Cottage Cheese Substitutes For Baking

Cottage cheese is an ingredient in many Italian dishes.

Cottage cheese is a dairy food often used for baking. Its mildness makes it easier to digest compared to most cheeses, but some people dislike the taste and texture. If you are vegetarian or vegan, you also have substitution options. Substitutes for cottage cheese are abundant and easy to obtain at any grocery store.

Typical Cottage Cheese Substitutes

Crumbled tofu is a healthy substitute for cottage cheese.

Substitute ricotta, sour cream or cream cheese for cottage cheese when you bake. The difference in cheese is virtually non-existent in baked lasagna, cannoli or cakes that call for cottage cheese. Sour cream offers a smooth, tangy taste, while cream cheese is thicker and richer. Ricotta is sweeter than cottage cheese, contains smaller curds and blends well in cheesecakes.

Vegan Substitutes

Because vegans avoid consuming dairy or meat products, cottage cheese is not a viable option when baking. Instead, substitute crumbled tofu for typical baked recipes that call for cottage cheese. Tofu's spongy texture and mildness resemble cottage cheese. It also absorbs flavors and spices well. Mash up tofu with a fork, add veggie Parmesan or garlic for added flavor in baked Italian dishes.

Vegetarian Substitutes

Use soy cheeses as a substitute for baking with cottage cheese. Most soy cheeses are vegetarian cheeses. Soy cheese usually resembles regular cheese because it is made with casein, a protein typically found in milk and cheese products. However, if you have dairy allergies, make sure to avoid soy cheeses that contain casein. Soy cheeses do vary in taste and texture, so choose your cottage cheese substitute carefully.

Yogurt Substitutes

Replace cottage cheese with yogurt cheese, plain yogurt or non-fat yogurt. Although cottage cheese contains more protein than low-fat and non-fat yogurt, some people prefer yogurt's consistency to cottage cheese in baked dishes. Natural Greek yogurt is another substitute because it has a closer resemblance to cottage cheese than regular yogurt. Greek yogurt has been strained to remove the whey, making a thick texture preferable for baking.

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