Vegan cottage cheese

by in Dips & Spreads
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Time: Preparation time , cooking time , total time
Serves: 300 grams
Vegan cottage cheese, low carb

I always used to love cottage cheese and I only just found a good vegan alternative. Most vegan recipes use silken tofu, but I much prefer this version with regular firm tofu and unsweetened soy yogurt. It is has exactly the right texture and a lovely slightly savory, salty and sour flavor. It is also quite cheap and super quick to make!

This vegan cottage cheese is very high in protein and low in carbs. I like to eat it on crackers, in lettuce wraps, as a dip with some veggies, or just with a spoon! It's also great in casseroles. Anything you can do with cow's milk cottage cheese, you can do with this recipe.

It is essential to use unsweetened yogurt. Alpro Mild&Creamy works well, or you can try a local brand. If no unsweetened vegan yoghurt is sold near you, try making your own from soy milk and/or nuts. There are many recipes floating around. Yoghurt is a wonderful food to have in your fridge, especially when eating low carb.


  • 250 gram firm tofu
  • 5-6 tablespoons unsweetened soy yogurt
  • 1/4 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice


Crumble up the tofu with your hands, so it resembles the texture of cottage cheese with smaller and larger pieces. Wrap the crumbles in a clean tea towel or cheesecloth and squeeze the excess liquid uit of it.

In a bowl, mix the tofu with the soy yogurt, salt, nutritional yeast and lemon juice. Store in the fridge to marinate. You can eat it right away, but it will taste better the next day. The cottage cheese will keep in the fridge for at least five days.


Vegan for life op 19-1-2019 - 15:52

Made it with So Delicious coconut yogurt. Loving it!

Sheilagh op 22-1-2019 - 17:42

I have missed cottage cheese and tomato salads since going vegan and you have restored my love for my salad with this recipe. I followed the recipe exactly. It tastes just like cottage cheese. Thank you

Martine op 23-1-2019 - 15:26

Thank you Sheilagh! Glad you like it so much. Enjoy your tomato salad. :)

Sheilagh op 26-1-2019 - 1:53

Just had to comment again because I am so addicted to this. When my batch was gone all I could think about was making more, so today I made more and still love it.

Martine op 26-1-2019 - 14:42

That's lovely, thank you!

Ruth op 11-1-2020 - 13:12

Hi. Works very well. Though I am not strictly vegan out of health reasons we have to cut out most dairy. Easy to make and offers a lot of scope

Martine op 11-1-2020 - 17:00

Glad you like the recipe Ruth!

Sandra op 25-5-2020 - 5:18

Hi there. Can you please tell us why the need for the yeast? Flavour, texture or something else? Thanks. I really look forward to trying this.

Martine op 13-8-2020 - 21:18

Hi Sandra, the nutritional yeast is there for flavor. It tastes savory and cheesy. Make sure to use real nutritional yeast, not bakers' or brewers' yeast.

Angela op 5-7-2020 - 19:27

Excellent recipe! I did add a bit more lemon juice AND some sea salt. Thank you, thank you, thank you for sharing this recipe! :o)

Martine op 13-8-2020 - 21:06

That's great Angela, thank you!

DX op 7-7-2020 - 22:17

This is an excellent recipe! The taste was spot-on. However, I thought it came out much to dry--more like ricotta than cottage cheese. I'm going to try making the recipe again, but this time only put in half the amount of tofu. Thank you!

Martine op 13-8-2020 - 21:06

Thank you for the feedback DX! Tofu can vary a lot in moisture content. Adjusting the amount of tofu and/or liquid will probably help.

DX op 30-8-2020 - 19:21

I finally got around to remaking this, and I think I've got it perfect! I used only 200 g of firm tofu to 2 (5.3 oz) containers of yogurt. Then I tripled everything else--3/4 tsp of salt, 3 Tbl of nutritional yeast, and 3 tsp of lemon juice. It turned out creamy and delicious--just like real cottage cheese. Thank you again!

Martine op 8-9-2020 - 8:25

Glad you liked it DX!

Trinity M Lonsberry op 4-9-2020 - 2:23

Can you leave out the nutritional yeast if you want to use this in a sweet recipe like with fruit?

Martine op 8-9-2020 - 8:33

Hi Trinity, the nutritional yeast does not make it super savory, so I feel like you can eat it with fruit anyway. If you leave out the nutritional yeast, the flavor will be a bit more bland.

Jeanne op 8-11-2020 - 18:31

Does this recipe work well in recipes like a loaf?

Helen op 3-12-2020 - 13:02

Thanks, I've missed cottage soo much! I'll try this with chives or pineapple

Katharine op 19-12-2020 - 18:34

Anyone tried to make this with almond yogurt? I like it much better than soy yogurt. Thanks.

Debra op 26-1-2021 - 15:39

Please advise-what are some brand names of nutritional yeast, and where can they be purchased? I thought brewers yeast WAS nutritional yeast. I am casein free and am excited to make this recipe. Thank you!

Lisa op 20-2-2021 - 17:22

Debra, to answer your question: Bragg is one brand name of nutritional yeast. It should be labelled as "nutritional yeast seasoning" or "savoury yeast flakes" in some countries (Australia). It comes in a large shaker bottle or bag and looks like little yellow flakes. You can find it online, in a health food store, or in the spices/seasonings section of some grocery stores. Good luck!

Lyn op 7-5-2021 - 13:34

Awesome, I have really missed cottage cheese and this hits the mark! I made it this morning using a container of Azumaya Firm Tofu 16 oz. (454 grams) from Walmart, about 12 fluid oz. of vegan soy yogurt, a half teaspoon of salt and a teaspoon of lemon juice. I am amazed that it tastes like cottage cheese. Can't wait until tomorrow to have some with tomato soup and vegan grilled cheese!

Patrice Anita op 9-8-2021 - 2:10

this is wonderful. I have missed my cottage cheese since ditching dairy. This is so easy and the taste & texture is wonderful. Thank you.

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