink Himalayan Salt
  • 1/2 Cup Unsweetened Almond Milk (or water)
    • Protein-Packed Curds
  • 1 Cup Extra Firm Tofu (pressed dry, crumbled into small curds)
  • 2 Tbsp Chia Seeds
    • Toppings
  • 1 Lemon Lemon Zest
  • Sprinkle Pink Himalayan Salt
Instructions
  1. Blend Base

    Drain hemp hearts.
    Blend with pumpkin seeds, nutritional yeast, lemon juice, vinegar, salt, and almond milk until smooth.

  2. Mix Curds

    In a bowl, combine blended base with crumbled tofu, chia seeds.

  3. Set Texture

    Rest 10 mins (chia seeds thicken mixture).

  4. Chill

    Refrigerate 1+ hour.

  5. Finish

    Drizzle with lemon zest, and sprinkle of pink himalayan salt.

Read it online: https://itsromab.com/recipe/keto-plant-based-cottage-cheese/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab