Dairy Free Cottage Cheese
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My dairy-free cottage cheese recipe is made with 4 ingredients and tastes JUST like cottage cheese! It’s a simple recipe with over 15 grams of protein!
Why I love this recipe
I have plenty of dairy-free family members, so I’m always coming up with dairy-free versions of the staples they miss the most (or what’s trending now, if I’m being honest).
There are lactose-free and vegan substitutes for just about everything these days, except cottage cheese. So I figured out how to make it from scratch. Honestly, I’m sorry it took me this long (especially with my slew of cottage cheese recipes). Here’s why I love it:
- No fancy equipment needed. You can use a blender, food processor, or just a bowl and fork.
- Ready in minutes. Add everything to a bowl and mash it together. That’s literally all there is to it.
- Surprisingly close to the real thing. I’ve served it to friends and family, and most can’t believe it’s completely dairy-free.
- Naturally high in protein. It’s higher in protein than traditional cottage cheese and is naturally gluten-free and oil-free.
Let’s whip some up together!
Table of Contents
Ingredients needed
- Firm tofu. I tested multiple kinds of tofu, but I preferred the texture of firm and extra firm tofu. After all, you can keep mashing or blending it to make the curds smaller, but you can’t add texture to silken tofu.
- Dairy-free yogurt. For tang and creaminess. I used unsweetened coconut yogurt.
- Lemon juice. For acidity. Apple cider vinegar can also be used.
- Salt. Gives it that subtle salty flavor of real cottage cheese.
How to make dairy free cottage cheese
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mash the tofu. In a medium bowl, add the tofu and crumble using a fork.
Step 2- Add the remaining ingredients. Add the yogurt, lemon juice, and salt, and stir until the desired texture is achieved.
Arman’s tips and variations
- For a smooth cottage cheese, blend everything until smooth.
- Make it savory. Add an extra pinch of salt, garlic powder, or nutritional yeast.
- Garnish. Top the cottage cheese with fresh herbs, like fresh chives or parsley.
- Turn it into vegan ricotta. The biggest difference between cottage cheese and ricotta is that ricotta is smoother and slightly sweeter. To achieve this, blend the cottage cheese and add one tablespoon of maple syrup.
Storage instructions
To store: Transfer the cottage cheese to an airtight container and refrigerate for 4 to 5 days. Give it a quick stir before serving if any liquid remains.
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then stir well before serving.
Ways to use vegan cottage cheese
My recipe works for any recipe that calls for cottage cheese. Use it one of my favorites below:
Dairy Free Cottage Cheese
Video
Ingredients
- 14 ounces firm tofu
- 1/2 cup dairy free yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- In a mixing bowl, add the tofu and crumble using a fork.
- Add the yogurt, lemon juice, and salt, and mix until the desired texture is achieved. For a smooth cottage cheese, you can gently blend everything together.
- Serve immediately or refrigerate for 30 minutes to firm up.
Notes
Nutrition
Frequently asked questions
Absolutely! Just blend everything in a blender or food processor until smooth. I did notice that the mixture separated a little after sitting in the fridge overnight, but a quick stir brought it right back together.
If you use lactose-free or dairy-free yogurt, this cottage cheese is lactose-free.
Instead of tofu, i use cottage cheese…under the griller …yum.
I love this recipe but sadly I need to go soy free now.. do you have a dairy & soy free recipe ?
Not at the moment sorry Paula, but I’ll definitely look into it. Probably looking at coconut cream or cashew base.
Yes, please!! I also cannot have dairy or soy. Really makes it tricky eating a high protein low-carb diet.
I’ll keep you posted 🙂
Can this be used to make cottage cheese ice cream?
Hi Sheryl, yep you sure can! Just be sure to blend/churn well so that it doesn’t get icy. Let us know how you go 🙂
OMG! Thank you! Have very much missed my “cottage cheese lasagna bowl” now that I went Vegan! I have tofu and coconut yogurt in my fridge and I’m SOOOO excited!! I never go wrong with your recipes!
This is so nice to hear Julie! I’m so glad you found a good alternative and good luck on your vegan journey!
This is a great use for my leftover extra firm tofu. I only had regular dairy yogurt, but I believe it would be equally delicious with dairy free. I did blend mine, then added cacoa, PB powder and Lacanto sweetener (eryrithritol/monk fruit). Yum, like a pudding.
LOVE LOVE LOVE this dairy free cottage cheese! It’s so creamy and thick. It’s perfect for my lactose free family.
Thanks, Milanos!
Thank you , please send more dairy free recipes .
Thank you , please send more dairy free recipes ,much appreciated .
Thanks so much for sharing this recipe- it is SUCH a game changer (as a lactose intolerent person).
Wow cream cheese from tofu. I really need to try. I never tried tofu before.
Please do!
Friends! My dairy-free cottage cheese recipe is EXACTLY like the real thing. I hope you enjoy it and use it in any recipe that calls for cottage cheese.
Is there a way to do it without tofu? I can’t eat tofu 🙁
Hi Marie, you could try using soaked cashews blended with a little lemon juice, salt and water. Just pulse it until it’s curdy or a little chunky. You don’t want it fully pureed. Then chill it. Hope this helps!