Dairy-Free Cottage Cheese
Published
I’ve always loved cottage cheese, so it was one of the first things I missed after cutting out dairy. This dairy-free cottage cheese brings back that same tangy flavor and creamy texture I’ve always loved, just made with tofu instead of milk. It comes together in just a few minutes with simple ingredients, and after a short chill, it’s ready to enjoy. Simple, satisfying, and surprisingly close to the real thing.
What I love most about this recipe is how quick and simple it is to make. It only takes about 10 minutes to mix together a few pantry staples like firm tofu, dairy-free yogurt, lemon juice, and a little salt. Everything comes together in one bowl, and after a short chill, you’ve got a creamy, tangy cottage cheese that’s completely dairy-free. I make it all the time for quick breakfasts or to add to savory dishes when I want something that tastes homemade without a lot of effort.
Gluten-Free Cooking Tips
- Use firm tofu for the best texture. Extra-firm tofu can make the curds too dense, while silken tofu is too soft. Firm tofu gives you that perfect cottage cheese consistency.
- Pat the tofu dry. Removing excess moisture helps the dressing cling better and keeps the mixture from getting watery.
- Chill before serving. Letting it sit for at least 30 minutes allows the flavors to meld and the texture to firm up slightly.
- Adjust tang to taste. For a more traditional cottage cheese flavor, add an extra squeeze of lemon juice or a spoonful more of dairy-free yogurt.
- Avoid over-mixing. Fold gently so the tofu curds stay chunky and resemble real cottage cheese.
Dairy-Free Cottage Cheese
Ingredients
- 10 oz. firm tofu, crumbled
- ⅔ cup plain dairy-free yogurt, unsweetened, such as almond, cashew, or soy
- 1 tbsp lemon juice
- 1 tsp olive oil, optional, for creaminess
- ½ tsp salt
- ¼ tsp nutritional yeast
Instructions
- Pat the tofu dry with paper towels and crumble it into small, cottage cheese–like curds.
- In a small bowl, whisk together yogurt, lemon juice, olive oil, salt, and nutritional yeast.
- Gently fold the yogurt mixture into the crumbled tofu until fully coated but still chunky.
- Chill for at least 30 minutes to let flavors meld. Serve and enjoy!
Notes
- Different dairy-free yogurts vary in flavor — you may want a touch more salt or lemon depending on the brand you use. Taste and test.
- Almond, cashew, or soy yogurt all work well. Make sure it’s unsweetened and plain to avoid altering the flavor.
- Make it your own. Stir in chopped chives, dill, or a pinch of garlic powder for a savory twist, or drizzle with maple syrup and add fruit for a sweet version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Dairy-free Cottage Cheese Step by Step
Gather all the ingredients together.
Pat the tofu: Pat 10 oz. of firm tofu dry with paper towels, then crumble it into small, cottage cheese–like curds and place them in a medium bowl.
Make the creamy mixture: In a separate small bowl, whisk together ⅔ cup unsweetened plain dairy-free yogurt, 1 tbsp lemon juice, 1 tsp olive oil (if using), ½ tsp salt, and ¼ tsp nutritional yeast until smooth.
Fold in tofu: Gently fold the yogurt mixture into the crumbled tofu until everything is evenly coated but still slightly chunky.
Chill and serve: Cover and chill for at least 30 minutes to let the flavors meld. Stir before serving and enjoy!
Serving Suggestions
I love how versatile this dairy-free cottage cheese is, I use it however I’d use regular cottage cheese. I like to spoon it over a slice of toasted gluten-free bread with sliced tomatoes and fresh herbs or just enjoy it as a protein snack with a sprinkle of salt and pepper. You can use it in cooked recipes like gluten-free lasagna or casseroles. I usually add it just before baking so it keeps that soft, curd-like texture that makes it taste so close to the real thing.
Storage Instructions
I like to store my dairy-free cottage cheese in an airtight container in the fridge, where it stays fresh for up to 4 days. The texture might thicken or separate slightly as it sits, so give it a good stir before serving, and it will come right back together.
I don’t recommend freezing it because the tofu and yogurt can change texture once thawed. I usually make a small batch and enjoy it throughout the week for quick breakfasts or easy lunches when I want something creamy and protein-packed.
