Vegan cottage cheese

Name: Vegan cottage cheese
Prep time: 10 min
Total time: 10 min
Ingredients: 350 g silken tofu; 3 tbsp cashews (soaked in water for at least 2 hours); 3 tbsp almond milk (unsweetened); 1 tsp apple cider vinegar; 1 tsp nutritional yeast flakes; ¼ tsp salt; fresh herbs of your choice (such as dill, parsley, chives)

Image and recipe kindly provided by veganfamilyrecipes.com

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 g

silken tofu
3 tbsp

cashews soaked in water for at least 2 hours
3 tbsp

almond milk unsweetened
1 tsp

apple cider vinegar
1 tsp

nutritional yeast flakes
¼ tsp

salt
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.