Buckwheat 'Cottage Cheese'

Buckwheat Vegan 'Cottage Cheese' recipe

Who’d think you can make vegan cottage cheese from… buckwheat?! As surprising as it sounds, this vegan cottage cheese is so creamy and has a texture that really reminds the ‘original’ cottage cheese many of us may remember from childhood. Homemade from very simple and wholesome ingredients, this makes a healthy hormone-, antibiotics- and cruelty-free alternative for your breakfast. 

Soaking buckwheat helps achive this creamy texture, but coconut milk adds that extra creaminess and nutty flavor to this bowl. 

Buckwheat Vegan Cottage Cheese Recipe

This vegan cottage cheese recipe makes not only delicious and takes you back in time, but it’s very nutritious too. It will help you meet your daily protein intake by adding almost 13 g, it is a source of complex carbs and rich in fiber. Besides these macronutrients, your bowl of buckwheat cottage cheese is full of many vitamins and minerals: manganese (helps with metabolism of amino acids, bone formation and reduces inflammation), copper (helps the body form collagen and absorb iron), magnesium (helps muscle and nerve function, supports immune system, regulates blood pressure), vitamin B6, phosphorus, vitamin B3 and many more.

This vegan cottage cheese recipe is enough for two portions. Serve it with fresh of frozen berries of your choice, nuts, coconut flakes or any other favorite toppings of yours! Make sure to consume it fresh, within one-two days.

Buckwheat Vegan Cottage Cheese Recipe

Vegan 'Cottage Cheese' with Buckwheat & Coconut

Creamy and chunky, slightly sweet with a coconut aftertaste - this vegan cottage cheese recipe makes a great filling delicious recipe for your breakfast.
Prep Time10 minutes
Resting Time2 hours
Total Time2 hours 10 minutes
Course: Breakfast, Dessert
Keyword: Gluten free, Nut free, Oil free, Vegan
Servings: 2
Calories: 438kcal


  • Blender or Food Processor


  • 1 cup buckwheat
  • 1/3 cup full-fat coconut milk
  • 1/3 cup coconut meat
  • 1 banana
  • 1 tsp vanilla extract optional
  • 1/2 cup forest berries fresh or frozen


  • Soak the buckwheat groats in a medium size bowl with 2-3 cups of water for 2 h or overnight.
  • After soaking, rinse the buckwheat and place into the blender/food processor (or into a bowl if you are using immersion blender). Add the rest of the ingredients except the berries and blend until desired consistensy.
  • Defrost the berries in you are using frozen ones. Serve the 'cottage cheese' topped with berries and any other toppings of your choice.

Nutrition Facts:

Nutrition facts per 1 portion of the Buckwheat Vegan Cottage Cheese recipe with listed in the recipe toppings:

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