Vegan Cottage Cheese
This vegan cottage cheese will amaze you. With just a few simple vegan ingredients, you can transform a block of tofu into a delicious protein-packed dairy-free cottage cheese. Use it as you would traditional cottage cheese in any recipe.
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Why make this recipe
This vegan cottage cheese recipe has been a favorite from my vegan cheese-making cookbook for a long time, but I finally decided to share it on my blog. It’s a dairy-free and gluten-free snack that the whole family will love.
This dairy-free cottage cheese has the taste and texture of traditional cottage cheese and can be swapped out in equal parts in most recipes.
Ingredients and substitutions
- Firm Tofu – Use firm tofu in this recipe to achieve the right texture. Soft or silken tofu will be too soft, and extra-firm or high-protein tofu will be too hard.
- Plant-Based Milk – Plain, unsweetened soy milk, oat milk, or Ripple milk are the creamiest and most neutral-flavored options. You can also swap this out for half vegan milk and half vegan yogurt.
- Nutritional Yeast – For a slightly cheesy umami flavor.
- Apple Cider Vinegar – For a little tang and acidity to curdle your milk.
- Lemon Juice – For a little more acidity and tang.
- Salt – for flavor.
Helpful tools
- Tofu Press – is great to have, but you can also use a cutting board with a heavy pan on top to press the liquid out of the tofu.
How to make tofu cottage cheese
Step 1 – Drain and press the tofu. (You can use a tofu press or press it between 2 flat surfaces with something heavy on top for about 10 minutes to get the liquid out of it.)
Step 2 – Squeeze out as much liquid as possible and crumble it into small pieces in a bowl. (This is going to make curds similar to regular cottage cheese.)
Step 3 – In a separate container, mix milk, nutritional yeast, apple cider vinegar, lemon juice, and salt. Let it sit for about 5 minutes to curdle the milk.
Step 4 – Give it another stir and pour over the tofu crumbles.
Step 5 – Let it sit in the refrigerator for at least 1 hour to soak up the milk mixture and develop flavor. (It’s best if allowed to sit for 8 hours or more.)
Serving Suggestions
Use as you would cottage cheese. Serve it with fruit like sliced peaches, sprinkle it with lemon pepper (how I loved to eat it as a kid), or use it in place of vegan ricotta in recipes like vegan crepes, stuffed shells, or vegan lasagna.
Pro Tips
- Drain as much liquid as possible from the tofu to allow it to absorb more flavor.
- It’s best to let it sit overnight so the flavors can soak into the tofu.
Frequently asked questions?
You can freeze the cottage cheese, but since it’s made with tofu, the texture will change after it’s frozen and thawed. It will have a more grainy texture, so I don’t recommend freezing it.
There are no major brands that I’m aware of that make non-dairy cottage cheese at this time. Tofutti brand makes vegan ricotta, but that is the closest thing on the market.
Storage
Refrigerate: This vegan cottage cheese will keep well in an airtight container in the fridge for 3 – 5 days.
More vegan cheese recipes
Vegan cottage cheese recipe
Vegan Cottage Cheese
Ingredients
- 1 (14 oz) package of firm tofu drained and pressed
- 1 cup soymilk, Ripple or oat milk
- 2 teaspoons nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- ¾ teaspoon salt
Equipment
Instructions
- Drain and press the tofu. (You can use a tofu press or press it between 2 flat surfaces with something heavy on top for about 10 minutes to get the liquid out of it.)
- Squeeze out as much liquid as possible and crumble it into small pieces.
- In a separate container, mix milk, nutritional yeast, apple cider vinegar, lemon juice, and salt. Let it sit for about 5 minutes to curdle the milk.
- Give it another stir and pour over the tofu crumbles.
- Let it sit in the refrigerator for at least 1 hour to soak up the milk mixture and flavor. It's best to let it sit in the fridge for about 8 hours or more.
- Use as you would traditional cottage cheese.
Notes
- Drain as much liquid out of the tofu as possible to allow it to soak up more of the flavor.
- It’s best to let it sit overnight so the flavors can soak into the tofu.
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do you think that cashew milk would work in this recipe? can`t wait to try it, I miss cottage cheese!
I think that should work just fine. Enjoy!
I have family members that can’t eat tofu, is there something else I can use. It has to be no soy at all.
Thank you for your suggestions
Sorry, I can’t think of anything else that you can use instead.
Hi!! Excited to try this! On the Ripple milk…do you use the original or the unsweetened??
This was spot on. Just like the cottage cheese I remember from when I was a kid. thanks for the great recipe.
I’m so happy that you liked the recipe, Georgia!
I made this late in the evening…I just took a taste after allowing it to sit in the frig for a couple hours. I know tomorrow it’s going to be perfect! Thank you!
I’m glad that you liked the recipe, Woody. 🙂
Can this be frozen? There is only.one of me, and I find most of these kinds of recipes make way more than I can eat in a few days.
It will change the texture a little if you freeze it, so I would cut the recipe in half instead of freezing leftovers if you can’t eat that much in a few days.