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!
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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 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)
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.
Kathie
I just whipped this up. It seemed to simple to actually be good. Was I ever wrong. It is fabulous! This is the easiest, healthiest take on cottage cheese and I will make often! Thanks for another great recipe.
Diane Lloyd-Jones
This is the best substitute ever. My husband has always missed cottage cheese on our (mine! I'm the cook) vegan diet. Now he's happy.
Krista Bowers
Icannot have soy. Would this work with Pumfu (pumpkin seed tofu) instead?
Lori
Hi Krista,
I'm not sure if Pumfu mashes quite the same way, but it's worth a try! The color and flavor will be different, but it could still be good. Let us know if you give it a try!
Paula Roth
Was skeptical but pursued and it is delicious! Added salt and pepper, garlic powder, little lemon juice and some apple cider vinegar as I have fond memories of it tart and savory, and it is wonderful!
Anne Weisbeck
I tried a WFPB cottage cheese recipe in the past, and didn’t really like it, but this one is SO good. I haven’t had real cottage cheese in almost 5 years, but I had my boyfriend taste it, and he agreed it tasted like dairy cottage cheese. It was a little lemony, but that diminished the second day. I will probably use half lemon juice and half vinegar next time. I also only used 1/2 the called for garlic powder and may try leaving it out completely next time and tasting it before I mix it in. I used extra firm tofu from Trader Joe’s, and the So Delicious coconut yogurt. I will definitely by making this one again!
Elizabeth
This recipe is so good! I only made half so I definitely will probably eat it all today!
Paula
Love love LOVE this! I'm amazed how much it tastes like the real thing. Thank you for this recipe!
Leigh Anne
I had low expectations from previous recipes I've tried. I had not found a sufficient replacement of real cottage cheese since going vegan for years. I had fruit in the fridge that needed to be used in the next two days. This recipe is actually amazing. Super easy to do, only 5 ingredients. Went with my fruit beautifully for breakfast today. Highly recommend. I used extra firm tofu, almond yogurt plain, used a full tsp of salt, with the 1 TBL lemon juice, and half tsp of garlic salt. Tummy is happy and taste buds are singing. I will add to salads and if daring will try a lasagna recipe with it.
Elicia Nolan
I hope you get this message. I have a wonderful Polish recipe for Christmas Eve that I miss eating. It uses Large curd cottage cheese (or Pot cheese) and eggs (which I have had luck using Ju.st egg for another recipe), sugar & flour to make a batter that is then dropped into boiling water for dumplings, then fried. Its called Lazy Pierogi (Leniwe)
I am wondering how this cottage cheese recipe would hold up when mixed with the other ingredients. the trick is to not overmix and break up the curds too much. Its a wonderfully sweet slightly savory pierogi.
Lori
Hi Elicia,
That sounds like a wonderful recipe, and I love that you want to make it vegan. I just looked up a few recipes for Leniwe pierogi to get an idea how much of each ingredient is used. Yes, since flour binds the ingredients, I do think this cottage cheese will work! It sounds like the dairy cheese is primarily for moisture, consistency and flavor. The only concern I have is whether the tofu will add too much liquid, but you could offset that with flour. Also, there isn't flavor *inside* the tofu - the cottage cheese flavor comes from the additions. So you will probably want the "curds" smaller than in the original. I'm so intrigued by this recipe. Let us know if you give it a try!
CC
Hello Lori. I am so excited to just now see your vegan cottage cheese recipe. Have not enjoyed others. This one is SO easy. I am hopeful, & thank you. Cottage cheese has been my most missed food as a vegan for a number of years. Can’t wait to try.
Lori
Yes, we also love how easy it is. I hope you enjoy it, CC!
Carol DeCardo
Your recipe really works! I like this cottage cheese so much. It is so simple and delicious. I plan on making many more of your recipes now that I have proven one of them. Carol from California
Cindy Marshall
This recipe is fantastic! It tastes JUST like cottage cheese ! I added chive sice I really used to enjoy that and it was delicious! Plus could not have been any easier to make . I will be coming back to this one regularly !
Lori
I'm so glad you loved it, Cindy! Thank you for the feedback. It really does taste like cottage cheese! 😀