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.
Lee Kaplan says
This is my third or fourth time making this recipe. Because I had a difficult time finding plain non-dairy yogurt, I tried another recipe (different website). Nope. Not even close.
I did find out one thing today. I only had TJ’s Super Firm Tofu. If you like pot cheese (really dry cottage cheese), use super firm.
Lee Kaplan says
I absolutely love this cottage cheese! I just have a difficult time locating the larger (rather than single) containers of plain soy yogurt. I don’t think coconut yogurt would work. The search goes on.
LT says
Wow! This tastes exactly like cottage cheese. I added more yogurt but that was my only modification. So healthy, easy, and satisfying!!!
Lee says
I decided to have this cottage cheese for both dinner and dessert.
I puree mine in a mini food processor because I prefer the texture more.
Leftover elbow pasta, cottage cheese, nooch, garlic powder, and tomato sauce. Mix, nuke, enjoy.
Dessert is cottage cheese mixed with maple syrup and cinnamon.
Trina says
This is a pretty good cottage cheese! I have tried other vegan cottage cheese recipes, without much success. I did add little more lemon and salt and used 2/3 cup of yogurt. Even my husband said it was pretty good!
Thank you,
Trina
Lee Kaplan says
🎶Ah, sweet mystery of life, at last I’ve found you…🎶
I’ve been looking forever for a vegan cottage cheese that tastes good. OMG!!! This tastes exactly like dairy cottage cheese (I just had dairy cc this morning, so we’re not talking memory here).
My favorite way to eat it is puréed with cinnamon and Splenda.
Thank you, thank you thank you!!!💖
Martha says
Thank you for this recipe. I’ve been wishing for someone to make a plant-based cottage cheese for the longest time. This is a much better alternative. I adjusted the original recipe to my liking by adding more yogurt, more lemon and more salt. It tastes as close to the real thing as I can imagine. Thank you so much for coming up with this recipe.
Gail says
Thanks so much for giving me a dairy free cottage cheese that was so simple to make. I am also soy free so I used Big Mountain fava bean tofu and Forager unsweetened vanilla bean cashew yogurt. I will enjoy it on Pain du Fleurs buckwheat crackers. I’m looking forward to it!
Marna says
I only have vegan greek yogurt...I wonder how it would that effect the overall texture? What do you think???
Lori says
That will work well. I’m pretty sure I’ve used Kite Hill’s Greek yogurt for this before. 🙂 Enjoy!
Marna says
That is what I used and used the larger amount. This is EXCELLENT, by the way! My whole family loves it....will be making it as a regular in this house!!! Thank you yet again!!!
Jamie says
🫶 I have been CRAVING cottage cheese for quite some time but just can't handle dairy so I opted to give this a try based on reviews and it did not disappoint! The only disappointing thing was that I didn't make a double batch 😂! Amazing, thank you!
Thea G says
OMG! I have been craving cottage cheese - I have been dairy free for 15 years. Thiis recipe is even better than the real thing! I used a pastry cutter to mash up the tofu. It saved my hands. Thank you! 🙏❤️🕊
RobM61 says
I haven't made this and am wondering how much like tofu this tastes (not a tofu fan)?
Lori says
The tartness of the lemon and yogurt combined with the salt and garlic do a surprisingly good job of disguising the natural flavor of tofu. Let us know if you give it a try!
Carolyn says
I can’t believe how good this is! Thanks for sharing the recipe. Both my daughter and I have missed cottage cheese since going dairy free but now we have the perfect substitute!!!