Vegan cottage cheese that tastes just like the one you used to eat, but without the dairy! Only 4 ingredients, 1 bowl, and 5 minutes to make a batch. It's creamy, rich in plant-based protein, naturally gluten-free and oil-free, and can be used any way you would use dairy cottage cheese. Enjoy it sweet or savory, hot or cold!
Recipe Feedback ⭐️⭐️⭐️⭐️⭐️
"OMG! I have been craving cottage cheese - I have been dairy free for 15 years. This recipe is even better than the real thing! [ . . . ] Thank you! -Thea
When I was testing this Vegan Crockpot Lasagna, the first time I whipped up the vegan ricotta for it, I couldn't believe how much it tasted like cottage cheese!
Actually, I think it tastes BETTER than the "real thing."
Before going vegan, I enjoyed pretty much all dairy products, but cottage cheese was at the bottom of the list. I always found the sour flavor a bit off-putting.
But THIS dairy free cottage cheese? It's actually delicious!
This recipe creates a vegan cottage cheese that leans more toward tangy than sour, but it still has the familiar creaminess and curd texture you expect.
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The Inspiration
This recipe is lightly adapted from the ricotta recipe in Miyoko Schinner's cookbook Artisan Vegan Cheese.
I've been referring to that book for almost a decade now and still recommend it for anyone who enjoys making homemade vegan cheeses.
There are a lot of shiny new vegan cheese books in the world these days, but the simplicity of some of those older recipes is hard to beat.
Ingredients
Here's what you'll need to make a batch of dairy-free cottage cheese.
- Extra firm tofu - I prefer extra-firm in this recipe because it creates curds with the perfect texture that's eerily similar to classic cottage cheese. You can also use regular firm tofu if you want a slightly softer and creamier version.
- Yogurt - whether made from oats, cashews, almonds, coconut, or soy, look for a plain, unsweetened vegan yogurt for this recipe. If you have trouble finding one in your local grocery store, you can always make your own! I have three yogurt recipes for you: tofu, cashew and almond milk yogurt.
- Lemon juice - this adds a subtle fresh tanginess and helps disguise the mild, natural flavor of the tofu.
- Garlic powder - a small amount adds a cheesy undertone and makes this taste more like classic cottage cheese, but you can also try it without first to see if you need it.
- Sea salt - salt is critical for creating real cottage cheese flavor. Otherwise, you'll just have a bland, slightly tangy, bowl full of tofu. So don't skip the salt!
See recipe card below for quantities and full instructions.
How to Make Vegan Cottage Cheese
Aside from tasting amazing, one of the other fantastic things about this recipe is how quick and easy it is. No special equipment required!
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- First, drain the tofu. Wrap a tea towel or paper towels around it, and lightly squeeze over the sink to remove some of the water. No need to fully press the tofu. Place it in a bowl with the other ingredients.
- Use a fork to mash the tofu and incorporate everything very well. Taste and adjust the amount of yogurt, garlic powder, and salt, as desired.
And that's it! Enjoy your healthier vegan cottage cheese right away, or refrigerate it for an hour or more to allow the flavors to mingle.
Ways to Use Vegan Cottage Cheese
Breakfast - Enjoy it with fruit, toast, oatmeal, biscuits, muffins, or even stirred into tofu scramble.
Lunch - Add vegan cottage cheese to salads, sandwiches, and wraps for a bit of cooling, tangy creaminess.
Snacks & Appetizers - It's also great scooped up with raw veggies and crackers or spread on crostini.
Dinner - You can use this vegan cottage cheese in hot dishes like you would ricotta-think stuffed shells, lasagna, pizza, and dolloped on top of pasta. It's also a great substitute for sour cream.
Flavor Variations
Like most homemade vegan versions of dairy products, this one is easy to customize depending on how you plan to serve it.
- Sweet - Add maple syrup or your favorite sweetener and serve with fruit, waffles, pancakes, or toast with jelly.
- Herb - For savory dishes, stir in chopped fresh basil, parsley, chives, or dill. Add fresh mint to sweet or spicy cottage cheese.
- Spicy - Think outside of the box! A few dashes of hot sauce turns this into a delicious dip for crusty bread, or add curry powder, chili powder, cayenne, or a sweet-and-spicy chili sauce.
