Make this Vegan Cottage Cheese in just 10 minutes with only 5 simple ingredients! Quick, easy, and dairy-free, this creamy, protein-packed alternative has all the texture and flavor you love in regular cottage cheese.
Looking for more dairy-free cheese options? Check out my Vegan Tofu Ricotta Cheese, Vegan Mascarpone Cheese, and Vegan Feta Cheese for even more creamy, plant-based alternatives. These recipes are perfect for adding a delicious twist to your favorite dishes!
This recipe is made with just a handful of ingredients like firm tofu, dairy-free yogurt, and a touch of lemon juice for that perfect tang. The process is super simple: crumble the tofu, mix everything together, and in under 10 minutes, you’ve got a creamy, satisfying cottage cheese that’s ready to enjoy!
You can use this cheese in so many ways! Spread it on toast, add it to your salads, or even toss it into a savory bowl. It’s the perfect addition to breakfast, lunch, or dinner, making it a versatile and tasty ingredient to have on hand anytime!
Ingredients for vegan cottage cheese
- Firm tofu: You can use firm or extra-firm tofu for the best texture. Soft or silken tofu will be too soft and creamy, resulting in a different texture that won't resemble traditional cottage cheese as closely.
- Dairy-free yogurt: This ingredient adds creaminess and a subtle tang to the cottage cheese. I love using coconut yogurt because it gives a very smooth, rich texture, but soy yogurt or any other plant-based yogurt will work just as well!
- Nutritional yeast: This adds a cheesy, savory flavor to your cheese, giving it that familiar taste you’d expect from dairy-based cottage cheese. If you don’t have nutritional yeast, you can skip it or use a pinch of garlic powder or miso paste for a different savory flavor.
- Lemon juice.
- Salt.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan cottage cheese
Step 1: In a small bowl, mix all the ingredients (except the tofu) until smooth, using just ½ cup (120 ml) of yogurt.
Step 2: Crumble the tofu with a fork or your hands and add it to a large bowl.
Step 3: Pour the mixture from step 1 over the tofu.
Step 4: Stir everything together until well combined. If the cheese is too thick or dry, add the remaining ¼ cup (60 ml) of yogurt and stir again. Adjust depending on how thick or runny your yogurt is.
Storage instructions
Fridge: Store it in an airtight container in the fridge for up to 5 days.
Freezer: It's best not to freeze this recipe as it may affect the texture once thawed.
Frequently asked questions
Cottage cheese is a fresh cheese made from curds that are formed by curdling milk with an acid like vinegar or lemon juice. The curds are then drained, but they are not pressed, leaving a moist, soft, and slightly lumpy texture. It has a mild flavor and is often used in both savory and sweet dishes.
Cottage cheese is high in protein and typically low in fat. It can be eaten on its own, added to salads, used as a topping for fruit or pancakes, or included in recipes like lasagna or dips.
No, you don’t need to press the tofu for this recipe. Since you're crumbling it and mixing it with other ingredients, the moisture from the tofu will actually help give the vegan cottage cheese its creamy texture. Pressing it isn’t necessary unless you're making a firmer dish that requires less moisture.
For this recipe, it's best to stick with firm or extra-firm tofu to get the right texture. Soft or silken tofu will be too creamy and won't give you the same crumbly texture that mimics traditional cottage cheese.
To adjust the texture, you can make a few simple changes.
For a creamier texture, add a little more dairy-free yogurt or blend the mixture for a smoother consistency.
If you prefer a firmer texture, use less yogurt or press the tofu briefly to remove excess moisture before crumbling it.
For a chunkier texture, crumble the tofu less finely or add less yogurt, allowing larger curds to remain.
If you want it to be more spreadable, just add extra yogurt or a splash of plant-based milk to loosen it up if it’s too thick.
Adjusting the amount of yogurt is the easiest way to control how creamy or firm the final product will be!
You can use it in many ways! It's perfect as a spread on toast or bagels for breakfast. You can also add it to salads for extra creaminess, or use it as a topping for Roasted Potatoes instead of Vegan Sour Cream.
It works great in wraps or Vegan Burritos with veggies and beans, and you can even mix it into smoothies for a creamy, protein-packed drink.
Another classic option is to enjoy it with fruit or Vegan Granola for a light snack or breakfast. It's also delicious in pasta dishes like Vegan Lasagna or Vegan Mac and Cheese, or simply as a dip for crackers and veggies.
More vegan cheese recipes
Vegan Cottage Cheese
Ingredients
- ½-¾ cup dairy-free yogurt, I used coconut yogurt
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 block firm or extra firm tofu, 14-16 ounces (400-450 g), drained
Instructions
- Mix the ingredients. Mix all the ingredients (except the tofu) in a small bowl until smooth, adding only ½ cup (120 ml) of yogurt.
- Crumble the tofu. Crumble the tofu with a fork on a cutting board or with your hands, then transfer it to a large bowl.
- Add the mixture to the tofu. Pour in the mixture from step 1.
- Stir and adjust the consistency. Stir everything together until well combined. If the cheese is too thick or dry, add the remaining ¼ cup (60 ml) of yogurt and mix again. Depending on how thick or runny your yogurt is, you may need a bit more or less.
Notes
- Keep it in an airtight container in the fridge for up to 5 days.
- Freezing is not recommended, as it may change the texture when thawed.
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