My Quiet Kitchen

  • Recipes
  • About
  • Free Ebook
  • New Here?
menu icon
go to homepage
  • Recipes
  • About
  • Free Ebook
  • New Here?

subscribe
search icon
Homepage link
  • Recipes
  • About
  • Free Ebook
  • New Here?

×
Home ❯ Recipes ❯ Vegan Cheese Recipes

5-Minute Vegan Cottage Cheese

Lori standing in her kitchen.
Updated 04/13/2025 by Lori Rasmussen. This post may contain affiliate links.
pin image for Pinterest.
Image with text to save on Pinterest.
pin image for Pinterest.

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!

3 slices of bread topped with vegan cottage cheese, jam, and sliced strawberries.

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.

Jump to:
  • The Inspiration
  • Ingredients
  • How to Make Vegan Cottage Cheese
  • Ways to Use Vegan Cottage Cheese
  • Flavor Variations
  • Substitutions
  • FAQs
  • More Vegan Cheese Recipes
  • Recipe
  • 💬 Comments

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.

labeled photo of the 5 ingredients needed to make cottage cheese substitute with tofu.
  • 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!

Want to save this recipe? 📩 

I'll email the link so you can come back to it later!

Keep an eye out for more delicious recipes. Unsubscribe anytime.

Two photos showing the process of mashing the ingredients in a bowl.
  1. 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.
  2. 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.

close up of dairy free cottage cheese on toast to show the curds and texture.

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

Can I make vegan cottage cheese without tofu?

Yes! Several readers have reported that soy-free alternatives also work well, such as Pumfu (pumpkin seed tofu), chickpea tofu, or fava bean tofu.

Is it gluten-free? How about nut-free?

Yes, this recipe is gluten-free and can be nut-free depending on your choice of dairy-free yogurt.

How long does it keep?

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

  • Half of a bagel spread with tofu cream cheese and sprinkled with dill resting on a small plate.
    Vegan Cream Cheese
  • Overhead view of dairy free pimento cheese dip in a bowl surrounded by veggies and crackers.
    Vegan Pimento Cheese
  • wedge slice cut from wheel of vegan cheese
    Vegan Feta Cheese
  • crumbled almond cheese on a platter
    Vegan Queso Fresco (crumble-style cheese)

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

toasted bread topped with vegan tofu cottage cheese and strawberries.

5-Minute Vegan Cottage Cheese (No Nuts)

Author: Lori Rasmussen, My Quiet Kitchen
Vegan cottage cheese that tastes just like the one you used to eat, but without dairy! Only 4 ingredients, 1 bowl, and 5 minutes to make a batch. It's creamy, rich in plant-based protein, and can be used anywhere you would use regular cottage cheese. Enjoy it sweet or savory, hot or cold.
Yield: makes about 1¾ cups (14 fl oz).
Recipe lightly adapted from the tofu ricotta in Miyoko Schinner's book Artisan Vegan Cheese.
5 from 67 votes
Servings: 5 servings
Prep Time: 5 minutes mins
Cook Time: 0 minutes mins
Total Time: 5 minutes mins
Save on Pinterest Print Recipe

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

Substitutions:
Lemon & Garlic - You can experiment with replacing the lemon juice with a mild vinegar. If you don't like garlic powder, it's fine to omit.
Tofu - Though I haven't tried a soy-free version, others have reported that alternatives like Pumfu and fava bean tofu also work. 
Selecing a Yogurt: Whether made from oats, coconut, cashews, almonds, or soy, look for a plain, unsweetened non-dairy yogurt for this recipe. If you have trouble finding one in your local grocery store, I have 3 homemade options for you: tofu yogurt, cashew and almond yogurt. 
Flavor Variations:
  • 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.
Store in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. Either stir it back in or strain it away. Vegan cottage cheese can be frozen. Thaw overnight in the refrigerator.

Estimated Nutrition (per serving)

Calories: 80kcalCarbohydrates: 4gProtein: 8gFat: 4gCholesterol: 0mgSodium: 355mgFiber: 1gCalcium: 164mgIron: 1mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!

Share the Recipe

3.6K shares
  • Share
  • Reddit
  • Bluesky
  • Email it

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Trina says

    August 26, 2025 at 8:31 pm

    This is still my favorite cottage cheese recipe. I just recently found I need to eliminate garlic and onion as well as some other foods for my SIBO. I decided to add 1/2 teaspoon of nutritional yeast in place of the garlic powder and it’s still delicious!
    Thank you for your generosity in sharing with us,
    Trina

    Reply
  2. Tess Corcos says

    August 08, 2025 at 8:11 am

    You are a genius!
    I made a small amount first as I didn’t think this could work, how wrong I was!!!!!
    I’ve been vegan for 40 years and cottage cheese had bee a big miss.
    Not any more😁
    THANK YOU

    Reply
  3. Patty Drews says

    July 29, 2025 at 2:18 pm

    I am so very excited! I have missed cottage cheese so much. I will be making this easy recipe often. Thank you,Patty

    Reply
  4. Dominique G says

    May 08, 2025 at 9:20 am

    Thank you! This recipe saved me! I've been craving cottage cheese and I have a milk protein allergy. This recipe is perfection and I've finally satisfied my craving!

    Reply
« Older Comments
a photo of Lori Rasmussen in her kitchen.

Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

Read more

Trending Recipes

  • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
    Vegan Oat Milk Ice Cream (No Coconut)
  • A glass of oat milk with a jar of oats and a tall jar of oat milk in the background.
    Oat Milk Recipe With Enzymes (Like Oatly)
  • toasted bread topped with vegan tofu cottage cheese and strawberries.
    5-Minute Vegan Cottage Cheese
  • Italian green bean salad with tomatoes in a serving bowl.
    Italian Green Bean Salad
  • Looking into the top of a jar of colorful mixed pickled vegetables.
    Quick Pickled Vegetables
  • different tahini dressing variations with ingredients on marble background.
    Tahini Dressing (With 4 Flavor Variations)

Popular Year-round

  • overhead view of crimped unbaked crust in a pie plate.
    Vegan Gluten-Free Pie Crust (Easy & Oil Free)
  • light blue bowl filled with colorful chili corn salsa.
    Chipotle Corn Salsa (EASY Copycat Recipe)
  • looking down at crispy roasted edamame in a glass.
    Air Fryer Edamame
  • Homemade Korean barbecue sauce in a small glass jar.
    Korean BBQ Sauce
  • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
    Oil-Free Italian Salad Dressing
  • close up of oat flour vegan mug cake in a cute smily face mug.
    Healthy Oatmeal Mug Cake
  • a stack of 4 vegan oil-free banana brownies
    Healthy Vegan Banana Brownies
  • A stack of 5 chocolate protein cookies with one cookie leaning against.
    Vegan Protein Cookies

Footer

↑ back to top

About

About Lori
Privacy Policy
Accessibility

Newsletter

Subscribe to keep up with the latest and receive free vegan recipes each week!

Contact/Follow

YouTube
Facebook
Instagram
Pinterest
Contact Us

Copyright © 2025 My Quiet Kitchen

Did you try this recipe?

Your vote:




A rating is required
A name is required
An email is required