Cottage Cheese Smoothie
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This cottage cheese smoothie is thick, creamy and tastes like dessert. Plus, it’s packed with over 17 grams of protein. No protein powder needed!
Cottage cheese is having a moment and I’m here for it! I recently shared the viral cottage cheese ice cream, frozen cottage cheese bark and now this cottage cheese smoothie!
For this smoothie we’re blending up cottage cheese with frozen raspberries, bananas, almond milk and a touch of honey. It tastes like cheesecake in smoothie form but is packed with over 17 grams of protein, which makes it a great post-workout snack or quick on-the-go breakfast.
Why You Gotta Try This One
Cottage cheese might not be the first thing you think to toss in a blender, but once you try it in a smoothie, you’ll get it. This combo of frozen raspberries, banana, and cottage cheese gives you major cheesecake vibes with a creamy texture that’s next-level satisfying.
Ingredients Needed
- almond milk – used as the liquid base for this smoothie. I like using unsweetened vanilla almond milk as it adds a touch of vanilla flavor without any added sugars. If you only have plain almond milk on hand you could add a splash of vanilla extract for a hint of vanilla flavor.
- cottage cheese – the key ingredient in this recipe, providing a creamy texture and rich flavor with plenty of protein. I used full-fat Good Culture cottage cheese, but low-fat will work as well. Full fat will be creamier though!
- frozen banana – this helps to make this smoothie super thick and creamy and adds some natural sweetness.
- frozen raspberries – adds some tartness to balance out the sweetness of the banana and honey. Plus, raspberries add fiber and antioxidants!
- honey – a touch of honey to balance out the tartness of the raspberries. Feel free to adjust the amount based on your personal preference.
Make it Your Own
Want to mix things up? Here are a few easy ways to tweak this smoothie:
- Swap the sweetener: Not a honey fan? Use maple syrup or a pitted medjool date instead. You can also skip the sweetener entirely if your banana is super ripe.
- Toppings: The options are endless when it comes to smoothie toppings. Some of my faves are fresh berries, seeds or nuts, a drizzle of nut butter and shredded coconut.
- Add frozen veggies: Frozen cauliflower or zucchini can add creaminess without altering the taste much. This is one of my favorite ways to sneak veggies into my smoothies!
How to Make
This cottage cheese smoothie recipe couldn’t get any easier to whip up! Just add your almond milk, cottage cheese, frozen banana, frozen raspberries and honey to your high-speed blender and blend until smooth!
Taste the smoothie and adjust as needed. If it’s too thick, add more milk to thin it out. If it’s too thin, add a handful of ice or another 1/2 of a frozen banana to make it thicker.
Once you achieve your desired consistency, pour into a glass, top with a few fresh berries if desired, and enjoy!
Brittany’s Tip
For the creamiest texture and a higher protein boost, I recommend using full-fat cottage cheese. That said, some folks have enjoyed it with low-fat, so feel free to use what you have on hand. Both small-curd and large-curd cottage cheese work, but small-curd tends to blend up a bit smoother.
Curious which brand or type I recommend? I’ve got a full section on that just below the recipe card!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Smoothie
Ingredients
- ¾ cup unsweetened vanilla almond milk
- ½ cup full-fat cottage cheese
- ½ frozen banana
- ½ cup frozen raspberries
- 1 Tablespoon honey
Instructions
- Add ingredients to the blender and blend until smooth.
- Taste and adjust consistency if needed. If the smoothie is too thin you can add a handful of ice to thick it up. If it's too thick add a bit more almond milk to thin it out.
- Pour smoothie into a glass, top with fresh raspberries if desired and enjoy!
Notes
- Use frozen fruit: Frozen bananas and raspberries make the smoothie thick, creamy, and cold without needing ice. If using fresh fruit, toss in a few ice cubes.
- Adjust sweetness: The honey adds just a touch of sweetness, but feel free to increase or skip it depending on your preference and how ripe your banana is.
- Curious about the cottage cheese? I recommend using full-fat for the creamiest texture and the most protein, but low-fat works too. I’ve got a full breakdown on types and brands below the recipe card if you’re interested!
- Storage tip: Store leftovers in an airtight jar in the fridge and enjoy within 24 hours. Give it a good shake or quick blend before drinking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
What’s The Best Cottage Cheese to Use?
The type of cottage cheese you use is up to personal preference. I personally like to use organic dairy products free from antibiotics and hormones (like rbST). If you’re looking for good organic cottage cheese brands I recommend Good Culture, Organic Valley, Kalona SuperNatural and Nancy’s. I also like Friendship Dairies no salt added, small curd 1% cottage cheese (in the red container). Cottage cheese tends to be really high in sodium so I like that this variety is a little lower than your typical brands. Unfortunately, this brand isn’t organic.
Is Cottage Cheese Healthier Than Yogurt?
Both cottage cheese and yogurt (specifically Greek yogurt) are healthy options that provide high-quality protein, essential nutrients, and probiotics. However, cottage cheese usually contains more protein and fewer carbs than yogurt, making it a great choice for those looking to increase protein intake or follow a low-carb diet.
More Smoothie Recipes
- Grapefruit Smoothie
- Strawberry Cheesecake Smoothie
- Clementine Smoothie
- Raspberry Smoothie
- 3-Ingredient Mango Smoothie
- Kefir Smoothie
Be sure to check out all of the cottage cheese recipes as well as the full collection of smoothie recipes on EBF!
Excellent,. Thick and creamy, even with low fat cottage cheese. Not too sweet, either. I used 1% milk regular dairy milk.
Yay! So glad you enjoyed this recipe, Kary. Thanks for making it and for coming back to leave a review. I so appreciate it!