Today for lunch I enjoyed an open-face sandwich with vegan cottage cheese, several dashes of Frank's hot sauce, and topped it off with sautéed spinach. Trust me, it's better than it sounds!
Substitutions
Lemon Juice & Garlic Powder - You can experiment with replacing the lemon juice with a mild vinegar. If you don't like garlic powder, there's no harm in leaving it out. You can also try a little onion powder in its place.
Tofu - If possible, don't substitute. Tofu really does have the perfect, cheese-like texture for creating the cottage cheese curds. If needed, you can use a soy-free alternative like the fava bean tofu from Big Mountain Foods or PUMFU brand made from pumpkin seeds.
Tip! If you want something similarly creamy, without tofu, that can be used in sweet or savory dishes, check out this Almond Ricotta. It's just as easy and versatile as vegan cottage cheese!
FAQs
Yes! Several readers have reported that soy-free alternatives also work well, such as Pumfu (pumpkin seed tofu), chickpea tofu, or fava bean tofu.
Yes, this recipe is gluten-free and can be nut-free depending on your choice of dairy-free yogurt.
Store vegan cottage cheese in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. You can either stir it back in or strain it. May also be frozen. Thaw overnight in the fridge, then stir and enjoy.
More Vegan Cheese Recipes
I just know you're going to love this dairy-free cottage cheese! If you try it, be sure to comment below to let everyone know.
Recipe
5-Minute Vegan Cottage Cheese (No Nuts)
Ingredients
- 1 (14 oz) package extra-firm tofu - Regular firm also works
- ½ to ⅔ cup plain, unsweetened vegan yogurt - See Notes
- 1 tablespoon lemon juice
- ¾ to 1 teaspoon fine sea salt - or more to taste
- ½ teaspoon garlic powder
Instructions
- No need to press the tofu, but we do want to remove some of the water. Remove the block of tofu from the package, and wrap a tea towel or paper towels around it. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients, starting with the lesser amount of yogurt and salt.1 (14 oz) package extra-firm tofu, ½ to ⅔ cup plain, unsweetened vegan yogurt, 1 tablespoon lemon juice, ¾ to 1 teaspoon fine sea salt, ½ teaspoon garlic powder
- Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the "curds" are as small as you like.
- Taste for seasoning, adding more yogurt, garlic, and salt, if desired. Enjoy your vegan cottage cheese right away, or refrigerate for an hour or more to allow the flavors to mingle.
Notes
- Sweet - add maple syrup or your favorite sweetener and serve with fruit, waffles, pancakes, and toast with jelly.
- Herb - for savory dishes, stir in chopped fresh basil, parsley, chives, or dill; add fresh mint to sweet or spicy cottage cheese.
- Spicy - think outside of the box! A few dashes of hot sauce turn this into a delicious dip for crusty bread, or add curry powder, chili powder, cayenne, or a sweet-and-spicy chili sauce.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Sally says
This is fabulous!! So easy and so delicious. I love having "cottage cheese" back in my life again! Thanks, Lori 🙂
Cheryl Rogers says
So easy and close to the dairy cottage cheese I ate years ago before my vegan life. Thank you.
Robyn says
Excellent recipe!
Deirdre says
This is my favorite recipe I've ever found on the internet. It is so good. I make it at least once a week. So easy, so yummy. Thank you!
Sally reed says
I cannot believe how tasty this easy vegan cottage cheese is. Both my husband and I love it and appreciate the protein! Thanks Lori!
R. A. Y. says
I have a confession to make…I’m not vegan. I have, on top of some other food sensitivities, a sensitivity to dairy. So I have unwillingly given up dairy and in the process have had to find substitutes for things that I used to eat.
I have had this recipe saved for some months now and not tried it until now because I was sceptical…really sceptical and I’m not really a fan of tofu unless it is hidden in smoothies and the like.
BUT this does taste as good as what I remember of cottage cheese…maybe even better. I scaled the recipe by 1/2 and followed it (Usually I change things before I’ve even tasted it the first time. Bad habit of mine!). Plain, the “cottage cheese” needed 7/16 teaspoon of salt (for the half recipe) and that did the trick. I did mix in other things, after tasting of course, like two generous pinches of crumbled dried parsley, 2 finely sliced green onions and 1/8 teaspoon smoked paprika (for the half recipe) and then it needed the other 1/16 teaspoon of salt (for a total 1/2 teaspoon) because the other addition needed a little salt too.
Thank you for this.