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!
Recently I was testing this Vegan Crockpot Lasagna, and 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 version? It's actually delicious!
This tofu cottage cheese leans more toward tangy than sour, but still has the familiar creaminess and curd texture you expect from cottage cheese.
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The Inspiration
This recipe and the ricotta I mentioned are both 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.
On that note, packaged Miyoko's cottage cheese is set to hit stores. I may try it once, but honestly, this recipe is so easy and delicious I don't see myself ever needing a store-bought option!
Ingredients
Here's what you'll need to make a batch of healthy 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 prefer a slightly softer and creamier version.
- Yogurt - whether made from oats, cashews, almonds, 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.
- Lemon juice - this adds a subtle fresh tanginess and helps hide the mild tofu flavor.
- 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!
- 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 healthy 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 - use 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, 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.
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. And 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 - Unfortunately, there's no substitute for the tofu. It really has the perfect, cheese-like texture for creating the cottage cheese curds.
BUT! 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!
How to Store
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.
Tofu cottage cheese is also freezer-friendly! Thaw overnight in the fridge, then stir and enjoy.
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Recipe
5-Minute Vegan Cottage Cheese (No Nuts)
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Ingredients
- 1 (14 oz) package extra-firm tofu - Regular firm can also be used.
- ½ to ⅔ cup plain, unsweetened vegan yogurt - See Notes.
- 1 tablespoon lemon juice
- ¾ to 1 teaspoon fine sea salt
- 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 healthy vegan cottage cheese right away, or refrigerate it for an hour or more to allow the flavors to mingle.
Notes
I have 3 yogurt recipes for you: tofu, cashew and almond. 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.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Renee’
I am in love! I am having to change my diet drastically and have been so concerned about giving up my favorite foods! Cottage cheese is a favorite. The ONLY time I have ever had tofu has been in miso soup and I usually only ate a couple of the pieces of it. I just made this recipe and I am so wonderfully surprised! Thank you so much for sharing your recipes!
Margaret
Your recipe that tastes and looks like the real thing was a delicious replacement for my old spaghetti pie recipe that calls for cottage cheese. I'll use this in many more recipes. Thank you!
Nancy
This is so good! I had doubts going in but was surprised at the texture and the taste. I'm not vegan but I limit cow milk products and I'm happy I found this. I think the garlic powder is what takes the flavor over the edge.
TofuAnnie
I tried this with the lemon juice and loved it, but I also have powder lactic acid. Would this work as well? I use it in other cheeze recipes. Any idea how much to use if you think it would work?
Lori Rasmussen
Hi Annie - So glad you like it!
Yes, I think a little bit in addition to the lemon would be nice. I'm not sure how it would taste if you replaced the lemon altogether, since lemon adds more than just the acidity. You could always try it with a smaller batch/amount of tofu first, starting with a small amount of lactic acid powder, like 1/4-1/2 tsp, depending on batch size. Then taste and add more if needed.
Julie
This recipe blows my mind! It's beyond simple and tastes EXACTLY like how I remember cottage cheese. I have been vegan for over 8 years, so there is that to consider. I'm sure it can also vary depending on which tofu and yogurt you use. I use trader joes regular tofu (pink label) and their cashew milk and coconut cream yogurt. I also leave the garlic powder out. Try this! You will not be disappointed...
Jan
Excellent! I had pumpkin tofu so I used that. It’s pretty firm but crumbles very easily and prepares in a snap!