01
Cottage Cheese
10.01 cup : 1 cup
Mild curds with similar moisture; drain well, slightly less creamy but works in lasagna and stuffed shells
10.0
gluten-free ricotta
substitute.
15 gluten-free substitutes for ricotta — top pick Cottage Cheese at 100% function match.
all substitutes on this page are gluten-free
top substitutes
02
Feta
10.01 cup : 1 cup
Milder, creamy; add a squeeze of lemon for tang
10.0
03
Cottage
10.01 cup : 1 cup
Smoother texture, works in baking
10.0
show 12 more substitutes
04
Goat
10.01 cup : 1 cup
Mild and creamy, good in pasta
10.0
05
Queso Blanco
10.01 cup : 1 cup
Softer, works in cooked dishes
10.0
06
Queso Fresco
10.01 cup : 1 cup
Milder, use ricotta salata if possible
10.0
07
Brie
10.01 oz : 1 1/4 oz
Spread on toast or crackers for soft texture
10.0
08
Mozzarella
10.01 cup : 1 cup
Stretchy melty cheese; less creamy than ricotta, use shredded in baked dishes not as a filling
10.0
09
Neufchatel
7.51 cup : 1 cup
Lighter, blend until smooth
7.5
10
Mascarpone
7.51 cup : 1 cup
Richer and creamier, works in lasagna
7.5
11
Avocado
7.51 cup : 1 cup
Creamy on toast, season with salt and pepper
7.5
12
Greek Yogurt
6.01 cup : 1 cup
Milder, slightly grainy; blend for smoother texture
6.0
13
Sour Cream
6.01 cup : 1 cup
Thicker, add splash of milk and lemon to thin
6.0
14
Heavy Cream
6.01 cup : 1 cup
Blend smooth with 2 tbsp milk for cream-like texture
6.0
15
Tofu
2.51 cup : 1 cup
Blend silken tofu smooth for dairy-free swap
2.5
pitfalls to avoid
watch out
Cottage Cheese: Lumpy curds; blend for smoother consistency
watch out
Feta: Wet crumbles; saltier and tangier
watch out
Feta: Briny sharp feta vs ricotta's mild sweetness
watch out
Brie: Runny when warm, firmer rind; different from ricotta's curds
watch out
Mozzarella: Stretchy melt; won't spread or fill like soft ricotta
watch out
Mozzarella: Firm rubbery texture; completely different
watch out
Neufchatel: Denser cream cheese; soften and thin with milk
watch out
Mascarpone: Much richer and denser, may overwhelm in large amounts
watch out
Avocado: Mild grassy avocado; nothing like ricotta's dairy tang
watch out
Avocado: Won't melt or bake like ricotta in lasagna, only cold use
watch out
Greek Yogurt: Too much moisture for flaky pastry layers
watch out
Greek Yogurt: Slightly grainy; blend for smoother ricotta-like texture
watch out
Sour Cream: Smooth and tangy; no curds or grain
watch out
Heavy Cream: Thin liquid, no curds; blend ricotta smooth first
watch out
Tofu: Dense tofu may weigh down light cake
watch out
Tofu: Dense tofu may weigh down light scones
watch out
Tofu: Bland bean flavor; season well with lemon, salt, herbs
watch out
Tofu: Silken tofu is softer and wetter, drain first