Vegan cottage cheese
Plant-based cottage cheese is a wonderful dairy-free alternative to the dairy-based version. It's tastiest sprinkled with plenty of fresh herbs and used as a dip for vegetables, with fresh fruit, or on bread.
- Preparation Time: 10 minutes
- Total Time: 10 minutes
Ingredients
Servings:
1
-
350 gsilken tofu
-
3 tbspcashews soaked in water for at least 2 hours
-
3 tbspalmond milk unsweetened
-
1 tspapple cider vinegar
-
1 tspnutritional yeast flakes
-
ΒΌ tspsalt
-
fresh herbs of your choice such as dill, parsley, chives
Instructions
-
Crumble the silken tofu with your fingers or a fork until the lumps are small enough and then set aside.
-
Using a food processor, blend cashews, almond milk, apple cider vinegar, yeast flakes, and salt until smooth.
-
Gently combine the blended mixture with the tofu. Sprinkle with the fresh herbs and serve with vegetables, fruit, or bread.
-
Store in an airtight container in the fridge and use within 4 days.
Notes
This recipe was kindly provided to ProVeg by veganfamilyrecipes.com.
