Cottage Cheese
- Super simple
- 0:35 m
- 6 ingredients
Thick, velvety and super versatile, this high protein vegan cottage cheese can be used on bagels, crackers and just about anything. It comes together in no time at all and whether you slather it on bagels with olive oil, pepper and chives or use it on crackers with cucumber and chilli flakes for a post workout snack, this is one you’ll want to make again and again!
Serves: 4
Ingredients
For the Cottage Cheese
- 140g cashews
- 1 lemon
- 15ml apple cider vinegar
- 5g nutritional yeast
- 1 tsp flakey salt
- 70ml unsweetened plant-based milk
- 280g firm tofu - crumbled
Before you start
Soak the cashews overnight | Food processor
Step 1
Prepare the cashews
- Add the cashews to a bowl, cover with water, cover the bowl, place in the fridge and leave for at least 30 minutes
- Drain and rinse the soaked cashews
Ingredients
- 140g cashews
Step 2
Prepare the cottage cheese
- Add the cashews, lemon juice, apple cider vinegar, nutritional yeast, salt and plant-based milk to the blender and blend until smooth and creamy (If the mixture is too thick, add more plant-based milk, one tablespoon at a time, until you reach a creamy consistency)
- Crumble the firm tofu into small curd-like pieces using your hands or a fork (The texture should resemble cottage cheese curds)
Ingredients
- 1 lemon
- 15ml apple cider vinegar
- 5g nutritional yeast
- 1 tsp flakey salt
- 70ml unsweetened plant-based milk
- 280g firm tofu - crumbled
Step 3
Combine the cashew cream and tofu
- In a large bowl, combine the crumbled tofu with the cashew cream and mix well until the tofu is evenly coated with the cashew mixture
- Add salt to taste and mix well
Step 4
Chill
- Refrigerate the vegan cottage cheese for at least an hour to allow the flavours to meld together. This also helps to firm up the texture
Step 5
Serve
- Enjoy your homemade vegan cottage cheese on toast, in salads, or as a dip!