Dairy-Free Cottage Cheese

This dairy-free cottage cheese recipe is creamy, crumbly, and packed with protein! Perfect for those following a vegan diet or with lactose intolerance, it brings you the classic texture and flavor of regular cottage cheese without any dairy. Plus, it’s quick, easy, and budget-friendly!

Why you’ll love this recipe

• Simple ingredients: Made with everyday ingredients, like tofu, this recipe is both budget-friendly and easy to source.
• Quick & easy: You can whip up this dairy-free cottage cheese in about 5 minutes, making it perfect for a quick snack or meal addition.
• Versatile in use: Add it to salads, serve it with pita bread as a dip, or use it in lasagna instead of vegan ricotta. There are so many options!

5-minute dairy-free cottage cheese

This dairy-free cottage cheese is one of my favorite snacks when I need something quick but nourishing. Using a combination of firm and silken tofu, it perfectly replicates the classic texture of cottage cheese.

The addition of white miso paste, lemon juice, and apple cider vinegar provides tanginess and depth of flavor, while garlic powder and salt enhance the savory taste.

It's quick to prepare, requires just 7 ingredients, and offers a versatile option for various dishes. Whether you need a spread for toast or a protein-packed addition to your salads, this dairy-free cottage cheese substitute is a guilt-free treat for any time of the day.

Ingredients & Substitutions

• Firm tofu: Provides a chunky texture that emulates traditional cottage cheese. You can use extra-firm tofu, but it will result in a drier, more crumbly texture.
• Silken tofu: I use silken tofu in combination with firm tofu to give the cheese a creamy base. Soft tofu will also work if you don’t have access to silken.
• White miso paste: Adds a savory, umami flavor. No white miso paste on hand? Use nutritional yeast or a dash of soy sauce.
• Lemon juice: Provides the necessary acidity cottage cheese is known for. White wine vinegar can be a good alternative if necessary.
• Apple cider vinegar: Enhances the tanginess and adds to the fermented flavor. If you don’t have apple cider vinegar, use white wine vinegar or more lemon juice.
• Garlic powder: Adds savory depth and warmth. Minced fresh garlic can be used for a more pungent and zesty taste.
• Salt: Balances all the flavors. Himalayan sea salt or regular sea salt can be used.

How to make dairy-free cottage cheese

• Step 1: Begin by crumbling the firm tofu into a mixing bowl using your hands. If you're using firm or extra-firm tofu, there's usually no need to press it. However, if there is any liquid in the tofu, press it first for the best texture.

• Step 2: In a blender, combine the silken tofu, lemon juice, apple cider vinegar, miso paste, garlic powder, and salt. Blend these ingredients on high until smooth. This mixture forms the creamy base of your dairy-free cottage cheese, so make sure it's well-blended.

• Step 3: Transfer the blended silken tofu mixture into the bowl with the crumbled firm tofu. Gently fold them together, making sure not to overmix. You want to maintain some of the chunkiness of the firm tofu for that classic cottage cheese texture.

• Step 4: Taste the mixture and adjust the seasoning if necessary. Depending on your preference, you might want to add a bit more salt, lemon juice, or garlic powder.

• Step 5: Let the mixture sit for a few minutes to allow the flavors to meld together, then your dairy-free cottage cheese is ready to be served. Use it immediately, or store it in the refrigerator for later use.

Serving Suggestions

This dairy-free cottage cheese can be served in all the same ways you’d serve regular cottage cheese. Here are some of my favorite ideas:

• On toast: Spread it on your morning toasted semolina bread with avocado or jam.
• In salads: Add a scoop to your favorite salads, like couscous salad, vegan bean salad, or orzo pesto salad, for extra protein.
• With fruit: Omit the garlic powder and pair it with fresh fruits like cantaloupe, peaches, plums, berries, or pineapple.
• As a dip: Use it as a dip with crackers, pita bread, Turkish flatbread, or vegetable sticks.

Storage

Storing and using this dairy-free cottage cheese substitute is incredibly easy. Just keep it in an airtight container in the fridge, where it will stay fresh for up to 5 days. I don’t recommend freezing this cottage cheese since it will become too grainy and watery once thawed.

Variations

• Herbed: Add chopped herbs like dill, chives, or parsley for an herbaceous flavor.
• Sweet version: Omit the garlic powder and combine the cheese with a bit of maple syrup and cinnamon for a sweet version.
• Fruit-infused: Add diced fruits, like strawberries or peaches, for a summery twist.
• Cheesy: Blend in nutritional yeast for a more cheesy taste.

Top tips

• Press the tofu: Ensure firm tofu is properly pressed to remove excess moisture.
• Blend silken tofu smoothly: Blend the silken tofu mixture until completely smooth for the best texture.
• Adjust consistency: Add a little water if the mixture is too thick after blending.
• Gentle folding: Fold the mixtures gently to maintain the chunky texture.
• Rest before serving: Let the mixture sit for a few minutes after mixing to enhance the flavors.

FAQ

More cheesy recipes

Looking for more cheesy vegan recipes like this dairy-free cottage cheese? Check out my most popular recipes like these:

• Vegan Goat Cheese: Creamy, tangy, and crumbly homemade cheese. 
• Dairy-Free Mac & Cheese: Made with cashews, nutritional yeast, and a few pantry spices. 
• Dairy-Free Pesto: Healthy and delicious alternative to traditional pesto.
• Vegan Stuffed Portobello Mushrooms: Soft vegan cheese combined with veggies, soft vegan cheese, and crunchy panko.