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Non Dairy Cottage Cheese Recipe

This easy dairy-free cottage cheese is made with tofu and dairy-free yogurt, blended with nutritional yeast and lemon juice for a tangy, cheesy flavor. It's perfect as a topping, spread, or standalone snack.
Print Recipe
Prep Time 3 minutes
Total Time 3 minutes
Course Side Dish
Cuisine vegan
Servings 5
Calories 99 kcal

Equipment

  • Bowl
  • Whisk or fork
  • Spoon (for crumbling tofu)
  • Tightly sealed container (for storage)

Ingredients
  

  • 1.5 cup unsweetened dairy-free yogurt plain or greek yogurt
  • 1 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp miso paste optional
  • 1/2 tsp garlic powder optional
  • 1 pack extra firm tofu around 400g crumbled

Instructions
 

  • In a bowl, whisk together dairy-free yogurt, nutritional yeast, lemon juice, salt, and optional miso paste and garlic powder until smooth.
    A top-down view of a mixing bowl on a clean kitchen countertop with a white marble cooktop background. In the bowl, unsweetened dairy-free yogurt, nutritional yeast, lemon juice, salt, miso paste, and garlic powder are being whisked together until smooth and creamy.
  • Crumble the extra firm tofu into the mixture using your fingers or the back of a fork.
    A top-down view of the same mixing bowl, with extra firm tofu being crumbled into the yogurt mixture using fingers. The scene shows the tofu evenly crumbled into the creamy mixture.
  • Stir until well combined.
    A top-down view of the mixing bowl on the white marble countertop. A spoon is stirring the crumbled tofu and yogurt mixture until fully combined. The texture is a blend of smooth and chunky.
  • Let the mixture sit for at least 1 hour to allow the flavors to meld (or enjoy immediately).
  • Store in a tightly sealed container in the refrigerator for up to 4-5 days.
    A top-down view of the tofu and yogurt mixture being transferred into a tightly sealed container. The container is placed in the refrigerator, ready to be stored for up to 4-5 days.