Vegan Cottage Cheese with Tofu

Crumbled firm tofu gives this dairy-free cottage-cheese-style mixture its curds. Lemon juice, vinegar, nutritional yeast, and unsweetened plant milk make a tangy dressing. It is a tofu preparation with its own flavor and texture, rather than an exact replica of dairy cottage cheese.

Ingredients

• 14 oz (400 g) firm tofu, drained and pressed
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons nutritional yeast
• ¼ cup unsweetened plant milk
• ½ teaspoon salt, or to taste
• Optional: 1 tablespoon olive oil for a richer dressing

Yield: 4 portions. Timing: about 10 minutes of assembly, plus time to drain or press the tofu and 30 minutes of chilling. The chilling and pressing time are additional to the active preparation time.

Choose your ingredients

Use plain firm tofu for distinct curds. Silken tofu will give a softer, smoother result. Follow the package’s handling and preparation instructions; if it requires cooking, cook and cool it as directed before using it in this cold dish. Choose unsweetened, unflavored plant milk so vanilla or added sweetness does not dominate the dressing.

Method

1. Drain the tofu. Remove excess liquid and press according to its package directions. Crumble it into a bowl with a fork, leaving some larger pieces for texture.

2. Mix the dressing. Whisk or blend the lemon juice, vinegar, nutritional yeast, plant milk, and salt. Add the optional oil if using. A small whisk is sufficient; a blender is optional.

3. Combine gradually. Fold the dressing into the tofu. Start with part of the dressing if your tofu is still moist, then add the rest as needed. The mixture should coat the curds rather than pool around them.

4. Chill and finish. Cover and refrigerate for 30 minutes. Stir gently, taste, and adjust salt or lemon juice in small amounts before serving.

Adjust the texture

• Too wet: drain off excess liquid and use less plant milk next time. The amount of water retained by tofu varies by brand.
• Too dry: add plant milk a teaspoon at a time and fold gently.
• Too sharp: avoid adding extra acid until after chilling; start with less lemon juice or vinegar in the next batch.
• Too smooth: reserve larger tofu pieces and fold them in last.

Ways to serve

Spoon it onto toast with sliced cucumber and herbs, use it in a vegetable wrap, or serve it alongside a salad. Add moist toppings just before serving to keep bread from becoming soggy. If using it in a baked dish, follow that dish’s cooking method; this cold mixture does not establish the baking time for a lasagna or casserole.

For a sweet serving, combine 1 cup of the prepared mixture with 1 tablespoon maple syrup, ½ teaspoon vanilla, and fresh berries or banana. Taste a small portion first: the lemon, vinegar, and nutritional yeast remain noticeable.

Ingredient and storage notes

Tofu contains soy. Almond milk adds a tree-nut ingredient, and other packaged products may have additional allergens; check labels for the people you are serving. Nutritional values depend on the tofu, milk, oil, and portion size, so this recipe does not claim a specific calorie or protein content.

Keep the mixture covered in the refrigerator, use clean utensils, and follow the tofu and plant milk manufacturers’ storage guidance after opening. Do not treat the added lemon juice or vinegar as a preservation method.

For more serving ideas, browse our Healthy Food collection.

Updated September 24, 2026.