Vegan Cottage Cheese
If you didn’t think this was possible, you’ll have to change your mind. Cottage cheese is often recommended in diets and is also a delicious and fresh snack. This vegan version will fool anybody: it seems like the real thing, but it is indeed dairy free!
You can use it to give body to salads, as a dip or a spread.
It is super-easy to make, with silken tofu and a little dressing to give it the cheesy flavor. You can also add spices to taste: parsley, dill, oregano… you name it. Try it out!
- 1 package of silken (soft) tofu
- 3 tablespoons raw cashews
- 3 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon nutritional yeast
- Pinch of salt
- Fresh herbs, to taste (I used some minced parsley)
Before you start, soak the cashews for 30 minutes or more. Open the silken tofu, transfer it to a container and, with the help of a fork, crumble it up until it is lumpy.
Prepare the dressing by mixing the cashews, almond milk, cider vinegar, nutritional yeast, and salt in a food processor. Pulse gently until smooth and creamy.
Gently mix the dressing with the tofu. Add the spices of your choice and mix well. You’re ready to go!
Enjoy your vegan cottage cheese! It keeps for a few days in a closed container.