This vegan cottage cheese is creamy, tangy, and ready in 5 minutes. Made in one bowl with 5 simple ingredients, it's an easy dairy-free option for breakfast, snacks, and using in other recipes. 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
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When I was testing my vegan crockpot lasagna recipe, I made a batch of tofu ricotta and tasted it before adding any herbs. That's when I realized how much it tasted like cottage cheese! So of course I had to explore the idea and get the flavors dialed in just right.
This version has that familiar creamy, curdy texture, with a tangy flavor that's easy to adjust.
The Inspiration
This recipe is lightly adapted from the tofu ricotta in Miyoko Schinner's cookbook Artisan Vegan Cheese. It's a book I've returned to for well over a decade now, and I still recommend it to anyone who enjoys making homemade vegan cheese.
Ingredients & Substitutions
The tofu creates the curds, while the yogurt adds the creamy, lightly sour and tangy part. Here's what to look for:
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- Extra-firm tofu: I recommend extra-firm if you want distinct, cheese-like curds. Regular firm tofu also works if you're okay with a slightly softer, creamier texture. I haven't tested a substitute, but several readers have reported successfully using soy-free alternatives, such as Pumfu (pumpkin seed tofu), chickpea tofu, or fava bean tofu.
- Plain, unsweetened vegan yogurt: Choose one you enjoy on its own, and avoid vanilla-flavored yogurt, even if it's unsweetened. You can also make your own tofu yogurt, cashew yogurt, or almond milk yogurt. Since yogurt adds richness, flavor, and creaminess, unfortunately I can't recommend any subs.
- Lemon juice: This adds tang and helps balance the mild tofu flavor. You can experiment with a mild vinegar instead.
- Garlic powder: A small amount adds a savory undertone. You can leave it out, especially if you plan to serve the cottage cheese with sweet toppings.
- Fine sea salt: Salt is key! It brings the flavors together and is what really makes it taste more like cottage cheese. Start with less since you can always add more after mixing.
How to Make Vegan Cottage Cheese
All you need are a bowl, a fork, and a clean tea towel or paper towels.
- First, drain the tofu. Wrap a tea towel or paper towels around it, and lightly squeeze over the sink to remove some water. No need to fully press it. Place it in a bowl with the other ingredients.
- Use a fork to mash the tofu and mix everything very well. Taste and adjust the amount of yogurt, garlic powder, and salt, as desired.
And that's it! Enjoy right away, or refrigerate for an hour or more to let the flavors mingle.
Recipe Tips
- Add yogurt gradually. Tofu and dairy-free yogurts vary in moisture and thickness. So start with less yogurt, mix well, and add more a spoonful at a time until the curds are coated in a creamy base.
- Adjust the curd size. Mash gently for larger curds, or use the fork to break them into smaller pieces. Stop before the mixture becomes a smooth paste.
- Still tastes like tofu? Check the salt and lemon, adjusting a little at a time. Refrigerate before tasting again so the flavors have time to come together.
Ways to Use Vegan Cottage Cheese
Breakfast: Serve with berries, peaches, or pineapple, spoon it onto toast, or enjoy alongside oatmeal and muffins.
Lunch: Add to salads, sandwiches, wraps, and grain bowls for tangy creaminess.
Snacks: Scoop it up with crackers and raw veggies, or spread it on crostini.
Dinner: Spoon onto baked potatoes or cooked pasta. For lasagna, stuffed shells, and other recipes that call for a ricotta filling, see my vegan ricotta and Crockpot Lasagna recipes for specific proportions and instructions.
Flavor Variations
- Sweet: Omit the garlic powder if you prefer, then add maple syrup or your favorite sweetener. Serve with fruit, waffles, pancakes, or toast with jam.
- Herb: For savory dishes, stir in chopped fresh basil, parsley, chives, or dill. Fresh mint is a nice addition, whether sweet or savory.
- Spicy: A few dashes of hot sauce turns this into a delicious dip for crusty bread, or add curry powder, chili powder, cayenne, or chili-garlic sauce.
One of my favorite savory combinations is cottage cheese on toast with Frank's hot sauce and sautéed spinach. Simple, but so good!
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 Blender!)
Ingredients
- 1 (14 oz) package extra-firm tofu - regular firm also works
- ½-⅔ cup plain, unsweetened vegan yogurt - see Notes
- 1 tablespoon lemon juice
- ¾-1 teaspoon fine sea salt - or more to taste
- ½ teaspoon garlic powder
Instructions
- Drain the tofu, and wrap with a tea towel or paper towels. Holding the tofu over the sink lightly squeeze to remove some water. No need to fully press it. 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, ½-⅔ cup plain, unsweetened vegan yogurt, 1 tablespoon lemon juice, ¾-1 teaspoon fine sea salt, ½ teaspoon garlic powder
- Use a fork to mash the tofu and mix 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 - add a few dashes of hot sauce, chili powder, cayenne, curry powder, or a chili-garlic sauce.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Recipe FAQ
Stick with firm or extra-firm tofu for the curds in this recipe. Silken tofu is much softer gets thin after stirring. So it won't give you the same curd texture.
The recipe can be both! Use a gluten-free, nut-free dairy-free yogurt and check the labels on the other ingredients to suit your needs.
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.
Freezing changes the texture of the tofu and causes more separation after thawing. For the best curdy, creamy texture, enjoy it refrigerated. If you'd like to freeze a batch, try a small portion first, thaw overnight in the refrigerator, and stir before deciding whether the texture works for you.
Kathie says
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 says
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 says
Icannot have soy. Would this work with Pumfu (pumpkin seed tofu) instead?
Lori says
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 says
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 says
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 says
This recipe is so good! I only made half so I definitely will probably eat it all today!
Paula says
Love love LOVE this! I'm amazed how much it tastes like the real thing. Thank you for this recipe!
Leigh Anne says
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 says
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 says
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 says
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 says
Yes, we also love how easy it is. I hope you enjoy it, CC!
Carol DeCardo says
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 says
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 says
I'm so glad you loved it, Cindy! Thank you for the feedback. It really does taste like cottage cheese! 😀