Vegan Cottage Cheese
This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.
Servings: 2 servings
- 3 tablespoons raw cashews
- 10 ounces silken tofu
- 1 ½ tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 3 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- salt & pepper to taste
Soak cashews in hot water for one hour.
In medium bowl, crumble tofu with fork. Set aside.
In food processor, blend soaked cashews, nutritional yeast, lemon juice, almond milk, and vinegar until smooth. Pour cashew mixture into bowl with tofu.
Season with salt and pepper. Mix until combined.
Serve with crackers, bread, or veggies.
Recipe yields approximately 2 servings. Nutritional values shown reflect the information for 1 serving out of 2. Macros may vary slightly depending on specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 2. Result will be the weight of one serving.
- Storage: Refrigerate in an airtight container up to 3 days.
Serving: 1serving | Calories: 189kcal | Carbohydrates: 12g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Sodium: 38mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg | Net Carbs: 10g