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!
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"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.
Eileen Darcy says
Oh my God! I've missed cottage cheese so much since going vegan. This is unbelievably like the dairy kind. Thank you so much for this recipe! Will make again and again!
Christine Stever says
Delicious! I am not vegan, but thought this tasted great. I did press my tofu and used granulated garlic approx 1/4 tsp.
Lisa says
This is pure sorcery!! I haven’t had cottage cheese in 12 years, but this tastes just like I remember. I used to sit down with a tub of Breakstones and dip crackers in it for a snack. Thank you, thank you, thank you for coming up with this delicious version! I followed the recipe exactly, using the lesser amounts of salt and garlic powder. I used homemade IP soy yogurt. Sheer perfection! This will be a weekly staple from now on!
Kim says
My husband and I used to eat cottage cheese with tomato slices, salt and pepper, for breakfast. Since we went vegan, that is the only thing we really miss because we have never been able to find or make a decent substitute. This recipe was incredible. It’s surprising how close to dairy cottage cheese this is. Thank you for this recipe!
Margaret says
This turned out so good!!! It really scratches that cottage cheese itch that I’ve been missing since going vegan. I was not super hopeful because I tried a different cottage cheese recipe a couple years ago and it did not turn out well in my opinion. I’m definitely going to be making this regularly from now on. Thank you so much!
Cindi says
Thank you for your review. I like that it's simple to make. Will definitely try.
Heidi says
Talk about timing! I was craving cottage cheese & I was going to search recipes & a little bit later I received an email with a recipe. 🙂 I couldn't find plain unsweetened vegan yogurt so I used a vanilla Almond yogurt. It's not bad but I think I will see if I can find a plain one the next time I make it. I only used a 1/2 cup of yogurt - anymore and I feel that it would be too much yogurt.
F. Mitchell says
This 5-Minute Vegan Cottage Cheese is amazing!! My daughter sent me the recipe; a few weeks back I spoke of Cottage cheese & peaches! Now I can eat some! Thank you! Thank you! 😁
Renee’ says
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 says
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 says
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 says
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 says
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.
Lita says
I use vegan lactic acid with this recipe. And you use 1/8 of a teaspoon. It is strong stuff! Don't overdo it. Delicious recipe!!!
Julie says
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 says
Excellent! I had pumpkin tofu so I used that. It’s pretty firm but crumbles very easily and prepares in a snap!