This dairy free cottage cheese uses just 4 ingredients, 1 bowl, and takes 5 minutes to make! If you’re sick of missing out on all the cottage cheese recipes because you’re dairy free, then this vegan version is going to be a must make!
This recipe is part of my foundational recipes series, helping you build out a repertoire of simple, everyday recipes that form the basis of more complex home cooked meals.
Featured Comment
⭐⭐⭐⭐⭐ This is a very clever recipe! I made a split batch – using half with coconut yoghurt and half with a natural yoghurt. Both worked well – ideal cottage cheese texture and great tang. I used some in a pasta sauce tonight and am going to make pancakes with the rest in the morning! – Alex
Cottage cheese is still out there having its moment in the spotlight. It was one of the most trendy foods on social media last year, and honestly I am sick of missing out! Cottage cheese is one of the few dairy items that doesn’t have a readily available vegan or dairy free substitute. Which is quite frankly a little rude.
So finally, and with a big push because I really wanted to make the viral TikTok sweet potato beef bowls, I decided it was time to create a dairy free cottage cheese alternative!
This tofu cottage cheese recipe is based on a homemade vegan ricotta that uses firm tofu and lemon juice that is in my ebook COMFORT. Ricotta and cottage cheese are quite similar, with the key differences being the texture and taste, with cottage cheese being tangier and ricotta being creamier and slightly sweet. Of course, with regular versions, there are a few other differences based on how they are made, but they don’t apply when we are talking about a dairy free alternative.
This version is tangy, creamy and can be used as a replacement in a range of different recipes. If you’re wanting to try some of the recipes online you see using cottage cheese, but are also dairy free or looking for a vegan alternative, this is the recipe you need to try.
Key Ingredients
We need just 4 key ingredients to make this dairy free cottage cheese. I know this combination may sound a bit strange, but trust me it does work!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Firm tofu – you want to use a firm, hard tofu for this as using a softer tofu won’t give you the curd-like texture of cottage cheese.
- Dairy free yoghurt – look for an unsweetened vegan yoghurt that has a thick and creamy consistency. A soy or oat based yoghurt works well, or you can use a Greek-style coconut yoghurt.
- Lemon juice – adds an acidic element to help with the tangy flavour, and also helps to make it taste more cheese-like and less like tofu.
Step-By-Step Instructions
This dairy free cottage cheese is so simple to make and only takes 5 minutes.
Start by draining the tofu and pat dry using paper towels, you don’t need to worry about pressing it.
Next, you’ll want to crumble the tofu. I find this easiest to do with my hands, and then you can refine it further using a fork to ensure the texture is small and even.
To the crumbled tofu, add in the dairy free yoghurt, lemon juice, and salt. I like to start with a little less yoghurt and then mix well to combine. This is because there is some variation in consistency of tofu and dairy free yoghurt and it’s easy to add more yoghurt as you need it rather than remove it if your consistency is too wet.
Add in more yoghurt a little at a time until you achieve the desired consistency of cottage cheese. You want it to be smooth and creamy but still with a lumpy texture.
Give it a taste and adjust the salt and lemon juice as needed. From here, you can use it straight away or set it aside in the fridge until you’re ready to use it which can allow the flavour to meld further. It may start to separate a little in the fridge but just give it a good mix again before using and it’s all good.
Storage Instructions
You can store the dairy free cottage cheese in an airtight container in the fridge for up to 4 days.
Give it a good stir before serving, as it may separate a little.
If it thickens too much in the fridge, you can mix in a little dairy free yoghurt to bring it back to a smooth and creamy consistency.
This recipe is best enjoyed fresh and I do not recommend freezing it, as the texture of the tofu will change after thawing.
Recipe FAQs
Yes, if the texture of cottage cheese is still not for you, simply add everything into a blender or food processor and blend until smooth.
Yes you can. The yoghurt adds a really good tang and creaminess to the cottage cheese that I really like, but you can use a combination of unsweetened dairy free milk and add 1-2 teaspoons of nutritional yeast which is what I use in my vegan ricotta recipe in my ebook. Just be aware that the texture will be slightly different.
It’s great as a toast topping, in pasta dishes, mixed into salads or veggie bowls, or eaten with fresh fruit and a drizzle of honey or maple syrup.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More homemade dairy free alternatives:
Dairy Free Mashed Potatoes
Homemade Pumpkin Puree
Vegan Condensed Milk
Dairy Free Ranch Dressing
Dairy Free Cottage Cheese
Ingredients
- 300 grams firm tofu drained
- ¾ cup dairy free yoghurt unsweetened
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Drain the tofu and pat dry using paper towels. No need to press it.
- Crumble the tofu with your hands, then mash it with a fork until it is even in texture.
- Add ½ cup of dairy free yoghurt, lemon juice, and salt. Stir well to combine.
- Gradually add the remaining yoghurt, one tablespoon at a time, until you achieve your desired consistency which should be thick and creamy, but still with a lumpy, soft texture.
- Taste and adjust with more lemon juice or salt if needed. Serve straight away or store in the fridge until ready to use.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
RP-Kpups says
AMAZING!!
Due to an all-dairy allergy, I have not had dairy-free cottage cheese in decades (no exaggeration!)
Thank you!
Sally says
I’m so glad to hear this!!
Alex says
This is a very clever recipe! I made a split batch – using half with coconut yoghurt and half with a natural yoghurt. Both worked well – ideal cottage cheese texture and great tang. I used some in a pasta sauce tonight and am going to make pancakes with the rest in the morning!
Sally says
Amazing, so glad you liked this recipe!