Vegan Cottage Cheese
Say hello to Vegan Cottage Cheese! It's a friendly, plant-based substitute for regular dairy cottage cheese. It's perfect as a side, topping, or ingredient in various dishes. You can whip it up in about 15 minutes (excluding draining tofu time). This recipe makes around 2 cups, and it's quick and easy to make. It's a delightful, dairy-free, protein-packed addition to your meals. Enjoy, and add a touch of goodness to your meals!
Ingredients
- 1 12 oz extra-firm tofu (drained)
- 1/2 cup soft tofu (drained) or unsweetened vegan yogurt
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar or coconut vinegar
- 3/4 teaspoon salt
- 2 tablespoons (optional) garnished with fresh chives, green onions or parsley finely chopped.
Instructions
- Add the nutritional yeast, lemon juice, apple cider vinegar, onion and garlic powder, salt, and soft tofu or yogurt to a blender. Blend everything together until well combined. (If you do not have a blender use a fork, mash the tofu (if using) and blend well with the other ingredients.
- In a bowl, crumble the firm tofu into pieces. Pour the blender mixture over the firm tofu and stir to combine.
- Taste the mixture and adjust the seasonings to your preference. You can add more salt, pepper, or lemon juice as needed. If you'd like to add some fresh herbs for flavor, stir in the finely chopped chives and parsley.
- Refrigerate the vegan tofu cottage cheese for at least 30 minutes before serving to allow the flavors to meld.