Homemade Vegan Cottage Cheese
Ingredients
- 140g cashews (soaked at least 30 mins or overnight)
- Juice of 1 lemon
- 15ml apple cider vinegar
- 5g nutritional yeast
- 1 tsp flakey salt
- 70ml unsweetened plant-based milk (plus more if needed)
- 280g firm tofu (crumbled)
Preparation
Soak and prep
Soak cashews in water for at least 30 minutes or overnight, then drain and rinse.
Crumble tofu into small curd-like pieces using your hands or a fork.
Make cashew cream
Add soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, salt and plant-based milk to a blender.
Blend until smooth and creamy; add more milk 1 tablespoon at a time if too thick.
Mix and chill
In a large bowl, fold the cashew cream into the crumbled tofu until evenly coated.
Season with salt to taste.
Chill for at least 1 hour to let the flavors meld and the texture firm up.
Serving suggestions
Spoon over toast, stir through salads, or use as a dip.
Notes
Cottage cheese is thick, velvety and versatile, ideal for adding protein to meals and snacks like bagels or crackers.
